You'll Need: A large Pot and one Saucepan
Time: 1 hour
Serves: 4 portions (or 2 very generous ones!)
2 cups brown rice (uncooked)
2 Sweet Potatoes
1 Tbsp Coconut Oil
1 Large onion
2 cloves garlic
1 Tbsp Cumin
1/2 Tbsp Cinnamon
500g Brown Mushrooms
4 pitted Dates
1 can Organic Chick-peas, cooked and drained
1 can Organic chopped Tomatoes
3 Organic Vegetable Stock cubes
Optional - Bread for serving
1) Crank your favourite cooking music to sing along to (or your favourite pod-cast). You can cook in silnece. That's allowed. Or you can be even dorkier and learn lines while cooking. Who the hell would do that? *Me
2) Dice your onion and garlic, but keep them seperate.
3) Put Coconut Oil in your large pan on a medium heat. Once melted - add your onion and cook until slightly browned.
4) Add cumin, cinnamon and some Coriander. Cook these together for a minute or two. Then add your diced garlic. Stir and cook for another few minutes.
5) While these are cooking, chop your sweet potato into small chunks (leaving skin on) and slice your mushrooms. Also put your kettle on to boil for your veggie stock.
6) Add both into the pot and stir to ensure they all get a nice coating of spices and flavour. Once kettle is boiled - add boiling water (1 pint) to your stock cubes and stir.
7) Put 2 cups of brown rice into a large saucepan with 4 cups of cold water and 1 veggie stock cup. Put on high heat with a lid on. Once this is boiling, give a quick stir (for the stock cube) lower the heat right down and let simmer for approximately 20 - 25 minutes. Check your rice after 20. I like mine a little chewy, but to leave it for longer it can be as simple as leaving aside on no heat, but with the lid on. Your rice will continue to cook.
8) Add tinned tomatoes, dates and vegetable stock to your large pot. Combine all ingredients.
9) Add Coriander, parsley, salt and pepper. Leave to simmer until sweet potato is soft and cooked through.
10) After your mixture has been simmering at least 15 minutes, check the flavours and add more herbs/seasoning as desired.
11) Serve with brown rice, your hot-pot a sprinkling of Coriander and some optional greens on the side.
12) ENJOY and DEVOUR