Ingredients:
1 cup of green lentils
1 tbsp. of Curry Powder
1 beetroot (grated)
1 carrot (grated)
1 tsp of black cumin seeds
1 cup of Bulgur
2 cups of cauliflower
1 tsp of ground cloves
1 tsp of red chili flakes
2 tbsp. of Himalayan vegetable seasoning (any preferred seasonings)
3 garlic cloves
5 cups of water
1 onion
2 tbsp. of olive oil
½ avocado
Preparation and method:
Veggie Bulgur – wash, peel and grate carrot and beetroot. Warm up a small pot on stovetop (medium heat), then add 1 tbsp. of oil, grated carrot and beetroot, seasoning, chili flakes, chopped garlic and onion, and ground cloves. Mix and stir for 1 – 2 minutes. Add bulgur and 2 cups of water. Cover and bring to boil until water evaporates. Reduce heat to low and cover until cook.
Lentils – Warm up a small pot on stovetop (medium heat), then add 1 tbsp. of oil, curry, wash lentils and add to pot. Mix all ingredients and add seasoning, taste and adjust seasoning. Add salt if needed. Add 3 cups of water, cover and bring to boil for 20 – 30 minutes. Reduce heat to low, and taste to make sure you are satisfied.
Steamed Cauliflower – rinse cauliflower under cold running water and chop. Warm up a small pot on stovetop (medium heat), then add a drop of olive oil, 1/3 cup of water, cauliflower, cover for 15 minutes.
Serve warm with avocado and black cumin seed
Preparation and method: 20 – 40 minutes | Serving: 1 – 2
