Purple Potato Kitchari

This is a play on kitchari – using chick peas and forbidden rice instead of moong dhal and basmati. The Thai flavors of lemongrass and ginger blend great with the garam masala. The purple potatoes add a beautiful color.

Print the recipe here.

INGREDIENTS

• 1 cup forbidden rice (rinsed two or three times)

• 1¾ cup water

• 1 teaspoon coconut oil (or ghee)

• ½ teaspoon salt

• 1 large sweet potato, peeled and chopped into small cubes (I like purple, but any will work)

• 1 tablespoon garam masala 1½ tablespoon coconut oil (or ghee)

• 1 shallot medium diced

• 1 tablespoon coconut oil (or ghee)

• 1 can of coconut milk

• 2 cups cooked chickpeas (or 1 15oz can, rinsed & drained)

• 1 tablespoon finely chopped fresh ginger

• 1 tablespoon finely chopped fresh lemongrass

DIRECTIONS

• In small stock pot bring 1¾c water to a boil. Add rice, oil and salt, return to boil, stir with fork, lower to simmer, cover and cook for 35 minutes. When done remove from heat, fluff with fork, and rest for 5 minutes.

• While rice is cooking, heat oven to 350, and have chopped potato in medium mixing bowl.

• Heat 1½T oil in small pan, add garam masala, stir to open the flavors.

• Pour hot spiced oil mixture over potato and stir to coat evenly.

• Spread in single layer on sheet pan, bake in oven about 20 minutes (softened but still slightly firm, they will cook again so better to be a little undercooked than mushy)

• Heat 1T oil in large sauté pan over medium heat and cook shallot until translucent.

• Add coconut milk, chickpeas, ginger and lemongrass – heat to a low simmer.

• Stir in potatoes, continue simmering allowing flavors (and color) to develop.

• Serve potato mixture and rice side by side in a bowl. Grab spoon and dive in.