Description
Don’t let this Easy Vegan Green Kitchari Detox Bowl fool you. It looks mild but it is full of warm spice deliciousness. This healing development goes back some 5,000 years. Bringing in a healing approach to strengthening the immune system, getting out the cobwebs and unblocking energy and toxins we store throughout the winter. It is a mixture of mung bean, basmati rice, garlic, sweet potato, spinach and a bunch of Indian spices. Everything used in this recipe you can find in any grocery store. Enjoy this one-pot gluten free Indian rice, mung bean stew.
Ingredients
Easy Vegan Green Kitchari Detox Bowl
- 1 cup Mung Beans, soaked over night and rinsed
- 1/2 cup White Basmati Rice, rinsed
- 2 Tbsp Coconut Oil or Olive Oil
- 1 tsp Mustard Seed
- 1 1/2 tsp Cumin Seed
- 1 1/2 tsp Ground Coriander
- 3 to 4 Bay Leaves
- 2 Tbsp Fresh Ginger, minced
- 3 to 4 cloves Fresh Garlic, minced or garlic pressed
- 1 1/2 tsp Turmeric
- 14 Whole Cloves
- 1 1/2 tsp Ground Cinnamon
- 1/4 tsp Black Pepper, add more as needed for your desired heat
- 5 cup Water or Vegetable Broth ( you can also use Vegetable Better Then Bouillon and add it to the water)
- 1 cup Sweet Potatoes, cubed
- 2 Lg handfuls of Fresh Spinach
- Salt to taste
Instructions
Easy Vegan Green Kitchari Detox Bowl
- Soak the mung beans over night. Rinse in a sieve under fresh cool water. Set aside.
- Rinse the white basmati rice 3 or more times under water. Set aside.
- Peal and cut the sweet potato into 1 inch cubes. Clean and mince or garlic press the garlic. Peal the ginger and mince. Set aside.
- Get out all of your spices and choice of oil to use.
- Heat a large skillet that has a well fitting lid. Heat it on medium heat add the oil of choice. Add the mustard seed, cumin seed, ground coriander, bay leaves, ground turmeric, minced ginger and garlic to the hot oil. Mix them all together in the oil for one minute. Add the whole cloves, ground cinnamon and black pepper. Toss around to cover in oil for about 30 seconds.
- Add the 5 cups of vegetable broth. Stir for spices to mingle.
- Add the mung beans, white basmati rice and sweet potatoes. Stir it all together, turn the heat to low. Put a lid on the skillet and cook for 30 minutes.
- When done test for how much salt you need. Add it and stir it in.
- Add the 2 handfuls of fresh spinach. Mix it in and put the lid on for it to wilt.
- When the spinach is wilted to your desire then your kitchari is ready to serve.
- Serve it with a vegan plan yogurt, chopped cilantro and a wedge of lemon or lime.
- Enjoy!
Notes
If you like more spice add an extra 1/2 of a tsp to the spices that are listed at 1 1/2 tsp. All except the mustard seeds and black pepper. Although you may want more black pepper.
