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Pumpkin Kitchari

5 from 1 vote
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Servings: 2 adults, 2 kids
Ingredients Method

Ingredients
  

  • 1/2 cup basmati rice
  • 1/2 cup red lentils
  • 1 finely diced onion red or brown
  • 1 knob fresh ginger
  • 2 cups bone broth
  • 200 ml coconut cream
  • 3 cups diced pumpkin I used a Kent pumpkin
  • 1/2 cup chopped tomatoes tinned or fresh
  • juice of half a lemon
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1 tbsp olive oil or ghee for frying
  • fresh coriander to serve optional
  • dollop of natural or Greek yogurt to serve

Method
 

  1. Heat olive oil or ghee on over a medium heat, and add onion & ginger, frying gently until translucent
  2. Add your spices and fry gently until fragrant
  3. Rinse & drain your rice & lentils, and add to the pot along with the chopped pumpkin and tomotoes
  4. Add coconut milk and bone broth and bring to a boil
  5. Simmer for 30 minutes until the pumpkin is tender, stirring regularly
  6. Squeeze in juice of 1/2 a lemon, and season with salt and pepper to taste
  7. Serve with a dollop of natural yogurt and fresh coriander (optional)