Project Description

rice pot dish

Full Recipe in Details

Mariam’s Amazing East African Traditional Rice Pot Dish with a side lentil sauce
(left overs freeze really well for the weekend or the next week)

  • 2 cups of any long grained rice

  • 2 tomatoes diced & one tablespoon of tomato paste

  • 1 large chopped onion

  • I cinnamon stick

  • 5 cloves

  • 4 cardamom pods

  • 1 teaspoon of cumin seeds

  • 3 cloves of fresh garlic or 1 teaspoon of minced garlic

  • 4 tablespoons of olive oil or ghee

  • 1 cup of chopped mixed vegetables such as carrot, peas, celery and capsicum (local seasonal veggies of your choice)

  • 2 ½ cups of water or fresh stock

  • Salt to taste

  • Wash the rice and soak in water (or use dry rice, optional)

  • Fry the onion until it caramelises

  • Grind the dry spices and add with garlic, cook for a minute allowing the heat of the oil to release the aroma of the spices

  • Add the diced tomatoes and tomato paste cook until it thickens

  • Add the vegetables and cook until half done

  • Drain the rice and add the water. Cover with the pan and ensure the pan is well sealed.

  • Simmer for about 15 minutes or until all the liquid has been absorbed.

  • 400g tin of cooked red lentils

  • 1 large onion, diced

  • 1 teaspoon ground curry powder

  • 150g tomatoes diced, 1 tablespoon tomato paste. cut

  • 50g chopped fresh coriander

  • 2 cloves of garlic, minced

  • 1 tablespoon olive oil

  • 1 can coconut milk

  • Salt to taste

  • Fry the onion in the oil until soft

  • Add curry powder, garlic and tomatoes and cook for about 5 minutes on low heat.

  • Add lentils and coconut milk and simmer for 5 minutes.

  • Add chopped fresh coriander and mix through.


Recipe thanks to Mariam Issa

Have a super week ahead and enjoy eating well and staying healthy!

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