A simple and flavourful vegetarian dish to spice up your meal prep or weekly dinners!
Growing up our neighbours had a choko plant and I used to eat them after school by cooking them in the microwave and smothering them in butter and salt 😂. They’re actually great to add to curries, soups, and even in your next dessert. Chokos have a mild flavour, but soak up the flavours of whatever you cook them with, keep an eye out for them next time you go shopping. I picked these up from my local Woolies. Anyway, I hope you enjoy this vegetarian dish! As usual, I appreciate your feedback so let me know if you try it x
Ready in: 30mins
Serves: 4
Ingredients
Extra virgin olive oil
6 ripe tomatoes, diced
2 large Chokos, peeled and roughly diced
1 bunch of shallots, sliced
2 tbsp sesame seeds and more for garnish
1/2 cup water
Pinch of black pepper
Salt to taste
Rice
Extra virgin olive oil
1 tbsp butter
2 vermicelli egg nests, crushed into smaller pieces
1 cup Jasmine rice
1/2 tsp turmeric powder
2 ¼ cups water
Salt to taste
Method
Step 1. In a medium pan add a splash of olive oil to medium-high heat before adding the shallots and cook for 1-2 mins or until soft
Step 2. Add the chokos and cook for 2-3 mins, then add the tomatoes, ½ cup of water, sesame seeds and simmer until tomatoes are soft, roughly 5-6 mins. Season with salt to taste and a pinch of black pepper. If the contents become too dry add another 2-3 tbsp of water
Step 3. In another medium pot, add a splash of olive oil, butter and the crushed egg noodles to medium high heat and cook until golden brown
Step 4. Add the jasmine rice, water, turmeric, pinch of salt, stir and bring to the boil
Step 5. Cover with a lid and reduce the heat to very low. Cook rice for 10-12 mins or until all the water has been absorbed and the rice is tender
Step 6. Serve chunky chokos on top of rice and garnish with additional sesame seeds
Storage: store in an airtight container in the fridge for up to a week or freeze for up to 6 months
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