Last week I went into our local book shop to buy a novel for my holiday and of course I walked out with a cook book. It happens every time. I love looking through cookbooks even though I rarely follow a recipe I still find them incredibly useful for inspiration.

For example I have been making Kidgeree (an Indian rice and lentil) the same way for years then last week after I purchased Saffron Soul by Mira Manek, I was inspired to make a kidgeree entirely different to my original recipe. Guess what?  I love this new recipe more than the one I have been making for years. I didn’t really follow the recipe and I decided to make the coriander chutney in the book but I used macadamia nuts instead of peanuts, didn’t have anything near the quantity of coriander that the recipe suggested and I used dates instead of honey and added lime because in my not so humble opinion a chutney is not chutney without lime.  The result looked anything but a chutney but was sensational mixed through the kidgeree.

You have to try this recipe as it is nurturing to the max and so delicious. Please also share with at least 3 others as it is a meal packed with protein, iron, calcium and magnesium. Yum yum curry yum.  

By the way I will review the book Safron Soul next blog post cause it is a goodie.

Kidgeree and macadamia chutney

This makes a lot so you can freeze it or cook it for lots of guests and you can roll the left overs up into balls, roll them in rice crumbs then pop them in the oven and serve with a curry for the next day.

½ cups macadamia
1 bunch coriander well washed
pinches of salt
1 chilli
6 tbsp water
6 dates
juice of 1 small lemon

Place everything in the blender and whizz until smooth.


2 cups basmati rice
2 cups red split lentils
1 heaped tsp turmeric
1 heaped tsp salt  plus more
3 onions cut in half then sliced
1 head broccoli cut in small florets
3 big leaves silverbeet
1 red capsicum
1 tomato
2 tsp cumin seeds
2 tsp ground coriander
½ tsp grated hing
2 tsp grated fresh ginger
1 chilli finely chopped
juice of ½ to 1 small lime (to taste )

Rinse the rice and lentils well then place in a saucepan with 8 cups boiling filtered water adding the turmeric and salt. Bring to the boil then let simmer for 15 to 20 minutes or until both the rice and lentils are soft. Meanwhile place the onion, hing, ginger, coriander, cumin and red capsicum with ½ tsp salt in a wok with a big splash of good oil and cook for 5 minutes. Add the broccoli and tomato and cook for 5 minutes then add the spinach and cook for 10 minutes. Mix in veggies with the lentils and rice and squeeze in the lime juice. Check for salt to taste and serve with the chutney.

Only 2 places left!

A big part of the foundation course I teach is to learn how to adapt recipes to suit what you may have in the fridge or pantry or what produce is currently in season. Come and learn how to cook vegan food from someone who is vegan. Two places left in the August 3rd course and 4th in the September 28th course. Would love to have you.

Categories:Mains Breakfasts

Tags:Chutney Macadamia

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