A little basmati rice, some seasonal vegetables, coconut milk and a splash of lime and what do you think of? A journey into the exotic flavors of Indian cuisine!

Sauteed Rice With Coconut and Lime Vegetables [Vegan]

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Ingredients

  • 5 ounces basmati rice
  • 1 spring onion
  • 1 small carrots
  • 1 small courgette
  • 1/4 cup green beans or boiled snow peas
  • 1/4 cups boiled shelled peas
  • Pepper (optional)
  • 1/8 cup roasted cashew nuts
  • 1/2 lime
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • Pinch of black mustard seeds
  • Fresh ginger
  • 1/2 teaspoon turmeric
  • 2 berries cardamom
  • Piece of fresh chilli
  • 1 garlic clove
  • 1/5 cup coconut milk
  • Oil as needed
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Preparation

  1. Cook the basmati rice and set it aside.
  2. Wash and clean all vegetables. Cut the carrot, courgette and pepper into small pieces. If you use the snow peas cut them into pieces crosswise so as to get pieces that are not too small. If you use green beans, do the same thing. Slice the onion.
  3. In a pan, heat a few tablespoons of oil and season with coriander and cardamom pounded with a mortar and pestle, and mustard seeds. Add the garlic, chilli and finely grated ginger. Saute the carrots for a few minutes, then add the onion and sauté for a minute or two, then the pepper, for another two minutes and finally the zucchini, salt the vegetables (everything must remain slightly crunchy, do not cook the vegetables too much! )
  4. Remove the vegetables from the pan, leaving the seasoning, in which you will add the turmeric (if necessary add a little oil). Sauté the rice in this sauce, add the coconut milk, mix well, add the vegetables, the coarsely chopped cashews and leave the rice still in the pan over medium heat so that a light crust forms on the bottom. Fry a little more, sprinkle with the lime juice and serve hot or warm, decorating with a leaf of fresh coriander.

Notes

The rice must be cooked al dente. You can vary the quantity of the vegetables or omit some that you don't like, they still have to keep a little crunchiness, so when cooking the vegetables you always have to taste it, it's difficult to give the cooking times because they depend on the vegetable size.

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