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Categories:
artichokes rice chickpeas garlic celery handful parsley cauliflower lemon juice coconut curry powder turmeric sweet paprika ground mustard black pepper water
Viewed: 50 - Published at: 2 years agoIngredients
- 2 artichokes
- 1/2 cup rice
- 1/2 cup chickpeas
- 2 garlic cloves
- 4 tablespoons celery
- 1 handful parsley
- 100 grams cauliflower
- 1/2 teaspoon lemon juice
- 30 grams creamed coconut
- 2 teaspoons curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon ground mustard
- 1/4 teaspoon black pepper
- 10 1/2 cups water
Method
- 1. Prepare the artichokes in this way: remove the outer leaves till you get to inner leaves that are partly green and partly yellow. Cut the green part off
- 2. Remove any leaves from the stalk and cut the stalk 2 inches from the base of the artichoke
- 3. Now you have the heart. Cut it in fours and with a knife remove the hairy choke from every section .
- 4. Put all the ingredients in a pan and cook for 15 minutes on a medium flame.
- 5. Once the water boils simmer for 5 - 10 minutes. You might need to add more water. To know it's done check the rice for tenderness
