Carrot Poha

• 1 tablespoon vegan butter (or rapeseed oil)
• 1 ¹⁄₂ cup medium thick poha (flaked rice)
• ¹⁄₂ cup green beans (finely chopped, optional)
• ¹⁄₄ cup cashews

Flava Flave:

• 8-10 curry leaves
• ¹⁄₂ teaspoon grated fresh ginger
• 1 teaspoon cumin seeds
• ¹⁄₂ teaspoon fennel seeds
• 1 teaspoon CCF Powder (you can just use this on its own if you want instead of the other 3 spices above and just increase it to 1/2 tbsp)
• ¹⁄₄ teaspoon asafoetida
• 1 teaspoon salt
• ¹⁄₂ teaspoon turmeric
• 1 green chilli chopped (chopped finely or crushed, optional)
• 1 tablespoon fresh lemon juice
• handful of finely chopped fresh coriander

‍

1. Put the rice flakes into a bowl and cover with water for a a couple of minutes, till soft. Drain water completely using a strainer and rinse with water and set aside.
2. Heat your skillet/pan and pour in the oil, once heated, lower the flame and add in the cumin, mustard and fennel seeds. Sauté for a couple of minutes, once they pop add the asafoetida, curry leaves, chillies and cashews and saute.
3. Lower the flame and add in the chopped carrots, turmeric and salt. Cover the pan with a lid and let the carrots cook.
4. Once the carrots are soft, add the poha, give it a little mixey mix, turn off the heat and lastly sprinkle in the fresh fragrant coriander and a squeeze on the lemon
5. I recommend having this with the coriander & mint chutney!!
   
   NOW YOU GOTCHO SELF A FULL ON INDIAN DISH THAT WILL SATISFY ALL YOUR TASTEBUDS!!
6. ♡ Sprinkle with love, say a little prayer, and serve with gratitude