All In One Bowl Whip up a quick week­day din­ner

They’re quick, easy and on-trend. Th­ese easy, yummy meals will hit the spot ev­ery time

Women's Weekly (Malaysia) - - Contents -

NOUR­ISH BOWLS Prep 20 mins | Cook 20 mins | Serves 4

1 tbsp co­conut oil 2 cups grated butternut pump­kin (250g) 1 onion, chopped 2 tsps grated gin­ger 3 tsps garam masala 1 tsp ground turmeric 400g can diced to­ma­toes 400g can chick­peas, rinsed, drained ½ cup wa­ter 250g packet mi­crowave brown and

wild rice, cooked 125g haloumi, sliced 1 tbsp ex­tra vir­gin olive oil 2 tsps ap­ple cider vine­gar Toasted sun­ower seeds, le­mon wedges,

to serve

SALAD

100g packet baby spinach 1 av­o­cado, seeded, quar­tered 1 mango, peeled, thinly sliced 1 red cap­sicum, seeded, thinly sliced 1 cup al­falfa sprouts 1. In a saucepan, heat half oil on high. Saute pump­kin, onion and gin­ger 4 to 5 mins un­til soft­ened. Stir in spices and cook 1 min. 2. Add tomato, chick­peas and wa­ter and bring to sim­mer. Re­duce heat to low and cook 8 to 10 mins un­til thick­ened. Sea­son to taste. 3. In a medium fry­ing pan, heat re­main­ing oil on high. Cook haloumi slices, 1 min each side, un­til golden brown. Di­vide be­tween four serv­ing bowls with rice.

4. SALAD Ar­range all salad in­gre­di­ents among bowls with dhal and rice, sep­a­rat­ing into sec­tions. 5. Top each bowl with haloumi. Driz­zle with olive oil and vine­gar and sprin­kle with sunfl„ower seeds. Ac­com­pany with le­mon wedges.

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