Puy lentil and rice mash with chard and cauliflower curry and cherry chutney
Amrita Ma Devi
Puy lentil and rice mash with chard and cauliflower curry and cherry chutney
Basmati rice is sweet and soothing which makes it great for vata types and to calm your nervous system. It’s also cooling and light, soothing and nourishing. This dish is adaptable for a Kapha type you can also cook the puy with quinoa instead of rice and that will give you more protein.
COURSE
Main Course
SERVINGS
4 People
INGREDIENTS
INGREDIENTS
- 1/2 cup puy lentil
- 2 cups boiled water
- 1/2 cup basmati rice
- 1 cup boiled water
- 1 tsp Himalayan salt
- 1 tsp curry powder
- 1- inch fresh ginger micro grated
- 1- inch turmeric root micro grated
- 1/2 lime juice
- 2 tbsp coconut oil
- 1/2 cup fresh cilantro
- Salt and pepper to season.
INSTRUCTIONS
INSTRUCTIONS
1. Put the puy lentil on boil in water for 20 mins at a medium temp. Wash the rice until all the starch is out and water runs clean. Add to a pan with boiled water and salt and once the rice simmers bring down the temp and add a lid and let it steam for 10 mins on low heat.
2. As the water starts to evaporate add the curry powder, to the puy lentils. Grate in the turmeric and fresh ginger. Combine the rice and lentils, season well and add the lime juice and cilantro to serve.
Swiss chard and cauliflower curry
INGREDIENTS
INGREDIENTS
- 2 cups swiss chard
- 1 cup cauliflower
- 2 tbsp ghee
- 1 tsp cumin powder
- 1/2 a leek washed and sliced
- 200 ml coconut milk
- 200 ml cream or almond creamed 1/4 cup blanched almonds to 1/4 cup water
- 1/2 tsp curry powder
- 1 tsp fresh ginger
- salt and black pepper to season
INSTRUCTIONS
INSTRUCTIONS
1. Trim and wash the Swiss chards making sure to the cut out the stems out of the mature leaves, young leaves can be left whole. Slice the leaves across in 1 cm strips.
2. Cut the cauliflower into bite size pieces and put aside.
3. In a heavy-bottomed wide pot, melt the ghee, add the cumin powder and cauliflower.
4. In a blender add the ginger, leek and coconut milk for 3 mins until well mixed. Pour on to the cauliflower and stir in the curry powder and cook for 10 mins. Add the cream and season with salt and pepper, stir & mix well for 3 mins.
Kashmiri cherry cashew nut chutney
COURSE
Appetizer
INGREDIENTS
INGREDIENTS
- 1/3 cup cashews soaked for 8 hrs
- 115 g/ 3/4 cup cherries
- 1/4 tsp salt
- 1/4 tsp Kashmiri chili powder
INSTRUCTIONS
INSTRUCTIONS
1. Blend all ingredients together until smooth and add to a serving bowl makes about 1 cup or 250ml.
2. Arrange your meal on the plate and enjoy with the cherry chutney.
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“Amrita here. Mom of 3 and lover of ancient wisdom, meditation & yoga. I transformed my family’s health with a plant-based diet.”
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