Coconut Milk Vegetable Rice Bowl Recipe

About this recipe

The Coconut Milk Vegetable Rice Bowl is a delightful fusion of fragrant spices, creamy coconut milk, and vibrant vegetables. Perfect for a wholesome lunch, this dish combines basmati rice with capsicum, green peas, and fresh tomatoes to create a flavorful and nourishing vegetarian meal. The coconut milk adds a rich and luscious texture, while cumin seeds and turmeric bring authentic Indian aromas to the bowl. It's easy to prepare in just 35 minutes, making it a fantastic choice for gym meal prep or a quick weekday treat. Packed with 20g of protein and balanced macros, this rice bowl is suitable for those looking to maintain their energy levels and enjoy a comforting dish. Pair it with a refreshing drink or yogurt alternative for a complete dining experience.

Ingredients

• - Ktc Coconut Milk 400ml
• 1 Kg Natco Brown Basmati Rice, 1Kg
• 640G Birds Eye Country Mixed Vegetables
• - Biona Capers In Olive Oil
• - Jalpur Cumin Seeds
• 1kg 1kg Green Pepper
• 100 G Fresh Green Peas 100g
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• NaN Trs Haldi Powder Turmeric
• 100G Heera Black Pepper Powder 100g
• 400G Greenfield Himalayan Salt Fine 400G
• 250 Ml Trs Lemon Juice 250Ml

Instructions

1. 1. Rinse the basmati rice thoroughly and soak it in water for 30 minutes.
2. 2. Heat olive oil in a pan and add cumin seeds, allowing them to sizzle for 30 seconds.
3. 3. Add chopped capsicum and green peas to the pan, stirring occasionally for 3-4 minutes.
4. 4. Chop fresh tomatoes finely and add them to the pan, cooking until softened, about 5 minutes.
5. 5. Sprinkle turmeric powder, black pepper powder, and salt over the vegetables, and mix well.
6. 6. Drain the soaked rice and add it to the pan, stirring gently to coat the grains with the spices.
7. 7. Pour in coconut milk and 200 ml of water, bringing the mixture to a gentle boil.
8. 8. Reduce the heat to low, cover the pan, and simmer for 15 minutes until the rice is cooked and fluffy.
9. 9. Turn off the heat and let the rice rest for 5 minutes, keeping the lid on.
10. 10. Drizzle lemon juice over the rice and mix gently to enhance the flavors.
11. 11. Serve the Coconut Milk Vegetable Rice Bowl warm, garnished with a sprinkle of fresh black pepper.