Coconut Spinach Rice Bowl Recipe

About this recipe

A fragrant rice bowl with creamy coconut milk, spinach, and aromatic spices, offering a wholesome and flavorful dinner.

Ingredients

• 1 kg Basmati Rice
• 100 g Coriander Leaves
• 200 ml Coconut Milk
• - Tomato Ketchup
• 100 g Curry Leaves
• 100 g Yellow Mustard Seeds
• 250g Green Chilli
• 20 g Turmeric Powder
• 100 g Salt
• 200 ml Mustard Oil
• 1 kg Water Chestnuts

Instructions

1. 1. Rinse the basmati rice thoroughly and soak it in water for 10 minutes.
2. 2. Heat oil in a pan and add mustard seeds until they start to splutter.
3. 3. Add curry leaves and finely chopped green chili to the pan, stirring for 30 seconds.
4. 4. Add chopped tomatoes and turmeric powder, cooking until the tomatoes soften.
5. 5. Stir in the coconut milk and water, bringing it to a gentle boil.
6. 6. Add the soaked rice and salt, mixing well, then cover and cook on low heat for 15 minutes.
7. 7. Meanwhile, rinse and chop the spinach leaves into smaller pieces.
8. 8. Once the rice is almost cooked, add the spinach and stir gently to combine.
9. 9. Cover again and cook for 5 more minutes, allowing the spinach to wilt completely.
10. 10. Fluff the rice with a fork, ensuring the spinach is evenly distributed.
11. 11. Serve the rice bowl warm, garnished with a few extra curry leaves if desired.