CARIBBEAN STYLE COCONUT KITCHARI

4-5 servings, 30 minutes

INGREDIENTS

2 tbsp ghee
2 tbsp fresh thyme, chopped
1 cup grated carrot
1/4 cup green onion, chopped
1/2 cup red lentils, rinsed
1 cup basmati rice, rinsed
1/4 cup shredded coconut (optional but gives a nice texture)
1/4 tsp turmeric powder
1/4 tsp saffron threads
3-4 cups veggie broth or water (add more to achieve a porridge-like consistency)
1 medium carrot, peeled and diced
1 1/2 cups coconut milk
Salt and pepper to taste
1 cup of kale, chopped, stems removed (optional, but it is great to have a green, either mixed into the kitchari or steamed on the side)
Fresh lime juice for serving

DIRECTIONS

Heat the ghee over medium heat in a large pot. Add the thyme, green onions, and grated carrots. Sauté for 2-3 mins or until aromatic.
Add the shredded coconut, rinsed rice, and red lentils. Sauté for 2-3 more minutes.
Add the water/ veggie broth and turmeric. Add the saffron threads by pinching them/ breaking them between your fingers to break them up a bit before dropping them in.
Bring to a boil, reduce to a simmer, and simmer for 25-30 mins or until cooked.
While that is cooking, make the coconut milk/ carrot puree: add the peeled and chopped carrot, coconut milk, and salt and pepper to a blender. Blend until smooth.
Add the coconut/ carrot mixture and chopped kale within the last 10 minutes of cooking.
Adjust salt and pepper at the end of cooking. Top with fresh lime juice and cilantro for serving. Enjoy!

Notes

Option to omit the green onions or substitute chopped celery if wanting to be sattvic, but they do add nice flavor and uplifting energy, especially in the spring time.
Kaphas can do well with this dish even though it does include a good amount of coconut milk, as the other ingredients are well balanced. If kapha, definitely include the steamed kale, either on the side or mixed into the kitchari while cooking.

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