Lime spiked Black bean and Beetroot Dip

I am completely black beaned out for the week. I was so proud that I found time to cook a big pot of beans on monday after work. I forgot to mentioned that I also had a black bean burito earlier that day. So after boiling 2 cups of beans, Marco and I have had to eat them for just about every meal this week. I still had two cups left last night so this is what I came up with. The lime and coriander gave my old beans a new lively freshness and the beetroot gave the dip a very nice hue.


Lime spiked Black bean and Beetroot Dip (vegan, gluten free, soy free, nut free)


2 cups cooked black beans

1 large clove of garlic

1 cup grated beetroot

juice from 1.5 limes

1 tablespoon ground cumin

1 tablespoon onion flakes (or onion powder)

1/2 tablespoon smoked paprika

ground cayenne pepper to taste

sea salt to taste

1 cup loosely packed coriander leaves


1. Place black beans, garlic, beetroot and lime juice in a high speed blender or processor. Blend until smooth.

2. Add the spices and sea salt to taste and blend through.

3. Lastly add the coriander and pulse till it has broken down a little, but so you can still see specs of green through the dip.

*Makes 2 cups


Roasted Potatoes two ways with Cashew Coriander Sauce

Now that Marco has his new BBQ he needs to BBQ every weekend and pretty much any other chance he gets. I’ve never liked BBQ, unlike most people in Australia.  I never liked the charcoal overcooked taste of meat. Last Sunday when it was BBQ o’clock again, I decided to prepare something special for myself, but it ended up being a fabulous side dish that everyone loved.

Marco has always hated coriander. But when it was blended into this delicious sauce it tasted more like a pesto with a twist. The fresh garlic also gave it some heat. I paired it with Roasted Sweet Potato Mash and a couple of days later with some spicy Roasted Kipfler Potatoes. Both ways tasted really good with this sauce. This sauce is also great as spread or dip.


Cashew Coriander Sauce (vegan, raw, gluten free, soy free)


1/2 cup cashews

4 garlic cloves

1 cup fresh coriander

1/4 cup extra virgin olive oil

1/4 cup water, sea salt to taste


1. Just add all the ingredients into a Vitamix or high speed blender. Blend until smooth.

*Makes about 1 cup.


Sweet Potato Smash with Cashew Coriander Sauce (vegan, gluten free, soy free)


1 large sweet potato (or 2 medium)

1/2 cup Cashew Coriander Sauce (recipe above)

2 tablespoons pumpkin seeds


1. Preheat the oven to 200 degrees.

2. Place whole sweet potatoes a tray with baking paper and puncture the skin with fork (about 4 times).

3. Roast the sweet potato until soft and mashy inside. Should take about 40-50 minutes, depending on the size of your sweet potato. If you using a larger sweet potato chop into pieces.

4. While it is cooking you can prepare the Cashew Coriander Sauce.

5. Dry toast the pumpkin seeds in pan on a low heat. It should only take a couple minutes till they start to pop.

6. Serve mashed sweet potato flesh topped with the coriander sauce and toasted pumpkin seeds

*Serves 4 as a side

*Makes 1 cup of Cashew Coriander Sauce.


Roasted Spiced Kipfler Potatoes with Cashew Coriander Sauce (vegan, gluten free, soy free)


500g kipfler potatoes

1/2 tablespoon ground cumin

1 tablespoon cajun spice blend (or 1/2 tablespoon ground cayenne pepper)

sea salt to taste, olive oil

1/2 cup cashew coriander sauce (recipe above)


1. Preheat the oven to 200 degrees.

2. Wash and brush the dirt from the potoatoes. Then slice into halves or quarters.

3. Toss potatoes with olive oil, spices and sea salt and place into a baking tray.

4. Roast pototoes for 40-50 minutes or until cooked and golden brown.

5. Serve roasted potatoes topped with Cashew Coriander Sauce.

*Serves 4 as a side

Weekend of International cuisines: Part 2

So for tonight dinner I wanted to try out something I haven’t made before. I decided to make some Indian inspired dishes. These included Pumpkin and Lentil Coconut Curry, Yellow Split Pea  and Brown Rice, Coriander Mixed Mushrooms and  Savory Pineapple Spelt Muffins. It all turned out well, but for me it didn’t taste like the food from my local Indian.  Most importantly though my family loved it  and all had seconds. I have never cooked with fresh curry leaves before. The aroma was so delicious. It did give a more authentic fresh taste as well.

