Ingredients:

2 squash, thinly sliced

2 carrots, diced

2 eggplants, salted, rinsed and sliced

1 green capsicum, diced

2 cups mushrooms, diced

2 cups of beans, sliced

300 gr tofu, sliced

1 inch piece ginger, chopped finely

1 cup brown rice

2 cups water

1 tsp cardamon

1 tsp coriander

1 tsp cumin

1 tsp peri peri

 

Method:

Boil water and cook rice

In a wok, combine vegetables and ginger

Add spices and rice milk

Cover and cook on medium heat for 15 minutes

Add tofu and rice, combine well

 

Serves 4-6 people

 

Recipe and photo © Leigh-Chantelle 2006