- 600 g of mixed winter vegetables, chopped coarsely: (e.g. pumpkin, sweet potato, carrot, celery)
- 1 onion, chopped
- 3-4 spring onions
- 600 ml. water
- 1 teasp. Unrefined sea salt
- 1 natural stock cube
- 1 – 2 teasp. Curry powder
- ½ teasp. ground Coriander (or use fresh)
- 1 teasp. fenugreek
- 1 can chick peas, drained and rinsed
- 2 tablesp. coconut cream
- 2 cups rice
- Cook rice in rice cooker.
- Combine all other ingredients in large stock pot and simmer about 20 minutes, until vegetables are soft.
- To serve, spoon some rice into bowls and use a ladle to pour the vegetable curry over the rice.
- Top with chopped chives, spring onions or parsley.