This week's make it a meal comes from Aisha Joshi with the Paro team!
Kitchari with Coconut Milk
Kitchari gets even cozier with tender fall squash, and coconut milk complements the blend of clove and cardamom. Plus, raisins and almonds from Ziba foods adds a new layer of texture and a touch of sweetness.
20 minutes 2-3 servings
1 Packet of Kitchari
1/4th a cup of chopped Ziba Foods Almonds
2 tbsp of Ziba Kishmish raisins
½ cup of coconut milk
1 cup of torn kale leaves
2 cups of chopped fall squash (acorn, honey nut, kabocha)
2 tbsp of olive oil, divided
Preheat oven to 400 degrees. Toss fall squash with 1 tbsp of olive oil. Roast for 20 minutes or until tender.
Heat 1 tbsp of olive oil over medium heat. Add chopped almonds and toast until golden but not burnt, about 3 minutes. Remove almonds and add raisins. Caramelize until they are golden—this will happen quickly, about 1 minute.
Bring 3 cups of water to a boil in a small pot and add kitchari. Simmer for 20 minutes
Add coconut milk and roasted squash. Stir until coconut milk is reduced. Add half of reserved raisins and almonds. Add kale and stir to wilt kale.
Serve into bowls and garnish with remaining nuts and raisins.