Coconut Lentil Rice With Spiced Vegetables Recipe

About this recipe

Coconut Lentil Rice with Spiced Vegetables is a wholesome vegetarian dinner that combines creamy coconut rice, protein-rich lentils, and colorful sautéed vegetables. This Indian-inspired dish is a perfect balance of flavors and textures, offering a comforting yet nutritious meal. Lentils provide plant-based protein and fiber, while coconut milk adds a rich, dairy-free creaminess. The sautéed carrots, bell peppers, and green beans bring a vibrant crunch and essential vitamins to the plate. With its aromatic spices like turmeric and cumin, this dish is both satisfying and healthful. Perfect for busy evenings, it’s ready in just 35 minutes and makes an excellent choice for a hearty yet light meal. Serve it fresh and enjoy the medley of flavors in every bite!

Ingredients

• - DELI QUINOA/BASMATI RICE 1KG
• 1 pack (200 g) Wow! Coco Fresh Grated Coconut
• - Frozen Mixed Vegetables
• - MASOOR DAL SPECIAL 500GM
• 500 ml Oil (For Frying)
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 500 g Onion
• 110 g Unpeeled Garlic Cloves
• loose Ginger
• 1 pack (100 g) Khetika Stone Ground Turmeric Powder, Single Origin, With Natural Oils, High Curcumin,Reusable Pouch
• - Dhaniya Powder | Freshly Ground Coriander | Citrusy & Fragrant | Pure Spice For Everyday Cooking | No Additives
• 200 g Orange Carrot (Gajar)
• 1 Piece Yellow Bell Pepper (Haladi Dappa Menasinakaayi)
• 250 g French Beans
• 250 ml Real Thai Unsweetened Coconut Milk
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse the red lentils under cold water until the water runs clear and set aside.
2. 2. Rinse the rice thoroughly and soak it in water for 15 minutes before cooking.
3. 3. Heat 1 tablespoon of vegetable oil in a pot, add cumin seeds, and sauté until aromatic.
4. 4. Add finely chopped onion, garlic, and ginger to the pot, sautéing until golden brown.
5. 5. Stir in turmeric and coriander powder, cooking for 1 minute to bloom the spices.
6. 6. Add the soaked lentils and water to the pot, bringing it to a boil, then simmer for 15 minutes.
7. 7. In another pan, heat 1 tablespoon of vegetable oil and sauté chopped carrots, bell peppers, and green beans until tender-crisp.
8. 8. Drain the soaked rice and add it to a pot with coconut milk, water, and a pinch of salt, cooking until fluffy and fragrant.
9. 9. Combine the cooked lentils with the sautéed vegetables, stirring well to mix the flavors.
10. 10. Serve the coconut rice on a plate, topped with the lentil and vegetable mixture.
11. 11. Garnish with freshly chopped coriander leaves before serving.