Poh's rice kitchen

Poh’s Vegetable Coconut Rice Curry

I am using:

Prep time

5min

Cook time

20min

Try this easy mouth-watering recipe, perfect for a big family dinner. This tasty vegetable coconut rice curry will surely have you going in for second helpings!

SunRice Basmati Rice

SunRice Basmati Rice

- Blend of aromatic Basmati and Long Grain Rice - Light fluffy texture, ideal for absorbing flavours - Basmati grains remain separate, suitable for Indian cooking - Pairs well with tandoori, butter chicken, and Thai massaman curry - Rinse and soak for 30 minutes before cooking - Naturally gluten free

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Ingredients to serve:

This recipe was originally designed for 6 people. Amended serving sizes for 1, 2, 4, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 3 cup SunRice Basmati Rice (cooked following packet instructions)

  • 2 Large Brown Onions (peeled, diced 5mm)

  • 3 clove Garlic (peeled, crushed)

  • 10 sprig Curry Leaves

  • 3 tbsp Olive Oil

  • 2 tsp Cumin Seeds

  • 1 tsp Black Mustard Seeds

  • 2 tsp Ground Turmeric

  • 3 Small Green Chillies (chopped finely)

  • 1.5 l Vegetable Stock

  • 300 g Coconut Milk

  • cup Currants (optional)

  • 1½ Mixed Veg (*potato, *sweet potato, cauliflower, broccoli, stringless beans, peas, eggplant are all great)

  • 2 tsp Sugar

  • Salt (to taste)

  • 1 cup Coriander Including Stalks (roughly chopped)

  • Root Vegetables (par boil)

Basmati

Basmati rice is renowned for its delightful aroma and long slender grains. When cooked, Basmati rice expands in length and produces a light, fluffy texture that is ideal for absorbing the flavours of your cooking. A drier rice, Basmati grains will remain separate, making it a staple of Indian cooking.

Characteristics

Fluffy

Fluffy

Firm

Firm

Longer Grains

Longer Grains

Photo of Poh’s Vegetable Coconut Rice Curry

Method

  • For the cooking of the basmati (or for any rice variety), to ensure beautifully separated grains, mix 1-2 teaspoons of olive oil into the rice before following packet instructions.

  • Combine the onion, garlic, curry leaves and oil in a large non-stick saucepan over medium-high heat. Cook until fragrant and onions are translucent.

  • Add the cumin & mustard seeds, turmeric and chilli and stir until spices smell roasted. Add stock, coconut milk, currants, vegetables, sugar and salt.

  • Simmer until the vegetables are tender. Serve hot with the basmati rice. Garnish with coriander.

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