For the main dish, the Pumpkin and Lentil Coconut Curry, this was adapted from Jamie Oliver: Pumpkin, chickpea and coconut curry MFM recipe. I didn’t change that much, I just improvised for the ingredients I didn’t have and made a bigger portion. For the Yellow Split Pea and Brown Rice I used similar spices to the curry and seasoned it with lemon. The Coriander Mixed Mushrooms was a spare of the moment dish of ingredients that needed to be used. The Savory Pineapple Spelt Muffins were adapted from Savoury Chutney Muffins from The Complete Guide to Vegan Food Substitutions. I tried to make my own chutney and altered a couple of the ingredients.


Pumpkin and Lentil Coconut Curry (vegan, gluten free, soy free, nut free)


5 cups kent pumpkin (cut into cubs)

1 teaspoon minced ginger

60g frozen minced coriander leaves

sunflower oil

4 garlic cloves, diced

2 small fresh red chilies, diced

4 shallots, diced

1 teaspoon yellow mustard seeds

20 fresh curry leaves, chopped

1 teaspoon ground turmeric

1 tin diced tomatoes

400ml  coconut cream

1/2 cup water

1 tin brown lentils (400g)


1. Heat oil in a large pot on medium  heat. Then add ginger, garlic, red chili and shallots. Saute for 3 mins or until slightly browned.???????????????????????????????

2. Then add mustard seeds, curry leaves, and coriander. Cook until curry leaves go a bit crispy.

3. Then add turmeric, canned tomatoes, coconut cream and water. Bring to the boil.

4. Then add pumpkin and place on a simmer. Cook for 30 mins or until the pumpkin is soft enough to put a fork through. Add more water if dries out.

5. Add the lentils and cook for a further 10- 15 min, then serve.

*Serves 6


Yellow Split Pea  and Brown Rice (vegan, gluten free, soy free, nut free)


2 tablespoons sunflower oil

1 tablespoon yellow mustard seeds

1 tablespoon ground cumin

1/2 tablespoon garlic powder

1 tablespoon onion flakes

12 whole curry leaves

4 whole dried red chilies

1 teaspoon ground turmeric

2 cups yellow split peas

4 cups filtered water

2 cups cooked brown rice

juice of 1 lemon

sea salt to taste


1. Take large pot and heat oil on medium heat. Then add mustard seeds, cumin, garlic powder, onion flakes. Cook for 3 mins or until fragrant.

2. Add curry leaves, red chili, turmeric and yellow split peas. Coat split peas in spices and cook for  2 mins. ???????????????????????????????

3. Add water, bring to the boil, then place on a simmer. Cook for 20 mins or until split peas are cooked.

4. Add cooked brown rice, juice of 1 lemon and sea salt, then serve.

* Serves 8


Coriander Mixed Mushrooms (vegan, gluten free, soy free, nut free)


1 tablespoon sunflower oil

1 teaspoons ground cumin

1 teaspoons onion flakes

1 teaspoons garlic powder

1-2 cups mixed mushrooms sliced  (I used white & oyster mushrooms)

2 tablespoons frozen minced coriander leaves


1. Take a pan and heat oil on medium heat. Then add cumin, onion flakes and garlic powder. Cook for 2 mins or until fragrant.

2. Add mushrooms and coriander and saute for 5 mins or until cooked.

* Serves 4


Savory Pineapple Spelt Muffins (vegan, nut free)


1/2 cup pineapple salsa

1/4 cup tahini

1 tabelespoon sesame oil

2 teaspoons ground coriander

1/2 teaspoons ground cayenne

1 teaspoons ground cumin

1 cup unsweetened soy milk

1 cup spelt flour

3/4 cup plain flour

2 teaspoons baking powder

1 teaspoon sea salt

Ingredients for 1 cup pineapple salsa:

400g pineapple (fresh or can)

10 sun dried tomates

2 garlic cloves


1. Preheat the oven to 180 degrees. Grease trays for 12 muffins

2. Take a mixing bowl and add pineapple salsa, tahini, sesame oil, coriander, cayenne and cumin. Stir all wet ingredients together.

3. Then sift spelt flour, plain flour and baking powder onto the wet ingredient, then add salt. Stir dry ingredients through wet ingredients. Add more soy milk if too dry.

