Name: Goan-style vegetable curry with kitchari
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 225g brown basmati rice; 1 tsp olive oil; 1 tsp ground coriander; 390g can green lentils drained; 1 tbsp olive oil; 2 large onions (330g), 1 finely chopped, 1 sliced; 2 red chillies deseeded and sliced; 25g ginger finely chopped; 1 tsp ground turmeric; 1 tsp smoked paprika; 1 tsp ground cumin; 3 tsp ground coriander; 3 garlic cloves chopped; 1 tbsp vegetable bouillon powder (check it’s vegan if you need it to be), made up with 500ml boiling water; 360g cauliflower florets (about 1/4 cauliflower); 1 ½ tsp tamarind; 320g fine beans trimmed and halved if large; 4 large tomatoes cut into wedges; 2 large courgettes (320g), halved lengthways and thickly sliced; 100g coconut yogurt; ½ x 30g pack fresh coriander chopped, to serve

Goan-style vegetable curry served with brown basmati rice and green lentils

For the kitchari

225g brown basmati rice
1 tsp olive oil
1 tsp ground coriander
390g can green lentils
drained

For the curry

1 tbsp olive oil
2 large onions
(330g), 1 finely chopped, 1 sliced
2 red chillies
deseeded and sliced
25g ginger
finely chopped
1 tsp ground turmeric
1 tsp smoked paprika
1 tsp ground cumin
3 tsp ground coriander
3 garlic cloves
chopped
1 tbsp vegetable bouillon powder
(check it’s vegan if you need it to be), made up with 500ml boiling water
360g cauliflower florets
(about 1/4 cauliflower)
1 ½ tsp tamarind
320g fine beans
trimmed and halved if large
4 large tomatoes
cut into wedges
2 large courgettes
(320g), halved lengthways and thickly sliced
100g coconut yogurt
½ x 30g pack fresh coriander
chopped, to serve

Method

step 1
Boil the rice in a pan of water for 25 mins until tender, then drain.
step 2
Meanwhile, make the curry. Heat the oil in a large pan and fry the onions, chillies and ginger for 8-10 mins until softened. Add the spices and garlic, stir briefly, then pour in the bouillon and stir in the cauliflower. Cover and simmer for 5 mins.
step 3
Stir in the tamarind with the beans, tomatoes and courgettes, then cover the pan and cook for 10-15 mins more until the veg are tender, but still retain a little bite. Remove the lid for the last 5 mins to reduce the sauce a little. Remove from the heat and stir in the yogurt and half the fresh coriander.
step 4
Meanwhile, for the kitchari, heat the oil in a non-stick pan and add the ground coriander. Warm briefly, then tip in the rice and drained lentils. Warm through for 1 min, then stir through the remaining fresh coriander.
step 5
If you're following our Healthy Diet Plan, serve half the curry and rice now, then chill the rest to eat another night (cool the rice quickly on a wide tray, then chill immediately). Reheat the rice and curry in the microwave or on the hob. You may need to add a drop of water to the rice to stop it sticking.