Recipe PDF

Serves 4 to 6 / Vegetarian / Lactose

Chickpea Vegetable Pesamah Ingredients from HFM

1 Onion, chopped

1 jar Sakinah’s Pesamah paste

3 Carrots, peeled and sliced

400g Green Beans, cut in half, stalk removed

1 jar of BoldBean Chickpeas, drained and rinsed

1 Hispi Cabbage, finely shredded

400ml Coconut Milk

1 Lime, juiced

20g Fresh Coriander, chopped

Chickpea Vegetable Pesamah Store Cupboard/Freezer Ingredients (not included)

2 tbsp of Coconut Oil or Vegetable Oil

Water as needed

Yellow Rice Ingredients from HFM

75g Butter

525g Basmati Rice

75g Raisins

1 tsp Caster Sugar

1 tsp Ground Turmeric

1 Cinnamon Quill, halved

8 Cardamom Pods, crushed

Yellow Rice Store Cupboard Ingredients (not included)

Salt and Pepper to taste

Method

1. Heat the oil in a saucepan and gently fry the onion until soften.

2. Add the Pesamah paste, carrots and some water (enough to cover the carrots). Bring it to boil then simmer.

3. Add the coconut milk, green beans, chickpeas and shredded cabbage. Continue to simmer until all the vegetables are tender.

4. Meanwhile, put the butter, rice, raisins, sugar and spices in a large pan with 825ml water and 0.5 tsp salt and bring to the boil.

5. When the butter has melted, stir, cover and cook for 10 mins.

6. Take the Yellow Rice off the heat and leave undisturbed for 5 mins.

7. Take the Pesamah pan off the heat and pour the lime juice over the curry.

8. Top with chopped fresh coriander

9. Fluff up the Yellow Rice and serve with the curry.

10. Enjoy!