Golden Coconut Veggie Rice Bowl Recipe

Indian cuisine · 501 calories

Golden Coconut Veggie Rice Bowl recipe

About this recipe

Discover the Golden Coconut Veggie Rice Bowl, an Indian-inspired dinner that’s both nourishing and flavorful. This one-pan recipe combines the creamy goodness of coconut milk with fluffy basmati rice, vibrant carrots, and crisp green beans, creating a harmonious blend of textures and tastes. Protein-rich tofu adds a satisfying bite while turmeric and cumin elevate the dish with warm spices. With 36g of protein and plenty of energy-boosting carbs, this meal is ideal for a comforting night in. The cooking process is simple, thanks to the use of a rice cooker, and the fresh coriander garnish adds a final touch of brightness. Perfect for vegetarians seeking a hearty dinner, this recipe strikes a balance between nutrition and indulgence.

Ingredients

  • - DELI QUINOA/BASMATI RICE 1KG
  • - Frozen Mixed Vegetables
  • 200 ml Coconut Milk

Instructions

  1. 1. Rinse the basmati rice under cold water until the water runs clear, then set aside to drain.
  2. 2. Heat vegetable oil in a rice cooker and add cumin seeds, frying until aromatic.
  3. 3. Add chopped carrots and green beans to the rice cooker, sautéing for about 3 minutes until slightly softened.
  4. 4. Stir in turmeric powder and salt, mixing well to coat the vegetables evenly.
  5. 5. Add the rinsed basmati rice to the rice cooker, stirring gently to combine with the vegetables and spices.
  6. 6. Pour in coconut milk and 300 ml of water, ensuring the liquid covers the rice completely.
  7. 7. Close the rice cooker lid and set it to cook according to its standard rice cooking setting.
  8. 8. While the rice cooks, cut the tofu into bite-sized cubes and lightly pan-fry in a separate pan until golden on all sides.
  9. 9. Once the rice cooker signals completion, fluff the rice with a fork to evenly distribute the coconut flavor.
  10. 10. Gently fold the tofu cubes into the cooked rice and vegetables, ensuring even distribution.
  11. 11. Transfer the golden coconut rice bowl to serving plates and garnish with freshly chopped coriander leaves.