![Kitchari with Coconut Milk](http://fromparo.com/cdn/shop/articles/Untitled_design_9.png?v=1698272690&width=1100)
![](https://cdn.shopify.com/s/files/1/0595/1995/9206/files/Vector_6_8405c240-180e-41cb-8f2a-e9038ddcb16c.png?v=1671046361)
![](https://cdn.shopify.com/s/files/1/0595/1995/9206/files/Vector_11_e1ba25bc-c1d2-4557-be25-a157de278bb1.png?v=1671095259)
![](https://cdn.shopify.com/s/files/1/0595/1995/9206/files/Group_909.png?v=1671046681)
Ingredients
1 Packet of Kitchari
1/4th a cup of chopped Ziba Foods Almonds
2 tbsp of Ziba Kishmish raisins
½ cup of coconut milk
1 cup of torn kale leaves
2 cups of chopped fall squash (acorn, honey nut, kabocha)
2 tbsp of olive oil, divided
Recipe by Aisha Joshi
Kitchari with Coconut Milk
![](https://cdn.shopify.com/s/files/1/0595/1995/9206/files/Vector_7_f604e669-8145-4dd2-b252-f7d22276a5df.png?v=1671046681)
![](https://cdn.shopify.com/s/files/1/0595/1995/9206/files/Group_909.png?v=1671046681)
METHOD
-
1
Preheat oven to 400 degrees. Toss fall squash with 1 tbsp of olive oil. Roast for 20 minutes or until tender.
-
2
Heat 1 tbsp of olive oil over medium heat. Add chopped almonds and toast until golden but not burnt, about 3 minutes. Remove almonds and add raisins. Caramelize until they are golden—this will happen quickly, about 1 minute.
-
3
Bring 3 cups of water to a boil in a small pot and add kitchari. Simmer for 20 minutes
-
4
Add coconut milk and roasted squash. Stir until coconut milk is reduced. Add half of reserved raisins and almonds. Add kale and stir to wilt kale.
-
5
Serve into bowls and garnish with remaining nuts and raisins.
METHOD
-
1
Preheat oven to 400 degrees. Toss fall squash with 1 tbsp of olive oil. Roast for 20 minutes or until tender.
-
2
Heat 1 tbsp of olive oil over medium heat. Add chopped almonds and toast until golden but not burnt, about 3 minutes. Remove almonds and add raisins. Caramelize until they are golden—this will happen quickly, about 1 minute.
-
3
Bring 3 cups of water to a boil in a small pot and add kitchari. Simmer for 20 minutes
-
4
Add coconut milk and roasted squash. Stir until coconut milk is reduced. Add half of reserved raisins and almonds. Add kale and stir to wilt kale.
-
5
Serve into bowls and garnish with remaining nuts and raisins.