When a salad just won’t cut it but you’ve got that almost Friday feeling and want something quick and comforting it’s mushroom stroganoff aaaalll the way. What you’ll need: Mushrooms Garlic Red onion Cornstarch Veg stock Tinned coconut milk Tarragon … Continue reading
Tag Archives: rice
Rice and lentils get a decadent makeover
Turmeric rice, broad beans and dill is an Iranian dish in its origin. Baghali polo by name. It’s a favourite of mine and below is my version of it with a lemony twist. Jasmine rice cooked through in stock, flavoured … Continue reading
Not quite a soup, not quite a dahl, not quite a stew… but damn scrumptious!
A long day today called for the laziest one pot dinner I could think of and here it is… Not quite a soup, not quite a Dahl, not quite a stew…. But my oh my is it scrumptious. Comfort food at it’s best and as simple as you can get.
Into a pot pop:
1 cup of each of the following
Basmati rice
Mung beans
Lentils
Spices: (flavour to your liking)
Cardamon
Nutmeg
Garam masala
Cinnamon
Coriander
Garlic Powder
Salt/pep
Fenugreek leaves
Cardamon
Nutmeg
Garam masala
Cinnamon
Coriander
Garlic Powder
Salt/pep
Fenugreek leaves
1 can of coconut milk
Scoop of coconut sugar
Splash of sweet chilli sauce
5 cans of water. (I just use the coconut milk tin to measure out)
Scoop of coconut sugar
Splash of sweet chilli sauce
5 cans of water. (I just use the coconut milk tin to measure out)
Give it a nice little stir
Bring to boil
Cover, reduce and leave for an hour. (Overnight would be better but hunger called) Top up on spices etc as required.
Bring to boil
Cover, reduce and leave for an hour. (Overnight would be better but hunger called) Top up on spices etc as required.
Serve up!
I told you it was easy and super delicious.
Add more water and into the blender to turn it into a soup if you so wish.
I popped a scoop of spinach pesto from yesterday’s recipe on top along with a sprinkling of salted peanuts, chilli flakes and parsley.
I told you it was easy and super delicious.
Add more water and into the blender to turn it into a soup if you so wish.
I popped a scoop of spinach pesto from yesterday’s recipe on top along with a sprinkling of salted peanuts, chilli flakes and parsley.
Serve up with a nice chunk of bread and enjoy.
Love
Louise
x