Coconut Curry Poha Delight Recipe

About this recipe

Coconut Curry Poha Delight is a light yet flavorful Indian breakfast dish perfect for busy professionals. Made with flattened rice (poha) cooked in a luscious coconut milk curry, this recipe is a comforting and satisfying dish infused with aromatic spices. The addition of vibrant vegetables adds nutrition and color, while asafoetida provides a subtle, savory depth in place of onion and garlic. This quick and wholesome meal is ideal for those who want a hearty start to their day without spending too much time in the kitchen.

Ingredients

• 500G Poha (Flattened Rice)
• 200Ml Kara Coconut Milk Classic (200ml)
• - Coconut Oil
• - Frozen Peas
• 500 g Capsicum Green
• 50 g Asafoetida Powder
• medium Chilli Green Long
• 100 g Coriander Leaves
• 100 g Curry Leaves
• 250 ml Lemon Juice Concentrate
• 100 g Salt
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Rinse the thick poha in a colander under running water until it softens, then set it aside to drain.
2. 2. Heat coconut oil in a pan over medium heat. Add mustard seeds and let them splutter, then add curry leaves, green chili, and asafoetida. Sauté for 30 seconds.
3. 3. Stir in the turmeric powder, green peas, and chopped capsicum. Cook for 2-3 minutes until the vegetables are slightly tender.
4. 4. Add the chopped tomatoes and cook for another 2 minutes until they soften.
5. 5. Lower the heat and pour in the coconut milk. Stir well and let it simmer for 2-3 minutes to combine the flavors.
6. 6. Add the softened poha to the pan and gently mix until the poha is evenly coated with the coconut curry. Cook for 2 more minutes.
7. 7. Adjust salt to taste and turn off the heat. Stir in lemon juice and garnish with fresh coriander leaves.
8. 8. Serve the Coconut Curry Poha Delight warm, accompanied by a cup of tea or coffee for a complete breakfast.