Coconut Curry Rice with Carrots and Peas
- 1 cup of chopped carrots
- 1 cup of green peas
- 1 cup of raw rice
- 2 cups of vegetable broth
- Salt to taste
- 1 tablespoon of oil or butter
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1/2 teaspoon of turmeric powder
- 2 tablespoons of coconut milk
- 2 tablespoons of chopped cilantro
- 2 tablespoons of toasted almonds, cashews, or pumpkin seeds (optional)
Instructions:
- Rinse the rice and drain any excess water.
- In a large saucepan, heat the oil or butter over medium heat.
- Add the chopped carrots and green peas to the saucepan and sauté until they are slightly softened, about 5 minutes.
- Add the cumin, coriander, and turmeric powder to the saucepan and stir to mix with the vegetables.
- Add the rice to the saucepan and stir to mix with the spices and vegetables.
- Add the broth and some salt to the saucepan, and bring the mixture to a boil.
- Reduce the heat to low, cover the saucepan with a lid, and let the rice cook for about 18-20 minutes, or until the broth has been absorbed and the rice is cooked through.
- Stir in the coconut milk and chopped cilantro, and mix well.
- Serve the dish hot, topped with toasted almonds, cashews, or pumpkin seeds, if desired.
I hope you find it delicious and enjoyable!