Since I spend so much of my time prepping, cooking and shooting food, I've decided to start a new series on the JOURNAL where I share some of these delicious recipes with you.
We are mostly vegetarian at home, so many of the meals will have meat alternatives. If you can't face the prospect of going without meat for a meal, trust me when I say that meat-free meals are SUPER delicious. After all, meat actually isn't good for us and our guts (or bank balance).
Here is the first instalment of SHOUT & CO. Recipes - I'm kicking it off with a Chickpea Biryani, a great spinoff of an Indian fave. A printable version is available here. This recipe is courtesy of Thug Kitchen - I didn't create it, the clever guys over at TK did. Hats off to them.
Takes about 35 min to make / serves 4 - 6 people. Great as left overs.
INGREDIENTS - For the Veggies:
2 Tbs coconut oil
1 large yellow onion, halved
2 cups chopped cauliflower
1 cup chopped green beans
1 carrot, chopped
1 can chickpeas
1 tsp garam masala
2 tsp minced garlic
2 tsp minced ginger
INGREDIENTS - For the Rice:
1 Tbs coconut oil
2 cups basmati rice
1 cinnamon stick
1 bay leaf
1 tsp garam masala
1 tsp minced ginger
1 tsp minced garlic
4 cups vegetable broth
1/4 tsp ground turmeric mixed with 1 Tbs water
1/4 chopped nuts (almonds or cashews)
1/4 cup golden raisins / sultanas
Chopped coriander for topping
1 - Start by cooking the veggies: warm up 1 tsp of coconut oil, add the onion and sauté until just brown all over. Remove them from the heat and set aide. Keep the pot for step 2.
2 - In the pot, heat the remaining 1 tsp of coconut oil and toss in the cauliflower, green beans and chopped carrot and sauté until they all start to soften.
3 - Add the chickpeas, garam masala garlic and ginger and cook for another 2 minutes. Take them off the heat and set them aside. Keep the pot for step 4.
4 - Now you need to make the rice. Warm up the other 1 Tbs of coconut oil. Add the rice, cinnamon, bay leaf, garam masala, ginger and garlic and sauté all together for about a minute. Now add the veggie broth and allow to simmer. Reduce the heat right down, cover and allow to dimmer away until the rice is tender and all of the liquid has evaporated. This should take about 15 to 20 minutes.
5 - Sprinkle in the turmeric mixture and let it absorb into the right for a minute.
6 - Fluff up the rice, add the veggies, the onions, the chopped nuts and raisins. Finish it off with some chopped coriander.
And that's it! Let me know what you thought of this meal!