2-3
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
20 minutes
2-3
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.
30 minutes
