INGREDIENTS

1 cup of wild or red rice
3 Tbsp cooking oil
1 Tbsp mustard seeds
2 Tbsp Garlic, minced.
1 Tbsp ginger, minced.
1 Tbsp garam masala, store bought or homemade recipe below.
1 tsp chilli powder - adjust to taste.
1 brown onion finely chopped.
1 medium tomato finely chopped.
3/4 tsp turmeric powder
1 chilli, split (optional)
3 cups vege stock, add slowly through the cooking and add more if desired.
1/2 cauliflower, cut into small florets with stems sliced.
2 small potatoes, peeled and cut into 1/2-inch cubes.
1/2 lemon juiced, plus more to taste
Plain coconut yoghurt to top.
Fresh coriander to top.

DIRECTIONS

Place 1 cup of rice with 2 cups of water into a pot. Place over a high heat to boil, then lower the heat and pop the lid on to allow the rice to cook whilst you prepare the rest of the meal.

Heat oil in a large pan over medium-high heat. Add the mustard seeds and let them sizzle for a few seconds, they will begin to pop. Add the chopped onion, stirring frequently, until it turns golden.

Add the garlic and ginger and sauté for a few minutes. Add garam masala, chilli powder, turmeric, and salt, cook for a few minutes. Once the oil begins to separate from spices add the tomatoes and one cup of stock, cook until soft.

Add the potatoes, cauliflower, and green chili pepper. Sauté for about 5 minutes, until softened.

Turn the heat down to low-medium, cover, add the rest of the stock and let cook for about 25 minutes, stirring once or twice in between. When the vegetables are completely tender and the moisture is gone, turn off the heat.

Add the lemon juice. Taste and add salt, if needed. Serve with rice, top with coriander and coconut yoghurt - enjoy!

GARAM MASSALA RECIPE | Makes 1/4 cup.

2 Star anise
2 Tsp Fenugreek
1/2 Tsp Cardamom
1 Tbsp Whole pepper corns
1 Tbsp Cumin
1 inch Cinamon stick
1 Tsp Cloves
1 Tbsp Coriander seeds
Combine all the ingredients in a grinder and store in a airtight container.