"The motivating force behind my work are those people I have had the pleasure to work with and care for over the years"
- Bridgette
- Bridgette
Kitchouri
- 2tbsp Veg ghee or butter
- 1 red onion, finely chopped
- 1 garlic clove, crushed
- 1/2 celery stick, finely chopped
- 1tsp turmeric
- 1/2 garam masala
- 1 green chilli, seeded and finely chopped
- 1/2 tsp chopped coriander
- 125g 41/2 oz basmati rice rinsed under cold water
- 125g 41/2 oz green lentils
- 300ml 1/2 pint veg juice
- 600ml 1pint veg stock
Heat the ghee or buter in a large pan. Add onion, garlic and celery and cook for about 5 mins.
Add turmeric, garam masala, green chillie, cumin seeds and coriander. Cook over a moderate heat, stirring constantly, for about 1min.
Add the rice and lentils and cook for 1min, until the rice is translucent.
Pour the veg juice and stock into the saucepan and bring to the boil over a medium heat. Cover and simmer over a low heat, stirring occasionally, for about 20mins.
Transfer the kitchouri to a warmed serving dish and serve pipin hot.
Can be served as a winter lunch dish with tomatoes and yogurt or as an evening meal.
Many thanks to Anne for sharing this dish with us.
