Ayurvedic Bowl

Serves 4
Time 1 hour


3 tbsp coconut oil
1 tbsp fresh ginger, grated
2 tsp ground cumin
1 tsp ground coriander
1 tsp fennel seeds
1 tsp ground fenugreek
1 tsp turmeric powder
1 cup dried red lentils, rinsed
½ cup brown rice
Salt and pepper
1.25L vegetable stock
1 cup water
1 head broccoli, chopped
1 zucchini, diced
1 cup baby spinach


Turmeric Tortilla Chips:
3 wholemeal tortillas
1 tbsp coconut oil
2 tsp turmeric powder
Salt and pepper


To Serve:
Coconut yoghurt
Coriander leaves


Preheat oven to 180°C.

Brush the tortillas with coconut oil and sprinkle with turmeric, salt and pepper. Cut into triangles and place on a baking tray then bake in the oven for 10-15 minutes until crispy.

In a large pan (with a lid) heat coconut oil over medium heat and add ginger, cumin, coriander, fennel seeds, fenugreek and turmeric. Stir and cook off for a minute. Add the lentils and rice and stir to coat in the oil and spices. Season with salt and pepper and add vegetable stock and water.

Bring to a boil, then cover with a lid and lower to a simmer for 35-45 minutes or most of the liquid has been absorbed.

Stir in the zucchini and broccoli. Cover and cook for another 5 minutes. Stir in spinach and remove from the heat.

Divide into four bowls and top with a little yoghurt and some coriander. Serve with the turmeric chips.