Under the influence of these words of wisdom: ‘Do what you can, with what you’ve got, wherever you are.’ And, to put these words into practice, I've decided to share some recipes to bring you comfort and inspiration in these challenging times. So let’s eat the rainbow and make curry with surprise rice! I used leftover ingredients, such as a Turkish green pepper, sprouted mung beans, leafy veggies like chard and kai lan. And I forgot to put a label on a jar filled with rice, it could be paella/risotto/sushi rice... so surprise rice it is! Gather, forage and collect: - piece of ginger - piece of kurkuma - green chilli pepper - green Turkish pepper - medium sized onion, peeled and roughly chopped - garlic clove - spoonful of mustard - 1 tsp coriander seeds - 1 tsp fenugreek, dried/soaked or sprouted - a good pinch of salt Blend all the above mentioned ingredients into a paste using a foodprocessor or blender. Heat oil in a frying pan and transfer the oniongingerspice mixture into the pan. Fry for a few minutes, it will smell heavenly! Other ingredients: - mungbeans, dried/soaked or sprouted - surprise rice - spinach, frozen or fresh - 5 tbsp coconut milk - tomatoes - salt and pepper to taste Then add the mungbeans and rice. Let simmer for ca. 15 minutes. Add some extra water if the mixture becomes to dry. Add the spinach and let it simmer for another 10 minutes. Stir in 5 tbsp of coconut milk. Serve in a bowl with some chopped tomatoes. Enjoy!
