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VEGAN COCONUT RICE
Ingredients
- 2 cups basmati rice or any long-grain rice
- 1 cup coconut milk
- 1 cup vegetable broth or water
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 medium carrot diced
- 1 cup frozen green peas
- 2 tablespoons vegetable oil
- 1 teaspoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon salt adjust to taste
- Freshly ground black pepper to taste
- Fresh cilantro or parsley for garnish optional
Instructions
- Rinse the rice under cold water until the water runs clear. Drain and set aside.
- In a large pot, heat the vegetable oil over medium heat.
- Add the chopped onions and sauté until translucent.
- Stir in the minced garlic and cook for another minute.
- Add the chopped red and green bell peppers, diced carrot, and frozen green peas to the pot. Sauté until the vegetables start to soften.
- Add the curry powder, ground turmeric, paprika, salt, and freshly ground black pepper to the pot. Stir well to coat the vegetables with the spices.
- Pour in the coconut milk and vegetable broth/water. Stir to combine all the ingredients.
- Add the rinsed rice to the pot and stir gently to evenly distribute the ingredients.
- Increase the heat to high and bring the mixture to a boil.
- Once boiling, reduce the heat to low and cover the pot with a lid. Let the rice simmer for about 20-25 minutes, or until the liquid is absorbed and the rice is cooked and fluffy.
- Remove the pot from the heat and let it sit, covered, for a few minutes.
- Fluff the rice with a fork and taste to adjust the seasoning if needed.
- Serve the Nigerian Coconut Rice hot, garnished with fresh cilantro or parsley if desired.
Notes
NUTRITIONAL FACTS:
Calories: 380 | Total Fat:22g | Total Carbohydrates: 41g | Dietary Fiber: 3g | Protein: 7g
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