Manipuri-style vegetable kangshoi with rice

Ingredients

For 3 portions. Tick items as you go — nothing is changed for anyone else.

• 150 g pumpkin (kaddu), cubed
• 150 g potato, cubed
• 100 g green beans, chopped
• 100 g mustard leaves (sarson) or spinach (palak), washed and chopped
• 1 onion onion, sliced
• 2 cloves garlic, sliced
• 1 tsp ginger, sliced
• 1 tsp dried fish flakes (ngari) or extra salt, optional, use only well-cooked and from a trusted source
• 1 tbsp vegetable oil
• 200 g rice, about 1 cup (240 ml)
• 1 tsp salt

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Wash and cook the rice in plenty of water until tender; drain and keep warm.
2. 2Step 2. Put the pumpkin, potato, beans, onion, garlic and ginger into a pan with about 500 ml water and a little salt.
3. 3Step 3. Bring to the boil, then simmer gently for 12–15 minutes until the vegetables are tender but still holding their shape.
4. 4Step 4. Add the mustard leaves or spinach and the oil, and simmer for a further 4–5 minutes until the greens are fully wilted and cooked.
5. 5Step 5. Taste and adjust the salt; if using dried fish flakes, make sure they are thoroughly cooked through in the simmering broth.
6. 6Step 6. Ladle the light, brothy stew into bowls and serve with the steamed rice.

Allergens for your selection

• Contains: Fish

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.