Sri Lankan Coconut Rice with Spicy Curry

Ingredients

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 1 cup (240ml) water 1 cup (240ml) water
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 green chili, sliced 1 green chili, sliced
• 1 carrot, diced 1 carrot, diced
• 1 potato, diced 1 potato, diced
• 1 cup (150g) green beans, cut into 1-inch pieces 1 cup (150g) green beans, cut into 1-inch pieces
• 1 cup (150g) cauliflower florets 1 cup (150g) cauliflower florets
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon curry powder 1 teaspoon curry powder
• 1 cinnamon stick 1 cinnamon stick
• 2 cardamom pods 2 cardamom pods
• 4 cloves 4 cloves
• 1 sprig curry leaves 1 sprig curry leaves
• 2 tablespoons coconut oil 2 tablespoons coconut oil
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 10g
• Carbohydrates (total, sugars): 60g, 3g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
2. 2.
   In a large pot, heat the coconut oil over medium heat. Add the onion, garlic, ginger, and green chili. Sauté until the onion turns translucent.
3. 3.
   Add the carrot, potato, green beans, and cauliflower to the pot. Stir-fry for a few minutes until the vegetables are slightly tender.
4. 4.
   Add the turmeric powder, chili powder, curry powder, cinnamon stick, cardamom pods, cloves, and curry leaves to the pot. Stir well to coat the vegetables with the spices.
5. 5.
   Pour in the coconut milk and water. Season with salt to taste. Bring the mixture to a boil.
6. 6.
   Add the rinsed basmati rice to the pot and stir gently to combine. Reduce the heat to low, cover the pot, and let the rice simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
7. 7.
   Once the rice is cooked, remove the pot from the heat and let it sit, covered, for 5 minutes.
8. 8.
   Fluff the rice with a fork before serving. Serve hot with the spicy curry.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.
• Coconut milk — Shake the can well before using to ensure the cream is evenly distributed.
• Curry leaves — If fresh curry leaves are not available, you can use dried curry leaves as a substitute. However, fresh curry leaves provide a more authentic flavor.

Tips & Tricks

• For a spicier curry, increase the amount of chili powder or add a few extra green chilies.
• Adjust the consistency of the curry by adding more coconut milk or water, depending on your preference.
• To enhance the flavor of the rice, you can add a pandan leaf or a few drops of pandan essence to the cooking liquid.
• Serve the dish with a side of Sri Lankan pickles or chutneys for an extra burst of flavor.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Sri Lankan Coconut Rice with Spicy Curry hot, garnished with fresh cilantro leaves. Accompany it with a side of papadums or roti to complete the meal.

Presentation advice

To present the dish attractively, mound the coconut rice in the center of the plate and surround it with the vibrant and aromatic spicy curry. Garnish with a sprinkle of toasted coconut flakes and a few curry leaves for an added touch of elegance.