I love anything that looks and tastes like a stew, and in essence, that’s what Kitchari is; an Indian version of a stew. Super hearty, totally interchangeable depending on vegetables available, spices you prefer and herbs you’d rather, but I think my favourite part of this meal, and most stews, is that it’s all cooked in one pot. With almost no attention needed during the cooking process, this will probably head to the top of your Winter favourites list, as much for user friendliness, as for being a particularly delicious thing to eat. If you need any extra tips, don’t forget to check out the accompanying Youtube episode.
Serves 4


2 tsp cumin seeds
2 tsp coriander seeds
1 tsp poppyseed
3-4 cloves
3-4 cardamon pods
1 cup medium grain brown rice
1/2 cup black lentils (Beluga lentils)
3 tbsp coconut oil
1 large brown onion, chopped
1 clove garlic, chopped
2cm knob of fresh ginger root, peeled
2cm knob of fresh turmeric root, peeled
handful fresh coriander leaves
1 can crushed tomatoes
3 cups water
2 cups cauliflower, chopped into 3-4cm pieces
salt and pepper
coconut yoghurt (optional)
hempseeds (optional)


In a frying pan, dry roast the spices until fragrant and popping in the pan. Remove from heat and place into a food processor with onion, garlic, coconut oil, ginger and turmeric root. Blitz until you have a smooth paste.

Add paste to medium saucepan with a little extra oil and fry for 3-5 minutes until the onion is cooked and the paste is very fragrant.

Add uncooked rice and lentils, and stir to coat in the paste before pouring in the tinned tomatoes and water. Bring to the boil, then reduce to medium heat and place the lid on the saucepan to cook for 35-40 minutes.

In the final 10 minutes of cooking, add the cauliflower and replace the lid on the saucepan to allow the vegetables to steam through with the rice.

Check to be sure the rice and lentils are cooked and add extra water if required for further cooking time. Season to taste and serve with coconut yoghurt, fresh coriander and hempseeds.