Malagasy-inspired Spiced Coconut Rice with Vegetables

Ingredients

While the original Indian dish Chavde is typically made with a combination of spices like cumin, coriander, and garam masala, this Malagasy-inspired version incorporates flavors commonly found in Madagascar. The addition of coconut milk and the use of local vegetables give this dish a distinct Malagasy twist, creating a unique fusion of flavors. We alse have the original recipe for Chavde, so you can check it out.

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 cinnamon stick 1 cinnamon stick
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 cups (480ml) vegetable broth 2 cups (480ml) vegetable broth
• 1 carrot, diced 1 carrot, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 cup (150g) green peas 1 cup (150g) green peas
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 52g, 4g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the cumin seeds, turmeric powder, and cinnamon stick to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Add the rinsed basmati rice to the pot and stir to combine with the spices. Cook for 2-3 minutes, until the rice is lightly toasted.
5. 5.
   Pour in the coconut milk and vegetable broth, and season with salt to taste. Bring the mixture to a boil.
6. 6.
   Reduce the heat to low, cover the pot, and let the rice simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
7. 7.
   In a separate pan, heat a little oil and sauté the diced carrot, bell pepper, and green peas until tender.
8. 8.
   Once the rice is cooked, fluff it with a fork and gently fold in the sautéed vegetables.
9. 9.
   Remove the cinnamon stick and garnish the rice with fresh cilantro.
10. 10.
    Serve hot and enjoy the flavors of Madagascar!

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Cumin seeds — Toast the cumin seeds in a dry pan for a few seconds to enhance their aroma before adding them to the dish.
• Turmeric powder — Be careful while handling turmeric powder as it can stain surfaces and clothes easily.
• Fresh cilantro — Chop the cilantro just before garnishing to retain its vibrant flavor.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a finely chopped chili pepper.
• Customize the vegetable mix by adding other favorites like corn, zucchini, or green beans.
• To make it a heartier meal, serve the rice with grilled chicken or tofu on the side.
• For added richness, sprinkle some toasted coconut flakes over the finished dish.
• Leftovers can be refrigerated and enjoyed the next day. Reheat gently in a pan with a splash of water to prevent drying.

Serving advice

Serve the Spiced Coconut Rice with Vegetables as a main course, accompanied by a fresh salad or a side of pickles. It can also be served as a flavorful side dish alongside grilled fish or chicken.

Presentation advice

To enhance the presentation, mold the rice into a round shape using a small bowl or ramekin. Carefully invert it onto the serving plate and garnish with a sprig of fresh cilantro. Serve with a wedge of lime for an extra burst of tanginess.