Vegan Curried Coconut Rice Recipe

About this recipe

A fragrant and creamy vegan rice dish infused with curry spices, coconut milk, and sweet golden raisins. Perfect for a satisfying dinner solution.

Ingredients

• - Knorr Stock Cubes Vegetable
• 850G Riseria Campanini 3 Cereals Rice, 850G
• 165 Ml Tropical Sun Coconut Milk Mini
• 400G Ktc Fried Onions 400g
• 1 Kg Dried Apricots, 1Kg
• 250Ml Ktc Coconut Oil 250ml
• 290G Portland Mills Jamaican Curry Powder, 290G

Instructions

1. 1. Melt 1 tablespoon of vegan butter in a 2-quart saucepan over medium heat.
2. 2. Stir in 1 teaspoon of curry powder and cook for 1 minute until fragrant.
3. 3. Add 2 cups of water and 2 vegetable broth cubes, then bring to a boil.
4. 4. Stir in 1 cup of rice, 1 cup of coconut milk, and 1/3 cup of golden raisins, ensuring everything is well combined.
5. 5. Return the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
6. 6. Transfer the cooked rice to a serving dish and garnish with 1/4 cup of crispy fried onions.