YIELDS
4
PREP TIME
COOK TIME
TOTAL TIME
- 3 tbsp rapeseed oil
- 1 tsp black mustard seeds
- 1 large onion, finely chopped
- 4 cloves garlic, crushed
- 3 spring onions, chopped
- 1/2 tsp chilli powder
- 1 tsp ground coriander
- 1 tsp salt
- 2 cups carrots, chopped
- 2 cups new potatoes, chopped
- 80g tomato puree
- 1 L+1/2 L veggie stock
- 250g basmati rice
- 2 tsp turmeric
- 3 courgettes, diced
- 1/2 tbsp garam masala powder
- to taste pepper
- 1 large cabbage, cut into bite size pieces
Directions
1. Put the oil into a wide-bottomed, lidded large pot over a medium heat. Add the mustard seeds when it’s hot. Wait for them to pop, then add the onion. Fry the onion for 6 to 8 minutes, until translucent and soft but not brown, then add the garlic and spring onions.
2. Then add the turmeric, garam masala, chili powder, coriander, salt and pepper and stir to mix. Stir in tomato puree as well, mix well to combine.
3. Add chopped potato, cabbages and carrots. Stir in veggie broth and mix well again. Cover with a lid and cook until potatoes are almost ready.
4. Then mix in courgettes and cook until they are tender.
5. Meanwhile prepare the rice as per packaging instruction but instead of water, use veggie broth to cook. Once boiling season with a half teaspoon of turmeric powder.
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Photo: Imola Toth
