Goan-Style Vegetable Curry With Kitchari Recipe

Ingredients

• Brown Basmati Rice: 225g brown basmati rice
• Rapeseed Oil: 1 tsp rapeseed oil
• Ground Coriander: 1 tsp ground coriander
• Green Lentils: 390g can green lentils, drained
• Onions: 2 large onions (330g), 1 finely chopped, 1 sliced
• Red Chillies: 2 red chillies, deseeded and sliced
• Ginger: 25g ginger, finely chopped
• Ground Turmeric: 1 tsp ground turmeric
• Smoked Paprika: 1 tsp smoked paprika
• Ground Cumin: 1 tsp ground cumin
• Garlic Cloves: 3 garlic cloves, chopped
• Vegetable Bouillon Powder: 1 tbsp vegetable bouillon powder (check it's vegan if you need it to be), made up with 500ml boiling water
• Cauliflower Florets: 360g cauliflower florets (about 1/4 cauliflower)
• Tamarind: 1 1/2 tsp tamarind
• Fine Beans: 320g fine beans, trimmed and halved if large
• Tomatoes: 4 large tomatoes, cut into wedges
• Courgettes: 2 large courgettes (320g), halved lengthways and thickly sliced
• Coconut Yogurt: 100g coconut yogurt
• Coriander: 1/2 x 30g pack fresh coriander, chopped, to serve