MALCOLM’S WONDERBAG VEGGIE BRYANI
60 ml (4 tablespoons) vegetable oil
1 dry red chilli
1 star anise
1 cinnamon stick
10 ml (2 teaspoons) mustard seeds
2 onions, peeled and chopped
30 ml (2 tablespoons) garlic and ginger paste
30 ml (2 tablespoons) mild curry powder
15 ml (1 tablespoon) turmeric
3 cups long grain rice, rinsed and drained
1 cup dried brown lentils, soaked overnight in plenty cold water
4 vegetable stock cubes
10 ml (2 teaspoons) salt
60 ml (4 tablespoons) tomato sauce or tomato paste
4 cups frozen mixed vegetables (corn, carrots, peas and green beans)
7 cups water
125 ml (half cup) chopped fresh dhunia (coriander) or flat leaf spinach
Heat oil in a large pot.
Add the dried chilli, star anise, cinnamon stick and mustard seeds.
Stir-fry until mustard seeds start popping.
Add the chopped onion and fry until light brown.
Add the garlic and ginger paste and stir-fry for 1 minute.
Add the curry powder and turmeric and fry another minute.
Add the strained rice, soaked and strained lentils, water, stock cubes, salt, mixed vegetables and tomato sauce (or paste).
Stir and bring to a rapid boil – the vegetables will float on top.
Put heat on medium and simmer for 10 minutes.
Put the lid on and immediately seal up in your Wonderbag.
Leave for 3 hours.
When done, stir through the chopped dhunia and serve.
Recipe and photos: Malcolm Wilson
