Coconut Rice with Spiced Vegetables

Ingredients

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 bell pepper, diced 1 bell pepper, diced
• 1 carrot, diced 1 carrot, diced
• 1/2 cup (75g) peas 1/2 cup (75g) 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): 18g, 15g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 5g
• Fiber: 3g
• 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 saucepan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. 3.
   Add the cumin powder, coriander powder, and turmeric powder to the saucepan. Stir well to coat the onions and garlic with the spices.
4. 4.
   Pour in the coconut milk and bring it to a gentle simmer.
5. 5.
   Add the rinsed basmati rice to the saucepan and stir to combine. Reduce the heat to low, cover the saucepan with a lid, and let the rice cook for about 15-20 minutes, or until all the liquid is absorbed and the rice is tender.
6. 6.
   While the rice is cooking, heat a separate pan over medium heat. Add a little vegetable oil and sauté the diced bell pepper, carrot, and peas until they are tender-crisp.
7. 7.
   Once the rice is cooked, fluff it with a fork and gently fold in the sautéed vegetables. Season with salt to taste.
8. 8.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure that the cream and liquid are well combined.
• Basmati rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.
• Bell pepper — Use a combination of different colored bell peppers for a visually appealing dish.
• Fresh cilantro — Chop the cilantro just before serving to retain its vibrant color and fresh flavor.
• Turmeric powder — Be careful while handling turmeric powder as it can stain surfaces and clothing easily.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili flakes to the spiced vegetables.
• Customize the dish by adding other vegetables like zucchini or broccoli.
• To make it a heartier meal, add cooked chickpeas or tofu to the spiced vegetables.
• Serve the Coconut Rice with Spiced Vegetables alongside a refreshing cucumber and mint raita for a cooling contrast.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Coconut Rice with Spiced Vegetables as a main course with a side of fresh salad or as a side dish alongside grilled chicken or fish. Garnish with additional fresh cilantro for added freshness.

Presentation advice

To enhance the presentation, serve the Coconut Rice with Spiced Vegetables in a hollowed-out coconut shell or on a banana leaf. Sprinkle some toasted coconut flakes on top for an extra tropical touch.