• Easy Coconut Curry With Basmati Rice
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Easy Coconut Curry With Basmati Rice

Easy Coconut Curry With Basmati Rice

  1. 1 tsp Spice Mix (curry Powder And Garam Masala)
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 1 tbsp Olive Oil - PANTRY ITEM
  4. 0 Each Lime
  5. 5 g Ginger
  6. 1 Each Garlic Cloves
  7. 5 g Coriander
  8. 200 mL Coconut Milk
  9. 60 g Cauliflower
  10. 80 g Butternut
  11. 0 Each Brown Onion
  12. 1 cup Basmati Rice
  13. 30 g Baby Spinach
  1. 2 tsp Spice Mix (curry Powder And Garam Masala)
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 1 tbsp Olive Oil - PANTRY ITEM
  4. 1 Each Lime
  5. 10 g Ginger
  6. 1 Each Garlic Cloves
  7. 10 g Coriander
  8. 400 mL Coconut Milk
  9. 120 g Cauliflower
  10. 160 g Butternut
  11. 1 Each Brown Onion
  12. 1 cup Basmati Rice
  13. 60 g Baby Spinach
  1. 3 tsp Spice Mix (curry Powder And Garam Masala)
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 2 tbsp Olive Oil - PANTRY ITEM
  4. 1 Each Lime
  5. 15 g Ginger
  6. 2 Each Garlic Cloves
  7. 15 g Coriander
  8. 600 mL Coconut Milk
  9. 180 g Cauliflower
  10. 240 g Butternut
  11. 1 Each Brown Onion
  12. 2 cup Basmati Rice
  13. 90 g Baby Spinach
  1. 4 tsp Spice Mix (curry Powder And Garam Masala)
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 2 tbsp Olive Oil - PANTRY ITEM
  4. 1 Each Lime
  5. 20 g Ginger
  6. 2 Each Garlic Cloves
  7. 20 g Coriander
  8. 800 mL Coconut Milk
  9. 240 g Cauliflower
  10. 320 g Butternut
  11. 1 Each Brown Onion
  12. 2 cup Basmati Rice
  13. 120 g Baby Spinach
  1. 6 tsp Spice Mix (curry Powder And Garam Masala)
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 3 tbsp Olive Oil - PANTRY ITEM
  4. 2 Each Lime
  5. 30 g Ginger
  6. 3 Each Garlic Cloves
  7. 30 g Coriander
  8. 1200 mL Coconut Milk
  9. 360 g Cauliflower
  10. 480 g Butternut
  11. 2 Each Brown Onion
  12. 3 cup Basmati Rice
  13. 180 g Baby Spinach

Prep:

  1. Peel and finely chop onions.
  2. Wash and cut cauliflower into small florets.
  3. Peel and cub butternut into small cubes.
  4. Rinse basmati rice under cold water until water runs clear.
  5. Wash and chop corriander.
  6. Juice lime and cut into wedges.
  7. Wash baby spinach.
  8. Peel and mince garlic and ginger.

Method:

  1. Stir in baby spinach and chopped coriander. Cook for another 1–2 minutes until wilted. Taste and adjust with lime juice, salt, or pepper as needed.
  2. Use ratio of 1. 5 cups salted water to 1 cup rice. Add both to a saucepan and bring to the boil, cover with a tight fitting lid, turn heat to the lowest setting and cook for 13 minutes. Stand covered for 5 minutes, fluff up with a fork.
  3. Add the garlic, ginger, and spice mix. Stir for 1 minute until fragrant. Then, add butternut, stir and cook for 4-5 minutes. Stir in the cauliflower and pour coconut milk, season with salt and pepper, and bring to a gentle simmer. Cover and cook for 15–20 minutes, or until the vegetables are tender. (if you prefer more sauce, add 50 ml water during simmering. ).
  4. Serve the curry over the rice and lime wedges on the side.
  5. Heat oil (0. 5 tbsp) in a medium saucepan over medium heat. Add the chopped onion and cook for 4–5 minutes, stirring occasionally, lowering the heat halfway through until soft and golden.
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