Ethiopian Berbere Curry

Vegan

Prep: 10 mins Cooks: 35 mins

Ingredients (Serves 4)

Metric

Imperial

250 g 8.8 oz red riceCamargue rice, soaked in water for at least 20 minutes, then drained
2 tbsp 2 tbsp coconut oil
3 tsp 3 tsp berberespice blend
100 g 3.5 oz baby tomatoeshalved
100 g 3.5 oz green field peasfresh or thawed
200 g 7.1 oz mangetout
150 g 5.3 oz broccoli3cm cubed
350 ml 11.8 fl oz vegetable stock
1 tbsp 1 tbsp peanut buttersmooth or crunchy
25 g 0.9 oz corianderfinely diced
2 2 red onionfinely sliced (into half moon shape)
1 1 chopped tomatoes (can)
1 1 coconut milk (can)

Lunch Dinner

This delicious curry is inspired by Ethiopian cuisine and uses a spice blend called berbere. I would describe it as a spicy masala – it has a fantastic heat to it. It tastes phenomenal with the mangetout and greens, but you could use any vegetables you have to hand. I learnt the trick of adding nut butter to rice from a young Zimbabwean chef who told me it was a staple in their cuisine. It adds protein to the wholegrain rice and tastes wonderful with this curry. TIP + You can find berbere spice blend in most supermarkets, but Jamaican Jerk can work well as a substitute. Photo Credit: Faith Maison Recipe taken from: The Doctor’s Kitchen, Eat to Beat Illness

Prep: 10 mins Cooks: 35 mins

Ingredients (Serves 4)

Metric

Imperial

250 g 8.8 oz red riceCamargue rice, soaked in water for at least 20 minutes, then drained
2 tbsp 2 tbsp coconut oil
3 tsp 3 tsp berberespice blend
100 g 3.5 oz baby tomatoeshalved
100 g 3.5 oz green field peasfresh or thawed
200 g 7.1 oz mangetout
150 g 5.3 oz broccoli3cm cubed
350 ml 11.8 fl oz vegetable stock
1 tbsp 1 tbsp peanut buttersmooth or crunchy
25 g 0.9 oz corianderfinely diced
2 2 red onionfinely sliced (into half moon shape)
1 1 chopped tomatoes (can)
1 1 coconut milk (can)

Melt the oil in a large saucepan over a medium heat, then add the onions with the spice blend and cook for 2 minutes, stirring. Add the baby tomatoes and cook for a further minute. Toss in the peas, mangetout and broccoli florets, stirring to coat them in the spices, then add the chopped tomatoes and coconut milk. Bring to a simmer and cook for 10 minutes while you cook the rice.

Tip the rice into a dry saucepan over a medium heat. Cook the grains for 1–2 minutes until they are dry and smell toasted, then add the vegetable stock and peanut butter, stir, cover and simmer for 15 minutes until the rice has absorbed the water and the grains are cooked.

Fold most of the coriander into the curry and scatter the rest on top of the rice as a garnish, then serve.