Spiced Coconut Vegetable Pilaf Recipe

About this recipe

A fragrant and hearty gluten-free vegetable pilaf made with basmati rice, coconut milk, and a medley of spices. Perfect for a satisfying and wholesome dinner.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Potts Vegetable Stock Can
• - Fresh Asian Coriander Bunch
• 350G Natoora Large New Season Unwaxed Lemons
• NaN Unsweetened Almond Beverage
• 250G Tilda Wild Rice
• - Ktc Vegetable Oil
• 400G Mae Sri Green Curry Paste, 400G

Instructions

1. 1. Heat 1 tablespoon of oil in a large pan over medium heat and cook 2 chopped onions for 5 minutes until softened.
2. 2. Add 2 tablespoons of green Thai curry paste to the pan and stir well to coat the onions.
3. 3. Stir in 350 g of basmati rice, 400 ml of almond milk, and 300 ml of vegetable stock. Bring the mixture to a boil, then reduce the heat to low and simmer gently for 10 minutes, stirring occasionally.
4. 4. Continue cooking the mixture for an additional 3 minutes until the liquid is mostly absorbed.
5. 5. Remove the pan from heat and stir in a handful of chopped fresh coriander.
6. 6. Serve the pilaf hot, garnished with more coriander if desired, and provide lemon wedges for squeezing over each portion.