Vegan Turmeric Rice

4 standard portions

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Ingredients

• 2 tbsp of coconut oil or olive oil
• 1 cinnamon stick
• 1 bay leaf
• 2 tsp of cumin seeds
• 1 small onion (sliced)
• 3 garlic cloves (minced)
• 1 medium carrot (chopped)
• 1 cho cho (chopped (christophine/chayote))
• 1 cup of kale (70g) (chopped, tightly packed (or use spinach/fresh callaloo))
• 2 cups of pumpkin (232g) (chopped into small pieces (or butternut squash))
• 1 cup of sugar snaps (200g) (chopped (bodi/yard beans work too))
• 4 sprigs of thyme
• 1 tsp of black pepper
• ½ tbsp all purpose seasoning
• 1 tsp of turmeric
• 1 scotch bonnet ((or use a chilli))
• 1 ½ cup of brown rice (285g) (soaked overnight or several hours)
• 2 ½ cups of vegetable stock (600ml) (see notes for link)
• pink salt to taste

Method

1. Start off by gently frying the cinnamon stick, bay leaf and cumin seeds for one minute on medium heat in the oil. During this time the aroma will begin to release.
2. Continue to fry then add the onions, garlic and saute for 2 minutes or until the onions soften and turn translucent.
3. Add the pumpkin, carrots, cho cho,, kale and sugar snaps to the pan, stir and coat the veggies with the spices.
4. Next add your seasoning - turmeric, thyme, all purpose seasoning scotch bonnet and the rice.
5. Pour in the vegetable stock and bring to the boil, then reduce the heat to low.
6. Cover pan with the lid and allow to simmer roughly 30 minutes.
7. The rice should be completely soft and fluffy when cooked, not wet or hard. If the rice is still hard after the specified time, cook for another 10 -15 minutes, checking throughout, use additional stock if required (1/4 cup at a time).
8. Add pink salt and/or additional seasoning if required
9. Discard the cinnamon stick, bay leaf and thyme stems prior to serving