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Kejadara with cucumber and mint salad

Golden, fragrant rice and lentils with sweet caramelised onions.
Warm spices meet tofu for a cozy, hearty bite.
Cool cucumber and mint salad cuts through every mouthful.

dinner ⏱ 70 min 510 kcal / portion 82.0 g carbs / portion (estimated) vegan 🔗 Original source

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Kejadara with cucumber and mint salad
v4 · rb0e705f985 20260727Z1751 700 g onion 1 piece cinnamon stick 130 ml olive oil sea salt to taste ⏱ 35 min caramelise sliced onions in oil with cinnamon stick and salt (1/4 tsp) 🍳 ⏱ 5 min heat spices and tomato paste then cook with garlic and remainder of oil 🍳 ⏱ 5 min add tofu with salt and black pepper, cook to heat through 🌀 mix cucumber salad: dissolve vinegar, sugar, and salt then stir in cucumber and mint 🍳 ⏱ 5 min stir in rice and lentils, cover and cook until warmed through 🌀 mix in reserved caramelised onions 🍽 serve rice with cucumber and mint salad alongside Kejadara 🎉 3 pieces garlic clove 1 tbsp tomato paste 3 tsp madras curry powder 1 tsp ground turmeric 280 g tofu black pepper to taste 250 g basmati rice 250 g lentil 3 tbsp apple cider vinegar 1 tsp brown sugar 200 g cucumber 10 g mint garlic clove, tomato paste, madras curry powder, ground turmeric tofu, black pepper basmati rice, lentil sea salt apple cider vinegar, brown sugar, cucumber, mint
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Preparation steps

  1. caramelise sliced onions in oil for 35 min with cinnamon stick and salt (1/4 tsp)
  2. heat spices and tomato paste 5 min then cook with garlic and remainder of oil
  3. add tofu with salt and black pepper, cook 5 min to heat through
  4. mix cucumber salad: dissolve vinegar, sugar, and salt then stir in cucumber and mint
  5. stir in rice and lentils, cover and cook 5 min until warmed through
  6. mix in reserved caramelised onions
  7. serve rice with cucumber and mint salad alongside

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