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  • Catherine Myburgh

Kitchari Nourish Bowl

A healthy, warming and wholesome winter wonder bowl. High in fibre, protein, healthy fats and bursting with fragrant flavour.

RECIPE | Serves: 2-3 | Cook time: 20 minutes


  • ¼ cup split red lentils

  • ¼ cup jasmine rice

  • 200 ml canned coconut milk

  • ½ cup water

  • 1 tbsp. grated ginger

  • 1 tbsp. curry powder

  • 1 tsp. miso paste

  • 1 tsp. olive oil (optional)

  • ½ lemon (juice)

  • 1 tsp. honey

  • 2-3 sprigs of spring onion

  • 125 g mushrooms

  • 125 g cherry tomatoes

  • 1 red bell pepper


  1. Start by prepping the veg and washing the rice and lentils.

  2. Sauté the mushrooms, bell pepper, chopped spring onion (only the white part of the stem at this stage) and ginger on a medium-high heat. Once the mushrooms and bell pepper have started to caramelise add in the tomatoes and curry powder.

  3. Add a dash of water to deglaze the pot, allowing the spices to evenly coat the vegetables.

  4. Add the red split lentils, rice, coconut milk and water. Bring to a boil and allow to simmer for approximately 20 minutes or until cooked.

  5. Squeeze in the juice of half a lemon, add a teaspoon of honey for additional sweetness as well as salt and pepper to taste.

  6. Stir in the remaining green spring onion (saving some for garnish).

  7. Serve with sides of choice and enjoy.

I have chosen to serve mine with wild rocket, avocado, a boiled egg, hemp seeds, chilli flakes and a good drizzle of tahini, but of course the options are endless!

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