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
Servings
SourceNadir
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)
 
cayenne pepper (to taste)
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

  1. fry the rice in half of the oil in a large pot until it starts to pop
  2. add coconut milk, tomatoes and 2 C water and bring to a boil
  3. reduce the heat and cover
  4. in a speparate pan, start sautéing the tofu in the rest of the oil
  5. add the onion and sauté until translucent. then add garlic
  6. add the spices to the sauté
  7. add peppers (x2) and cashews
  8. add the sauté, coconut, raisins and corn to the liquids and cook on medium low
  9. simmer until the rice is done. Stir often to avoid burning. You may need to add more water.
  10. add cilantro just before serving.

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