Ingredients
- 200 g basmati rice
- 1 onion weighing approx. 80g
- 400 ml coconut milk
- 1 tbsp curry powder
- 1 tsp cumin ground
- 1 tsp coriander ground
- 1 vegetable stock cube
- 1 pinch salt to taste
- 1 pinch blaack pepper to taste
- 1 tsp coconut oil
Units:
Instructions
- First, toast your spices. Heat up a dry frying pan, and dry roast your cumin and coriander for 1 - 2 minutes, until the aroma is released. Take off the heat and set aside.
- Add coconut oil to a Dutch Oven, and when hot and on medium heat, fry your onions for a few minutes until they are soft and coloured. Add your toasted spices and curry powder and fry for one more minute.
- Add your coconut milk, stock cube, salt and pepper to the dutch oven, and bring to a boil. Reduce the heat to low-medium, add the rice and cover and allow to simmer for 25 - 30 minutes.
Recipe Notes
When simmering the rice, ensure your heat settings are set to low-medium. This will allow the rice to cook in the coconut milk before the milk is completely evaporated.
Check the rice at 10 minute intervals, and if the coconut milk is completely dry and the rice is not well cooked, you can add a little water, reduce the heat to low and allow to simmer covered.
Serve with Sweet Pepper Sauce or African Chicken Stew