COCONUT SPINACH RICE You can’t go wrong with the rice and coconut milk combo. This creamy and flavorful dish can be a meal unto itself. It also nicely compliments many of the dishes in this book, such as Okra Masala (page 15) Tofu Tikka Masala (page 33), and Indian Dhal (page 5). SERVES 6 TO 8 1 teaspoon ground cumin 2 teaspoons brown mustard seeds 1 teaspoon curry powder 1 teaspoon sea salt, or to taste ½ teaspoon ground black pepper Pinch cayenne 2 cups white basmati rice 1 (14-ounce) can coconut milk 1½ cups water or vegetable stock (see page 228) 1 (10-ounce) package frozen spinach, defrosted (¾ cup cooked spinach, pressed firmly) 1 (14-ounce) can garbanzo beans, drained, or 1¾ cups cooked beans (see page 230), optional 1. Toast the cumin and mustard seeds in a medium pot for 1 minute over medium-high heat, stirring constantly. Add the curry powder, salt, pepper, cayenne, rice, coconut milk, and water and bring to a boil. 2. Cover, lower the heat to simmer, and cook until the liquid is absorbed, approxi- mately 10 minutes. Turn off the heat and allow the rice to sit for 5 minutes. 3. Add the spinach and garbanzo beans, if using, and gently toss well. Variations • Add 2 teaspoons of minced garlic and ¼ cup diced yellow onion along with the spices. • For a heartier dish, add another 10-ounce package of spinach. • Add ½ cup chopped roasted cashews along with the spinach. • If you have more time, replace the basmati with brown basmati or another brown rice,
Posted on: Wed, 24 Jul 2013 08:13:30 +0000