Coconut Infused Vegetable Rice With Spiced Soy Chunks Recipe

About this recipe

This Coconut-Infused Vegetable Rice with Spiced Soy Chunks is a delightful and protein-rich Indian lunch option that's perfect for a midday boost. Made with fluffy basmati rice, creamy coconut milk, fresh vegetables, and tender soy chunks, this dish combines vibrant flavors with wholesome nutrition. The coconut milk lends a mild sweetness and richness, while the soy chunks provide a satisfying, meaty texture without any animal products. Packed with 48g of protein and 12g of fiber, it’s a balanced meal that keeps you energized and full. The cooking process is straightforward, making it ideal for meal prep or a quick lunch for two. Serve it warm and enjoy the harmonious blend of spices and textures that will transport your taste buds to South India. Perfect for comfort cravings or gym meal prep, this dish will become a regular favorite in your rotation!

Ingredients

• 250G Tilda Wholegrain Basmati Rice 250g
• 165 Ml Tropical Sun Coconut Milk Mini
• - Jalpur Soya Chunks
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• 250G Fresh Green Beans - 250G
• 500 G Jack'S Cauliflower Florets
• 100 G Fresh Green Peas 100g
• NaN Trs Haldi Powder Turmeric
• - Jalpur Cumin Seeds
• 100G Trs Dhania Powder (Indori) 100G
• 100G Trs Chilli Powder 100G
• 400G Greenfield Himalayan Salt Fine 400G
• - Biona Capers In Olive Oil

Instructions

1. 1. Wash the basmati rice thoroughly and soak it in water for 20 minutes.
2. 2. Heat olive oil in a large pan and add cumin seeds, letting them sizzle for a few seconds.
3. 3. Add turmeric powder, coriander powder, red chili powder, and salt, stirring to combine the spices.
4. 4. Add chopped tomatoes, green beans, cauliflower florets, and green peas, cooking for 5 minutes until slightly tender.
5. 5. Pour in coconut milk and water, bringing the mixture to a gentle boil.
6. 6. Drain the soaked rice and add it to the pan, stirring gently to mix with the vegetables and spices.
7. 7. Cover the pan and cook the rice mixture on low heat for 15-20 minutes, until the rice absorbs the liquid and becomes fluffy.
8. 8. Meanwhile, boil the soy chunks in salted water for 5 minutes, then drain and squeeze out excess water.
9. 9. Heat a small pan with a tablespoon of olive oil and sauté the boiled soy chunks with a pinch of red chili powder and salt for 3-4 minutes.
10. 10. Once the rice is cooked, fluff it gently with a fork and mix in the sautéed soy chunks.
11. 11. Allow the dish to rest for 5 minutes before serving to enhance the flavors.