Let's go vegan! We’ll prepare a rice dish pairing it with some readily available vegetables like egg plants, carrot and tomato. To spice it up, we’ll add some raw mango slices to bring out the tangy flavour and make it feel like a party in the palate.
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1 tspn chopped garlic
1 sliced onion
1 tspn ground pilau mix
500g basmati rice
1 Lt. water
Salt to taste
1 tbsp oil
In a pan, add in oil, sauté the garlic and onion until golden brown, add in the ground pilau, mix well, add rice, continue to mix well until flavour coats and the rice is slightly fried for about one minute. Add water and salt, bring to a boil until cooked, reduce heat and cover to steam until water has evaporated and rice is fluffy.
Sautéed vegetables in yoghurt and tomato sauce
1 tomato roughly cut
1/2 sweet pepper roughly cut
1/2 ginger sliced
1 sliced garlic
1/2 cup plain yoghurt
1 lime juice
140g tomato paste
3 eggplants sliced
2 carrots cut into strips
1 raw mango cut into strips
Salt to taste
In a blender put the tomato, green pepper, ginger and yoghurt, blend into a smooth paste.
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In a hot pan over medium heat, put in a tablespoon of oil, fry garlic until golden brown, pour in the blended mixture, stir well and add in tomato paste and salt and cook until thick, add in the lime juice.
In a separate non-stick pan, sauté the eggplants until golden brown, add in the mango and carrot strips, cook for five minutes, then pour in the cooked sauce and let it cook until sauce coats the veggies.
For presentation, layer the eggplants, rice and vegetable mix rectangular bowl then turn the bowl to get your cylindrical shape on the plate serve the veggie on top and on the side if you wish.
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