4. Spoon the mixture into the muffin tray and bake for 20 mins.

* Makes 12 muffins.




Sweet Potato & Rice Veggie patties

Today is another lazy day of procrastination so far. I figure if I’m on my computer I am one step closer to doing some work. I didn’t plan on cooking some major for lunch, but then I got temped to make something with the leftover  basmati rice. I didn’t want to have fried rice again like I did last night, so I came up with this. I added the polenta, as I found when I made Chloe’s Mexicali Sliders, that it helps to bind patties like egg does. I think this would serve about 10 patties (size of mine) or perhaps 5 large one. I just made a simple sweet chilli mayo to go with it. This is just a ratio of 2 parts vegan mayo to 1 part sweet chili sauce and a pinch of ground cayenne.

Sweet Potato & Rice Veggie patties (vegan, gluten free, soy free, nut free)


1 cup leftover basmati/other rice

1 cup mashed sweet potato (about 2 small)

2 tablespoons polenta

1 onion diced

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon garlic powder

1/2 teaspoon ground cayenne pepper

handful coriander leaves minced

2 tablespoons sweet chilli sauce

sea salt to taste


1. First steam sweet potato and once finish mash.

2. Take a large bowl and add sweet potato and rice.

3. Add 2 tbsp of polenta (better if sweet potato is warm, otherwise add 1 tbsp of hot water to polenta before adding).

4. In a non-stick pan heat 1 tbsp of olive oil and cook onion on medium heat for 4 mins or until browned. Then add to bowl.

5. Add cumin, garlic powder, cayenne, sweet chili sauce, coriander leaves and salt to the bowl.

5. Make balls of the mixture in hands and place on baking paper (or straight into the pan)

6. Heat nonstick pan with 1 tbsp of olive oil and place balls into the pan. Flatten balls with a flip, so it forms a pattie. Cook a few minutes on each side, then serve.

Marjoram & Coriander Spiced Rice with Lentil and Cumin & Coriander Fried Tofu

We were nearly not going to have dinner tonight, since we had the worlds biggest and most delicious vegan burger from World Vegan Day Fair at Green Edge. If you live or plan on visiting Brisbane, you have to check out this place. They also sell the most amazing brownies, cheese/chocolate cakes, which are all vegan and gluten free. I first discovered this place when I was looking for casin free cheese and gluten free products, because of my milk and gluten intolerance. I have been a regular every since. Today the store was so busy, so unfortunately I didn’t get a chance to buy anything from the fridge section, so I’ll be back next week for lunch and vegan cheese.

Tonight’s dinner was inspired by a fellow blogger, Avocado and Ales. Her recipe for Salt & Pepper Tofu looked so good, so I had to try it. I just added cumin, chili and coriander to the tofu, before dipping it in cornflour. I paired it with a lentils and rice. I had a bunch of  fresh coriander and frozen marjoram. I’ve never used marjoram before. By the smell of it I thought it would go with well with coriander. I actually bought fresh poultry herbs (thyme, rosemary, sage, tarragon  marjoram) on sale last week and froze it them. Since I don’t have my herb garden up and running yet, freezing fresh herbs means I have them when I need them. Aldi also has a new range of frozen herbs, which are really great and once you add them to the food you wouldn’t know they were frozen. I prefer fresh or frozen herbs better to dry herbs, which can be really bitter. Anyway I hope you like this recipe as much as my boyfriend and mum did. It’s easy and very quick to make.

Marjoram & Coriander Spiced Rice with Lentil (gf, sf, nf)

Ingredients- 3 cups of cooked basmati rice, 2 tbsp olive oil 1 red onion chopped, 2 large garlic cloves diced, 1 carrot chopped,1 red capsicum chopped, 1 zucchini chopped, 100 g mushrooms chopped, 2 tbsp cumin, 1 tbsp cinnamon, 1 tsp chili powder, 4 sprigs of majoram, 2 tbsp coriander stems diced, 1 handful coriander leaves chopped, 1 can brown lentils, juice of 1/4 lemon (more to taste), herbamare/sea salt to taste

1. Put rice to cook in the rice cooker.

2. Heat olive oil in a large pan and add red onion, garlic, carrot, capsicum, cumin, chili, cinnamon. Cook on medium heat for 5 mins or until onion is soft.

