Fragrant Coconut Tomato Rice Bowl Recipe

About this recipe

Fragrant Coconut Tomato Rice Bowl is a delightful Indian-inspired dish that combines basmati rice, creamy coconut milk, and tangy tomatoes with perfectly crispy tofu and roasted cashews. This one-pan meal is easy to prepare and brimming with protein, making it ideal for an energizing dinner. The rich, aromatic flavors of turmeric and cumin complement the subtle sweetness of coconut milk, creating a comforting yet nutritious experience. Each bite is a blend of textures—fluffy rice, crunchy cashews, and tender tofu—that will leave you satisfied. Perfect for dinner in Manchester or anywhere you seek a quick, wholesome, and delicious meal.

Instructions

1. 1. Rinse the basmati rice thoroughly and soak it in water for 20 minutes.
2. 2. Cut the tofu into 1-inch cubes and lightly pat dry with a kitchen towel.
3. 3. Heat 1 tablespoon of olive oil in the air fryer at 180°C for 5 minutes.
4. 4. Toss the tofu cubes with turmeric powder, cumin powder, and red chili powder, then air-fry for 10 minutes until lightly crisp.
5. 5. Dice the fresh tomatoes into small cubes and set them aside.
6. 6. In a large pan, heat the remaining olive oil and sauté the diced tomatoes for 5 minutes until softened.
7. 7. Add the coconut milk, salt, and green peas to the pan, stirring to combine evenly.
8. 8. Drain the soaked rice and add it to the pan along with 300 ml of water.
9. 9. Cover and cook the rice mixture on low heat for 15 minutes until the rice is tender and the liquid is absorbed.
10. 10. Stir in the air-fried tofu cubes and roasted cashews, mixing gently to distribute evenly.
11. 11. Let the rice bowl rest for 5 minutes before serving to intensify the flavors.