Our Recipes

Directions

1. Rinse brown rice with cold water and place in a saucepan on the stove. Add 2 cups of water and bring to the boil. Reduce heat and simmer covered for 25 minutes. Continue with the remaining steps of the recipe. After 25 minutes, remove the saucepan from heat and stand covered for 5 minutes.
2. Wash the split yellow peas and put them in a large pan with 4 cups of water (or home-made vegetable stock). Bring to a boil, remove any froth that rises, continue to boil for 5 minutes then lower to a simmer.
3. Add the finely chopped onion, grated sweet potato and spices.
4. Simmer for 25-35 minutes until the potato and split peas are soft. Add more water gradually if the mixture starts to dry out.
5. Serve curry with brown rice and optional sides such as wholemeal roti, other vegetable curries, a squeeze of lemon, and fresh coriander.