Zesty Coconut And Spinach Rice Bowl Recipe

About this recipe

A vibrant rice bowl featuring tender spinach, creamy coconut milk, and aromatic spices, perfect for a flavorful and nutritious start to your day.

Ingredients

• 1 Kg Laila Basmati Rice
• 1 Bunch Spinach Fresh 1 Bunch
• NaN Aroy-D Coconut Milk
• 500 G Fresh Vine Tomato 500g
• 1 Kg Cashews, 1Kg
• 400 g Trs Turmeric Powder 400G
• - Jalpur Cumin Seeds
• 1 L Olive Oil – Organic
• 750 G Top-Op Table Salt Drums
• 400G Whole Chickpeas In Water
• - Sunita Lemon Juice Organic
• 60G Toasted White Sesame Seeds, 60G

Instructions

1. 1. Rinse the basmati rice thoroughly and soak it in water for 15 minutes.
2. 2. Heat 1 tablespoon of olive oil in a pan and toast the cumin seeds until aromatic.
3. 3. Add the soaked rice and water to the pan, season with salt, and cook covered until the rice is tender.
4. 4. While the rice cooks, chop the spinach and tomatoes into small pieces.
5. 5. Heat the remaining olive oil in a separate pan and sauté the spinach until wilted.
6. 6. Add turmeric powder and chopped tomatoes to the spinach and cook for 3-4 minutes.
7. 7. Pour coconut milk into the spinach mixture, stir well, and simmer for 5 minutes.
8. 8. Lightly toast the cashews in a dry pan until golden brown.
9. 9. Fluff the cooked rice and mix it with the spinach and coconut milk sauce.
10. 10. Garnish the rice bowl with toasted cashews and drizzle with lemon juice.
11. 11. Serve warm and enjoy the creamy, zesty flavors.