ONE-POT VEGGIE COCONUT RICE CURRY
A simple and nutritious coconut, vegetable and rice dish - serves 2-3
If you’re in a hurry, but want a nutritious meal, our coconut cream curries are for you! 400ml tins of goodness, no additives, fillers or gums. Just pure organic coconut cream with organic spices. Most coconut based curry sauces contain unnecessary ingredients such as guar gum or carboxy methyl cellulose, which help thicken the product, but aren’t actually great for your gut. Mono- and Diglycerides of Fatty Acids are often added too, as as emulsifier to stop the separation of the cream and water. However, a good quality, natural coconut cream or milk will separate, as oil doesn’t mix well with water. If this happens, simply give the can a shake and stir when heating. The separation is a good sign and shows you are eating a natural product!
Our simple rice, coconut and chickpea dish below is fast to make with minimal prep. Enjoy!
Ingredients:
1 tablespoon coconut oil
1 pepper, sliced
1 courgette, halved then sliced
1 aubergine, cut into small chunks
1 x 400ml can The Coconut Company Red Curry Coconut Cream
1 vegetable stock cube + 200ml boiling water
200g basmati rice
1 x 400g can chickpeas, drained and rinsed
3 tablespoons fresh coriander leaves, chopped
Natural / coconut yogurt, to serve
Make it!
Preheat the oven to 180C.
Heat the coconut oil in an ovenproof large dish and gently fry the pepper, courgette and aubergine chunks for 10 minutes until softened.
Stir in the stock, rice and coconut cream, then cover with a lid and bake for 20 minutes. Add in the chickpeas and stir well, then return to the oven for a further 10 minutes.
Remove from the oven and set aside to stand for 10 minutes. Stir through the fresh coriander and now you’re ready to serve with yogurt on the side.
