Spiced Coconut Curry Poha Recipe

About this recipe

Spiced Coconut Curry Poha is a delightful breakfast dish that combines the lightness of flattened rice with the rich, creamy flavors of coconut milk and a medley of Indian spices. Perfectly balanced for a medium spice level, this dish is infused with mustard seeds, curry leaves, turmeric, and fresh green chilies to create a warm and comforting meal. Enhanced with nuts and vegetables, it offers a balanced mix of flavors and textures, making it ideal for body maintenance and moderate activity levels. This dish is a perfect choice for families, bringing together the essence of Indian cuisine in an easy-to-follow recipe.

Ingredients

• 500G Poha (Flattened Rice)
• 200Ml Kara Coconut Milk Classic (200ml)
• - Coconut Oil
• 500 g Onion
• 500 g Tomato - Hybrid
• - Chilli Green 100 G
• 20G Tong Garden Coated Peanuts Magic Masala (20g)
• 100 g Coriander Leaves
• 100 g Lemon
• 100 g Curry Leaves
• 50g Everest Garam Masala
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Rinse the poha thoroughly in a sieve until the water runs clear, then set aside to drain for 5 minutes.
2. 2. Heat coconut oil in a pan over medium heat. Add mustard seeds and let them splutter, followed by curry leaves.
3. 3. Add finely chopped onion and sauté until translucent, then stir in the chopped tomato and cook until soft.
4. 4. Mix in the green chilies, turmeric powder, red chili powder, and garam masala, cooking for 1 minute to release the aroma.
5. 5. Add the coconut milk and salt, stirring well to combine. Allow it to simmer for 2-3 minutes.
6. 6. Gently add the rinsed poha to the pan and mix thoroughly, ensuring it absorbs the flavors evenly.
7. 7. Sprinkle roasted peanuts and fresh coriander over the poha, then stir gently to incorporate.
8. 8. Finish with a squeeze of lemon juice for freshness. Serve warm as a wholesome breakfast.