3. Add zucchini, mushrooms, coriander stems and marjoram Cook for a further 4 mins or until zucchini is soft.

4. Add coriander leaves, rice, lentils, lemon juice and salt. Cook for another few minutes and adjust seasoning before serving.

* Serves 5-6

Cumin & Coriander Fried Tofu (gf, nf)

Ingredients- Canola Oil, 190 g organic firm tofu (1/2 375 pack), 1 tbsp cumin, 1 tsp chili powder, 1 tbsp coriander leaves diced, 1/2 cup corn flour,  sea salt to taste

1. Drain and press water out of the  tofu, then cut it into small cubes.

2. In a bowl add 2 tbsp canola oil, cumin, chili, coriander and sea salt. Then stir through tofu. Make sure all sides of tofu are covered in herb oil.

3. Cover the tofu in corn flour on each side.

4. Heat canola oil in a fry pan then fry the tofu till it is crisp and golden brown. Serve immediately.

*Serves 4

Black bean Veggie Burgers with Pineapple Relish and Lemon Olive Oil & Poppyseed Cake

Hawaiian Sloppy Joes (Chloe Coscarelli recipe) with homemade Tahini & Guacamole on whole grain bun

I’ve been really busy this weekend writing my last few essays before the end of the semester. So I haven’t had much time to cook anything special. I’ve don’t even remember what I’ve eaten the last few days. I’ve been a zombie on the computer. So tonight I wanted to make something special.

I decided to make a couple of recipes from Chloe Coscarelli’s book, Chloe’s Kitchen.Well  these recipes aren’t actually from her book, but on her website promoting her book.

I’ve got her book as well and its really great. I’ve cooked a few of her recipes and they are really recipes that you wouldn’t know its vegan. The Hawaiian Sloppy Joes are also on her website. The Stuffed Shells with Arrabbiata Sauce are in the book. The filling is Garden Ricotta and its amazing. I never thought I would taste ricotta again. You can use it to substitute ricotta for other recipes. I have only used it for savoury, not sure how it would for sweet with the white miso paste in it.

Stuffed Shells with Arrabbiata Sauce

Anyway tonight I was planing on making Chloe’s Mexicali Sliders. I was still able to make the Black bean Patties, but as for the Spicy Mango Sauce and the Guacamole, that was not able happen. There was a little communication problem with my boyfriend. He went food shopping before he came home and I told him I needed mangos and avocado, but apparently he heard everything I didn’t  need. So by the time I made the patties and I was about to prepare the rest I discovered I was missing a few things.

But it was ok, luckily I had a can of pineapple and used that instead of the mango. I was a bit worried putting pineapple with sun dried tomatoes, but it was really delicious. As for the Black bean patties, they were amazing. I think the best veggie patty I’ve ever had. Way better then anything I’ve paid for out, well except for the one at Green Edge. If you don’t like coriander, don’t worry you wont be able to taste it. Marco hates coriander and he didn’t know it was even in there. It was full of flavour and very easy to prepare. I had to use polenta and rice crumbs since I didn’t have cornmeal or breadcrumbs, which I think made it more moist, which means its gluten free I guess. These ingredients really help to bind the patties, so they don’t need egg. They tasted pretty good before they were cooked as well, so I think you could have them raw.

I also made Marco’s favourite sweet potato fries on the side. Since we found out he has an intolerance to potatoes  we have been trying  cutting back on them as well. They are just as delicious and easy to prepare.

For dessert I made another recipe from Chef Chloe, Lemon Olive Oil Cake. I’ve made it before, but this time I thought I would put poppyseed through it. It is actually a sugar-free recipe, well except for the icing sugar. You could just leave that out, since it only gets dusted at the end. If you are worried about the olive oil taste, don’t worry, you won’t taste that either. For me the maple syrup made it  sweet enough. Marco wanted to have his with nutella, but we are trying to cut back our sugar and salt. So hopefully if he skips a few more nights without chocolate he will start to appreciate natural sweetness again.

Butternut Pumpkin, Potato & Coriander Soup

Tonight I made a really easy soup and just grabbed whatever I could find in the fridge. I don’t know what it is about pumpkin soup but it always makes me feel great and its a crowd pleaser. Butternut pumpkin is my favourite out of all the starches vegetables and its really versatile. Also taste great cut thin and roasted till crispy or as a pasta filling. Make sure you save the seeds as well, you can roast for a healthy snack. Unfortunately I burned my in the toast oven earlier, so next time.

