2000 search area

Ingredients

• 1 cup mixed seasonal vegetables from the box (about 300 g), cut into bite-size pieces
• 120 g red lentils, rinsed
• 400 ml CocoSoul Organic Coconut Milk
• 250 ml water
• 150 g basmati rice, rinsed
• 1 small onion, finely diced
• 1 tomato, diced
• 1 tbsp neutral oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp chilli powder or flakes, optional
• 1 tsp grated ginger
• 1 tsp salt, plus more to taste
• 1 tbsp lemon juice
• Fresh coriander, if supplied in the box, to serve

Method

1. Cook the rice in plenty of salted water until tender, 12-15 minutes; drain and cover.
2. Heat oil in a saucepan over medium heat. Cook onion for 5 minutes until soft. Add ginger, cumin, coriander, turmeric and chilli; stir for 30 seconds.
3. Add tomato, lentils, water and coconut milk. Bring to a gentle simmer.
4. Stir in the vegetables and salt. Cover loosely and simmer for 18-22 minutes, stirring occasionally, until the lentils and vegetables are tender. Add a splash of water if it becomes too thick.
5. Stir through lemon juice, taste for salt and serve over rice with coriander.

Ingredients

• 500 g seasonal vegetables from the box, such as potato, pumpkin, carrot, capsicum or cauliflower, cut into 2 cm pieces
• 400 g tin chickpeas, drained and rinsed
• 1 1/2 tbsp neutral oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp Kashmiri chilli powder or mild paprika
• 1/2 tsp salt
• 2 tbsp Carwari Organic Tahini Black Unhulled
• 1 lemon, juiced
• 2-4 tbsp water
• 1/2 tsp maple syrup or sugar
• 1 small apple, pear or other firm fruit from the box, finely diced, optional
• Fresh mint or coriander, if available, chopped
• Pinch of ground cumin and chilli, to finish

Method

1. Heat the oven to 220°C. Toss vegetables and chickpeas with oil, cumin, coriander, chilli and salt on a lined tray.
2. Roast for 25-30 minutes, turning once, until browned and tender.
3. Whisk tahini, lemon juice, maple syrup and 2 tbsp water until smooth. Add more water, a teaspoon at a time, to make a pourable dressing; season to taste.
4. Pile the hot vegetables and chickpeas into bowls. Scatter over diced fruit and herbs, drizzle with the black tahini dressing, and finish with a pinch of cumin and chilli.

Ingredients

• 75 g basmati rice, rinsed
• 250 ml CocoSoul Organic Coconut Milk
• 350 ml water
• 2 tbsp sugar, or to taste
• 3 green cardamom pods, lightly crushed, or 1/4 tsp ground cardamom
• Pinch of salt
• 1 cup ripe seasonal fruit from the box, diced or sliced
• 1 tsp lemon juice
• 1 tbsp toasted unsweetened coconut or pistachios, optional; use only a clearly gluten-free product

Method

1. Combine rice, water, coconut milk, cardamom and salt in a small saucepan. Bring just to a simmer.
2. Cook gently, stirring regularly, for 25-30 minutes until the rice is very tender and the mixture is creamy. Loosen with a little water if needed.
3. Stir in sugar and cook for 2 minutes. Remove cardamom pods if used.
4. Toss the fruit with lemon juice. Spoon the warm kheer into bowls and top with fruit and optional toasted coconut or pistachios.