My Ethiopian Rice & Sweet Potatoes

Name: My Ethiopian Rice & Sweet Potatoes
Yield: Makes 2 portions
Cuisine: Ethiopian
Ingredients: olive oil, for frying; chopped nuts; toasted seeds; 1 teaspoons fenugreek seeds; 2 teaspoons cumin seeds; 2 teaspoons coriander seeds; 1 teaspoon allspice; 1 vegan stock cube; 1 large sweet potato, peeled and diced; 1 onion, sliced; seeds from 4 cardamom pods; 750 ml (25 fl oz/3 cups) boiling water; 1 tablespoon tomato purée (paste); 1 tablespoon tomato purée (paste); 160 g (5½ oz/¾ cup) basmati rice; coconut yoghurt and a sprig of mint, to serve; coconut yoghurt and a sprig of mint, to serve; salt and freshly cracked black pepper; salt and freshly cracked black pepper

Preparation info

Makes
2
portions

Difficulty
Easy

Appears in

7 Day Vegan Challenge: The easy guide to going vegan

By Bettina Campolucci Bordi

Published 2019

About

Don’t be afraid of the ingredients list on this bad boy version of Ethiopian rice. Once you have had this dish once, it will become a weekly staple. It’s extra good after a day when all the ingredients have settled.

Ingredients

olive oil, for frying
1 teaspoon allspice
2 teaspoons coriander seeds

Africa
Ethiopia
Side dish
Gluten-free
Vegan

Method

Heat a little olive oil in a large pan and gently fry the spices for a few minutes. Then add the onion and sweet potato and fry for another 5 minutes. Crumble in the stock cube, rice, tomato purée and boiling water and bring it all to a simmer. Season with salt and pepper to taste, cover with a lid a