Ayurvedic Recipe - Vegan Pumpkin Kedgeree with Coconut Oil
A wholesome Ayurvedic meal that's bound to have you wanting more!
What is Kedgeree?
A meal that is most popular in England originally comes from Anglo-Indian cuisine consisting of cooked, flaked fish, rice, parsley, eggs, curry powder and butter or cream. However, we're introducing you to the Ayurvedic version.
Ingredients (serves 3)
4 cups water
1½ cups rice
½ Hokkaido pumpkin
½ cup yellow lentils
1 tbsp coconut oil
1 onion, finely chopped
1 - 2 tsp. ginger, finely chopped
½ tsp curcuma
½ tsp curry powder
½ tsp garam masala
1 - 2 green cardamom pods
1 - 2 black cardamom pods
1 pinch of asafetida
1 pinch of caraway seeds
1 pinch of mustard seeds
a small amount of cinnamon
salt & pepper
Soak rice and lentils for approximately three hours (this eases digestion).
Rinse the pumpkin and remove any seeds. Cut into small pieces.
Roast cardamom, asafetida, caraway seeds and mustard seeds in coconut oil. Add the chopped onion, pumpkin, ginger and curcuma to the mix and cook until soft.
Rinse the rice and lentils and add to the pan. Fill the pan with water to cover the rice and lentils and cook until soft.
Add the garam masala and freshly chopped coriander to the rest of the cooked ingredients. Remove the cardamom pods and flavour with salt and pepper.