Kicheree

For 4 – 6 servings

1 cup brown rice
1/2 cup lentils or mung beans
2 tablespoons ghee or oil
1 onion, finely sliced
1 teaspoon grated ginger
1 clove garlic, squashed
1/2 teaspoon each of cumin, garam masala and/or chilli (fresh or dried)
1 teaspoon turmeric
1 tablespoon soy sauce
500 g (1 lb) vegetables such as cauliflower, potatoes, kumara, eggplant, peas or green beans
1 cup stock (use stock cubes or make your own)
parsley and roasted cashews to garnish

1. Cook rice in your preferred way.

2. Put the rinsed lentils or mung beans in a small pot, cover with water and bring to the boil.

3. Heat 1 tablespoon ghee or oil in a large saucepan and fry onion, garlic, ginger and spices till the onion has softened.

4. Lower heat, add the other vegetables and the soy sauce to the pan, and stir fry for approximately 5 minutes.

5. As the mixture dries out, add the stock a little at a time.

6. When the mung beans have softened and started to split, add them and a little of their water to the pan. Keep stirring.

7. Add the cooked rice and stir to combine.

8. To serve, swirl in another tablespoon of ghee or oil.

9. Garnish with cashews, parsley and/or dookah (fried and ground seeds and spices, available from spice shops and health food stores.)