Butternut Pumpkin, Potato & Coriander Soup (gf, sf, nf)

Ingredients- 2 tbsp olive oil/coconut oil, 1 red diced, 2 garlic cloves diced, 2 tbsp ground cumin, 2 tbsp ground turmeric, 1 tbsp ground coriander, 1/2 butternut pumpkin chopped, 2 sweet potatos chopped, 2 potatos chopped, 3 tbsp coriander chopped, 1 litre liquid vegan vegetable/chicken stock, 1 can of soy carnation/coconut milk, salt & pepper to taste

1. Heat oil in a large pot, then add onion, garlic and spices. Stir so it doesn’t stick.

2. Once onion & garlic are brown and spices are fragrant, add pumpkin, potato & sweet potato and stir all spices through vegetables.

3. Add coriander and liquid stock, bring to the boil, then put to simmer. Cook for 30mins or till vegetables are soft.

4. Take off the heat, add the soy/coconut milk, then use a hand mixer to blend

5. Put back on a medium heat and adjust seasoning. Once its heated and taste right, then serve. (Tastes great with home-made garlic bread!)

Mexican style Navy beans with Mushrooms

Last night I finally to used the dry Navy beans that were at the back of the pantry for the last 10 months. They are a small white bean that were popular in the US in the early c.20th and are great for making baked beans. They go great with rice for a ‘fat-free high quality protein’. They are rich in cholesterol-lowing dietary fiber, which helps to stop your blood sugar levels from rising too rapidly after you eat. Therefore they are great for people with insulin resistance or hypoglycaemia. They are also an excellent source of folate, manganese, protein, vitamin B1, minerals phosphorus, copper, and iron.

In Australia I don’t think you can buy Navy beans in the can and its always better to cook them from dry, to cut down the possible bpa and excess sodium intake. Usually when I have some spare time at home I like to cook the beans that I have pre soaked and then just put them in the fridge for when I need them.

As I had some left over Mujadara from a couple of nights ago, I just added some more steamed rice and then reheated it in the pan with a bit of olive oil. As I said after I made the Mujadara, I think it needs more rice then the recipe suggests. Last night I also served it with guacamole, which went really well, with the heat from the sauce.

Mexican style Navy beans with Mushrooms (vegan, gluten free, soy free, nut free)


1.5 cups navy beans (soaked over night)

2 tablespoons olive oil

2 garlic cloves, diced

1 onion, diced

2 tablespoons ground cumin

3/4 tablespoon ground cayenne pepper

1 tablespoon curry powder

2 tablespoons garlic powder

1/2 tablespoon paprika

2 tablespoons tomato paste

2 tablespoons diced coriander stems

200g mushrooms, sliced

1 tin diced tomato

1.5 cups vegetable stock

2 pinches of raw sugar

2 tablespoons chopped coriander leaves

salt & pepper to taste


1. Take a large sauce pin,  fill it with 5 cups of water and add navy beans. Bring to the boil, then simmer for up to 30-40 mins or till beans are tender.

2. In a large pan heat  on medium olive oil and then add garlic and onion, cook till brown. (add water if it sticks)

3. Add cumin, cayenne, curry powder, garlic powder, paprika, tomato paste,  coriander stems and mushrooms Cook for 3-4 mins, till fragrant and the mushrooms have browned.

4. Then add diced tomato,vegetable stock, salt, pepper and sugar. Bring to the boil then put on a simmer.

5. Add beans and cook for 30 mins or until the beans are tender. Adjust seasoning and serve.

Curried Millet Cakes with Red Pepper Coriander Sauce & Mujadara

I finally received my copy Forks Over Knives: The Cookbook this week, but tonight was the first night I have had a chance to cook from it. If you have been living in a cave and haven’t heard of the documentary Forks Over Knives I really recommend that you check it out. I saw it last year and I was blown away. Its like the bible, once you have seen the light you just want to share it with everyone you know. I try to make everyone who will listen to me watch it. It has also had a great impact on lots of celebrities as well. I guess the great thing about this documentary is that the two main cast members are actually scientists, who were both brought up on dairy farms and have spent their lives researching health, food and cancers. To get the info straight from the people who are in the industry and know first hand the effects that food have on our bodies is amazing.

