Fried Vegetables, Rice and Coconut
8,4 / 10
ready in 1 hr 15 min.
- 2 cups Basmati rice
- 1 Tbsp vegetable oil
- 1 onion (chopped)
- 1 red chili pepper seeds removed; finely chopped (optional)
- 4 carrots (cut into sticks)
- 2 red peppers (seeds removed cut into strips)
- 3 ½ ozs Bean sprout
- 4 zucchini (sliced)
- 3 tsps freshly grated ginger
- 2 cloves garlic cloves (chopped)
- 4 Cardamom (lightly crushed)
- 1 tsp ground Cumin
- 3 cups vegetable stock
- 1 tsp salt
- ½ cup Cashews
Rinse the rice in several changes of water to remove the excess starch, then soak in a bowl of cold water for 30 minutes. Drain well.
Heat the oil in a large pan and cook the onions, chilli, carrots and pepper strips for about 3-4 minutes until softened. Add the bean sprouts and courgettes and cook for 2-3 minutes, stirring.
Add the ginger and garlic and cook for 2 minutes. Stir in the spices and rice and cook for 1 minute until fragrant and the rice is coated.
Add the stock and salt bring to a boil. Cover and simmer gently for about 10-15 minutes until the liquid is absorbed and vegetables are just tender, but still crisp. Leave to stand, covered, for 10 minutes until the rice is tender.
Toast the cashews in a dry frying pan and until lightly browned.
Stir the nuts into the rice mixture and put onto a warm serving plate.
Garnish with sliced coconut and coriander.