Coconut curry rice
Description
This was a family recipe was taught to me by an old Kashmiri friend. It's been modified a little since then but still retains it's roots. Mix up the veggies depending on what you have handy.
Summary
| Yield | |
|---|---|
| Source | Nadir |
| Prep time | 20 minutes |
| Cooking time | 1 hour, 15 minutes |
| Total time | 1 hour, 35 minutes |
Ingredients
1 c
vegetable oil 2 c
brown rice (basmati if you have it) 1 pk
tofu (firm) 1
onion (chopped) 1 cn
coconut milk 1 cn
tomato (large, diced) 2 T
cumin (ground) 1 t
cinnamon (ground) 4
cloves (ground) 3
cardamum seeds (ground) 2
hot green peppers (seeded and chopped) 3 clv
garlic (finely chopped) 1⁄2 c
cashews 2
red bell peppers (chopped) 1⁄2 c
coconut (unsweetened) 1⁄4 c
raisons 1 c
corn 1⁄2 bn
cilantro (fresh)Instructions
- fry the rice in half of the oil in a large pot until it starts to pop
- add coconut milk, tomatoes and 2 C water and bring to a boil
- reduce the heat and cover
- in a speparate pan, start sautéing the tofu in the rest of the oil
- add the onion and sauté until translucent. then add garlic
- add the spices to the sauté
- add peppers (x2) and cashews
- add the sauté, coconut, raisins and corn to the liquids and cook on medium low
- simmer until the rice is done. Stir often to avoid burning. You may need to add more water.
- add cilantro just before serving.