ingredients

Tap an ingredient to tick it off as you go.

Turmeric Rice

• ✓1/2 small brown onion, diced
• ✓3 whole all spice balls
• ✓3 whole cloves
• ✓1 tsp. Turmeric Powder
• ✓1 1/2 cups of basmati rice
• ✓3 cups vegetable stock
• ✓1 Tbsp. olive oil

Roasted Pumpkin

• ✓600g raw peeled pumpkin, chopped
• ✓2 Tbsp. olive oil
• ✓1 Tsp. curry powder
• ✓1/2 tsp. dried rosemary
• ✓1/2 tsp paprika
• ✓Salt & cracked pepper

Bean Mix

• ✓400g canned chickpeas, drained
• ✓200g black beans
• ✓400g kidney beans
• ✓1/2 tsp garlic powder (or 1 fresh garlic clove, crushed)
• ✓1/2 tsp Cayenne pepper
• ✓Salt & Pepper
• ✓1/2 tsp olive oil

method

Tap a number when you've finished that step.

Turmeric Rice

1. 1

   Preheat a deep pot over medium/high heat. Once hot, add olive oil to the pan and let heat for 1 minute.

2. 2

   Wash basmati rice thoroughly until water runs clear.

3. 3

   Into the pot, add cloves, all spice and onion to the pan and cook until onions are translucent.

4. 4

   Add the basmati rice to the pan and mix thoroughly for 1 minute.

5. 5

   Add the vegetable stock and turmeric to the pot and mix.

6. 6

   Add a lid to the pot and wait until stock begins to boil. Once boiling, turn to a low heat and set a timer for 12 minutes. Once the timer goes off, take off the heat and use a fork to separate the rice.

Roasted Pumpkin

1. 1

   Preheat oven to 180°C fan-forced.

2. 2

   Chop pumpkin into small bite sized pieces.

3. 3

   Place pumpkin onto a lined baking tray, and pour over olive oil.

4. 4

   Sprinkle all the dried spices and mix thoroughly, to ensure each piece is coated well.

5. 5

   Place into the oven for 35 minutes or until soft and lightly golden.

Bean Mix

1. 1

   Drain all beans from can.

2. 2

   On a large frying pan, heat olive oil and add chickpeas, black beans and kidney beans.

3. 3

   Cook for 3-4 minutes or until they're beginning to warm.

4. 4

   Add cayenne pepper, garlic, sprinkle of salt and pepper and stir.