One of my inspirations to pursue a vegan lifestyle came from the knowledge I got from this film. However, since I watched it I was curious how I could make the kind of foods that they speak about. One of the hardest things for me to cut down on is my oil. I love extra virgin olive oil, sesame oil, coconut oil and avocado oil. Many nutritionist say we need these good oils, but that is one thing that is a big different in what these guys preach. So tonight I tried to cook for the first time without oil. Instead of oil to brown my onions I used water. I thought they would be really watery, but actually they still browned and became sweet. So really it was not a big problem. Maybe the taste would of been a bit different, but it wasn’t noticeable. Any reason to cut down my fat intake at dinner, so I can indulge for dessert sounds good to me.

Roasting capsicums on the stove

The millet cakes and sauce were not what I expected and look very different to the picture in the book. It was only my second time cooking with millet before. The last time I tried to make

After roasting capsicums

macrobiotic ‘mash potato’, using cauliflower instead of potato. It wasn’t bad for me, but wasn’t a hit with Marco. I think the millet cakes really need the sauce. Alone sauce is bland and the millet cakes are extreme, but together they really fit. Today was also the first time I’ve ever roasted my own capsicums on the gas stove. I know it not complicated, but cooking with fire has always freaked me out. It is also a lot quicker then roasting them for 40 mins. I think it only took me 10-15 mins to do them. It is really simple. Just place the capsicum on the flame and rotate them so all the skin becomes black, then peal the skin off once they have cooked down. My boyfriend’s Serbian mother, who has prepared many a paprika’s in her time, gave me some tips. She said its better to place the capsicums in a covered pot, so that the blacken skin will peel away easier. For the Mujadara, I used the rest of my French Lentils, even though the recipe called for green lentils. I also used some curry powder and a lot of extra salt as I found it a bit bland. I think its a great base recipe the could be improved with some more herbs and spices. I think it also needs more rice, as the recipe only called for 3/4 cup of rice. I found that there wasn’t enough rice to lentils, so next time I will add more. Mujadara is a popular recipe in the Middle East and different cultures use different ingredients to flavour it. Such as cumin, coriander or mint,  fried onions, melted butter, and served hot or cold, often with yogurt.

Curried Millet Cakes (gf, nf)

Ingredients: 3 cups vegetable stock, 1 cup millet, 1 yellow onion diced, 4 cloves garlic diced, 1 tbsp curry powder, 1/2 tsp red pepper flakes, 2 tbsp white miso dissolved in 1/4 cup water (i forgot the water), 2 tbsp tomato puree (I used paste), 1/4 cup nutritional yeast, salt to taste.

1.Preheat oven to 180 degrees

2. Bring vegetable stock to boil, then add the millet. Cook for 20 mins, so that it millet is tender.

3. Sauté onion in a large pan for 7-8 mins, adding water so it doesn’t stick.

4. Add garlic, curry powder, pepper flakes, and cook for 1 min.

5. Take off heat then add miso, tomato paste and nutritional yeast. Then mix in the millet.

6. Take 2 baking trays with baking paper and place millet mixture in the form of a pattie (about 12). Then bake in the oven for 15 mins

Red Pepper Coriander Sauce (gf, nf)

Ingredients- packet of extra firm silken tofu, 2 large roasted capsicums, 3 cloves garlic chopped, 1/4 cup coriander, 1 tsp salt, 1/2 tsp chilli flakes, 1 lime juiced and zested.

1. Blend all the ingredients in a food processor. (I used a bar mix, so I had to add a bit of water and it still wasn’t as runny).

2. Heat in a small pot before added to the millet cakes.

Mujadara (Lentils with Rice and Caramelized Onions) (gf, sf, nf)

Ingredients- 1 1/2 green lentils (I used French Lentils), 3/4 tsp ground cinnamon, 1/2 tsp ground all spice, 3/4 brown basmati rice (I used white organic medium grain- but basmati would be better), 3 large yellow onions diced, salt and pepper, I added: 4 cloves of garlic diced, 1 tbsp curry powder.

1. Bring to the boil the lentils with 5 cups of water and then cook on a simmer for 30 mins.

2. Add cinnamon and all spice and continue to cook for 15-20 mins more.

3. Cook rice on the stove or in a rice cooker.

3. In a large fry pan, saute onions and garlic for 10mins on a high heat. Adding water so it doesn’t stick. Add curry powder, then cook for a further 10 mins on a medium heat.

4. Once onions are brown, add lentils and rice, salt and pepper.