East African Traditional Rice Pot Dish

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.