Kitchari with Coconut Milk
Make this coconut milk kitchari which is creamy and delicious. It's light, flavorful, and comforting for lunch or dinner - with lentils, vegetables, and creamy sauce.
Servings: 8
Calories: 297kcal
Ingredients
- 2 tablespoons coconut oil
- 1 tablespoon coriander seeds
- 1 teaspoon black mustard seeds
- 2 teaspoons cumin seeds
- 1 tablespoons freshly grated ginger root
- 1 teaspoon turmeric
- 1 cup split mung dal soaked and rinsed
- 1 cup basmati rice
- 6 cups Vegetable Stock
- 1/2 cup coconut milk full fat
- 4 cups vegetables of your choice I used butternut squash, tomatoes, and peas
- Sea Salt and Black Pepper
- Fresh chopped cilantro for garnish optional
Instructions
- In a large pot, turn heat to low and melt coconut oil. Add the coriander seeds, black mustard seeds, and cumin seeds and gently sauté until the seeds begin to pop and release their flavors - about 5 minutes.
- Add the fresh ginger root and turmeric and stir, cook for 1 additional minute.
- Add the rest of the ingredients to the pot and stir to combine. Cover and simmer on low for 45 minutes, taking care to stir occasionally so the rice doesn’t stick to the bottom and the kitchari becomes thick.
- Serve warm and garnish with fresh cilantro, if using.
Nutrition
Calories: 297kcal | Carbohydrates: 47g | Protein: 12g | Fat: 8g | Saturated Fat: 6g | Sodium: 63mg | Potassium: 277mg | Fiber: 7g | Sugar: 1g | Vitamin A: 4677IU | Vitamin C: 10mg | Calcium: 58mg | Iron: 3mg