Southeast Asian Coconut Lentil and Rice Porridge
with Pickled Cauliflower Salad
Based on a southeast asian savoury porridge known as 'Kichari', this recipe has hearty nutrient dense lentils as well as aromatic jasmine rice to thank for its thick consistency. Full of anti-inflammatory and antioxident properties thanks to golden turmeric and ginger, you won't want to stray to far from this cozy bowl of daal-like porridge!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
½ cup
Red Lentils
¾ cup
Jasmine Rice
113 g
Mirepoix
285 g
Cauliflower
56 g
Baby Spinach
7 g
Cilantro
1 unit(s)
Coconut Milk
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
2 tbsp
White Wine Vinegar
(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
2 tbsp
Curry Paste
(May contain Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)
2 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
1.5 tsp
Cumin-Turmeric Spice Blend
(May contain Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale)
Not included in your delivery
tbsp
Oil*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut cauliflower into 1/2-inch pieces.
- Add cauliflower, vinegar, 3 tbsp (6 tbsp) water and 2 tsp (4 tsp) sugar to a medium pot. Season with salt and pepper. Bring to a simmer over medium-high heat.
- Once simmering, cook, stirring often, until sugar dissolves, 1-2 min. Transfer cauliflower, including liquid, to a medium bowl. Set aside in the fridge to cool.
- Heat a large pot over medium-high heat.
- While pot heats, using a strainer, rinse lentils until water runs clear.
- When hot, add 1 tbsp (2 tbsp) oil, rice and mirepoix. Season with salt and pepper. Cook, stirring often until toasted and veggies are golden, 2-4 min.
- Add lentils, garlic-ginger puree, cumin-turmeric blend and curry paste. Cook, stirring often until fragrant, 1-2 min.
- Add coconut milk, stock powder and 3 1/2 cups (5 cups) water. Bring to a boil over high.
- Once boiling, reduce heat to med-low. Cover and cook, stirring occastionally until rice and lentils are tender and porridge has thickened, 15-17 min.
- Meanwhile, roughly chop spinach.
- Roughly chop cilantro.
- Drain off pickling liquid from cauliflower.
- Add 1 tsp (2 tsp) oil and half the cilantro. Toss to coat. (Tip: we love using good quality olive oil for this!)
- Season porridge to taste with salt and pepper. Stir in spinach and half the cilantro.
- Divide porridge between bowls. Top with cauliflower pickles.