by flaming vegan
VEGAN VEGETABLE BIRYANI
Serves: 4
Ingredients (all organic)
1. Spices
- 1 tablespoon curry powder
- 1 teaspoon turmeric (ground)
- 1 teaspoon cumin (ground)
- 1 teaspoon ginger powder
- 1 teaspoon fennel seeds
- 1 teaspoon cloves
- 1 teaspoon peppercorn
- 6 cardamoms
- 2 star anise
- 2 cinnamon sticks
- 2 bay leaves
2. 1 cup lentils (uncooked)
3. 1 cup rice (uncooked)
4. 1 onion
5. 4 tablespoons sunflower oil
6. 2 cloves of garlic
7. 2 medium potatoes
8. 2 large carrots
9. 4 medium tomatoes (chopped)
10. 1 cup vegetable (vegan) broth or stock
11. Pinch of salt to taste
12. Coconut-milk yogurt
Directions:
1. Boil lentils for 20 minutes. Drain and reserve juice.
2. Rinse rice and put aside.
3. In a large pot, heat (on medium heat) sunflower oil and fry onion in pot until soft.
4. Add chopped garlic. Mix thoroughly.
5. Add curry powder, turmeric and cumin. Stir until thoroughly mixed.
6. Mix in rice and lentils.
7. Add remaining spices.
8. Add chopped tomatoes and vegetable broth. And add enough water to cover mixture.
9. Let simmer for 20 minutes.
10. Add chopped carrots and potatoes. Add more water if needed.
11. Let cook for 20 minutes.
Tip: Serve with coconut-milk yogurt.
ENJOY!!
From childhood, food has been a vital part of my life. My mother is a feeder and when I was younger she taught me in order to flourish, you need to be nourished. And as I grew older I began to appreciate that simple yet important lesson. So, now I use food to fuel the soul, mind and body.
- Imani Tsotetsi
