PREP TIME 10 minutes
COOK TIME 30 minutes


1 cup poha rice
10 curry leaves
1 clove garlic, sliced
5cm ginger, diced
1 red chilli, sliced
2 spring onions, sliced
½ cup roasted peanuts
1 onion, diced
1 tsp turmeric
1 tsp cumin
2 tsp mustard seeds
12 cherry tomatoes
1 cup water
Pukara olive oil
Tasman sea salt


Step 1
Add mustard seeds to a hot oiled pan and leave until seeds pop.

Step 2
Once mustard seeds pop, add curry leaves and cook out for approx 1-2 minutes.

Step 3
After approx 1-2 minutes, add onion, garlic, ginger, turmeric and cumin and cook until onion is soft.

Step 4
Once onion becomes soft, add rice and water before leaving to simmer until water has fully reduced. If rice is not cooked repeat the process.

Step 5
Once rice is cooked, add chilli, spring onion, cherry tomatoes, peanuts and a pinch of salt and stir together before serving.