Coconut Curry Rice Bowl
Ingredients:
- 200g of Basmati rice.
- 2 medium Carrots, diced.
- 150g of Cashews.
- 300g of Cauliflower, chopped.
- 1 teaspoon of Allspice.
- 1 teaspoon of Cardamom.
- 1 teaspoon of Cloves.
- 400ml of Coconut milk.
- 2 tablespoons of Curry powder.
- 1 medium Eggplant, diced.
- 1 teaspoon of Five spice powder.
- 1 tablespoon of Garam masala.
- 3 cloves of Garlic, minced.
- 1 tablespoon of Ginger, minced.
- 100ml of Milk.
- 1 teaspoon of Salt.
Kitchen Tools Needed:
- Stove Top.
- Slow Cooker.
Method of making:
Rinse the Basmati rice under cold water until the water runs clear. Set aside.In a medium pot on the stove top, add the rinsed Basmati rice and 500ml of water. Bring to a boil, reduce heat, cover, and simmer until the rice is fluffy and all the water is absorbed, about 15-20 minutes.
While the rice is cooking, in the slow cooker, combine the chopped Cauliflower, diced Eggplant, and Carrots.
In a separate bowl, mix together the Coconut milk, minced Garlic, minced Ginger, Allspice, Cardamom, Cloves, Curry powder, Five spice powder, Garam masala, and Salt. Pour this mixture over the vegetables in the slow cooker.
Toss the Cashews into the slow cooker and stir everything together gently.
Cover and cook on low for 1 hour or until the vegetables are tender.
Once the rice is cooked, fluff with a fork and mix in the Milk for extra creaminess.
Serve the rice in bowls, topped with the coconut curry vegetable mixture. Enjoy!
Macros:
- Total Calories: 1150kcal.
- Carbs: 150g.
- Proteins: 25g.
- Fats: 45g.