reading time: ca. 2 min
Preparation time: 30 mins
Main ingredients: rice, coconut, tomato, turmeric
difficulty level: easy
serves: 4
suitable for: vegan, lactose-free, gluten-free, nut-free, and delicious "even so"
This awesome rice recipe was created not just by me, but mainly by my beautiful boyfriend who will stay anonymous here but who named the Curry Coconut Rice Stir-Fry "Ã la Fredo" ;)
Rice (formed into a little hill by using a round ice cream jug) with coconut curry veggie stir fry (carrots, red bell pepper, red onion, chickpeas, scallions, ginger, coconut milk and some herbs and spices).
Ingredients
Rice (formed into a little hill by using a round ice cream jug) with coconut curry veggie stir fry (carrots, red bell pepper, red onion, chickpeas, scallions, ginger, coconut milk and some herbs and spices).
Ingredients
Rice
2 cups (uncooked) long-grain rice
4 cups water
about 1 tsp vegetable stock concentrate
Curry Coconut Stir Fry (Ã la fredo)
1 red onion
1 can coconut milk
scallions
walnut size piece ginger
1/2 can (130g) chickpeas
1 red bell pepper
Curry
Pepper & salt
Chili flakes
Black basil
Cumin
African spice blend
Instructions
Bring
the water with vegetable stock concentrate to a boil in a pot, then reduce to
medium-low heat setting, add the rice and simmer for about 20 minutes, stirring every now and then.
In the meantime while the rice is cooking, make the veggie stir fry. Chop and dice all vegetables, onion first, and combine in a saucepan with the can of coconut milk.
By the time the veggies are done, your rice should be almost ready. Turn off the heat. You can now either shape the rice into perfect round hills - or "rice boobies" ;) - like they do at some Chinese restaurants by using a small round (ice cream) bowl or teacup or or simply use your hands to mould the rice. Just pack the rice into the smaller bowl that you are using (you can use a the rice paddle, a metal spoon or just your hands) until it is quite compressed. Then place the bowl gently down on your plate and bam, pretty rice. It's important to pack the rice firmly into the bowl so you don't get stray grains going everywhere.
Alternatively you can just transfer the rice into the saucepan, mix it with the veggies and serve as a colourful potpourri as seen below. Enjoy!
Cook once, eat twice
Since my boyfriend and I try to be as efficient as possible in the kitchen, we usually cook enough food to cover dinner and lunch the next day. Lucky for us, the leftovers of this curry taste just as amazing. Pack it in a thermos for work and reheat at lunch time.
Other stir-fry recipes you might enjoy:
In the meantime while the rice is cooking, make the veggie stir fry. Chop and dice all vegetables, onion first, and combine in a saucepan with the can of coconut milk.
By the time the veggies are done, your rice should be almost ready. Turn off the heat. You can now either shape the rice into perfect round hills - or "rice boobies" ;) - like they do at some Chinese restaurants by using a small round (ice cream) bowl or teacup or or simply use your hands to mould the rice. Just pack the rice into the smaller bowl that you are using (you can use a the rice paddle, a metal spoon or just your hands) until it is quite compressed. Then place the bowl gently down on your plate and bam, pretty rice. It's important to pack the rice firmly into the bowl so you don't get stray grains going everywhere.
Alternatively you can just transfer the rice into the saucepan, mix it with the veggies and serve as a colourful potpourri as seen below. Enjoy!
Cook once, eat twice
Since my boyfriend and I try to be as efficient as possible in the kitchen, we usually cook enough food to cover dinner and lunch the next day. Lucky for us, the leftovers of this curry taste just as amazing. Pack it in a thermos for work and reheat at lunch time.
Other stir-fry recipes you might enjoy:
 |
| Turmeric Rice Veggie Stir-Fry (vegan) |
 |
| Spicy Pineapple Coconut Curry (vegan) |
♥
Maisy
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