Coconut rice scented with curry and caramelised onions
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Method
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For the coconut rice, place the rice, coconut milk, curry powder, vegetable stock and grated coconut into a medium saucepan. Bring to the boil, then reduce the heat and simmer gently for ten minutes. Drain well and season with salt and freshly ground black pepper.
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For the caramelised onions, heat the vegetable oil in a frying pan, add the onions and cook over a gentle heat for ten minutes, stirring occasionally. Season well with salt and freshly ground black pepper.
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To serve, pile the rice into a serving bowl, top with the onions and pine nuts and garnish with chives.
Ingredients
For the coconut rice
- 250g/9oz basmati rice
- 100ml/3½fl oz coconut milk
- pinch curry powder
- 500ml/18fl oz hot vegetable stock
- 1 tbsp grated fresh coconut
- salt and freshly ground black pepper
For the caramelised onions
- 2 tbsp vegetable oil
- ½ onion, finely sliced
- salt and freshly ground black pepper
To serve
- 2 tbsp toasted pine nuts
- 1 tbsp chopped fresh chives, to garnish
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