Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, spinach and coconut rice. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Spinach and coconut rice is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Spinach and coconut rice is something which I’ve loved my entire life. They’re fine and they look fantastic.
The coconut milk makes the rice rich, decadent, and a little sweet tasting, making it the perfect pairing for my tangy spiced spinach and lentil curry. I highly, highly recommend that everyone who makes rice with regularity get a rice cooker. In addition to making this particular recipe a complete breeze.
To get started with this recipe, we must first prepare a few ingredients. You can have spinach and coconut rice using 9 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Spinach and coconut rice:
- Get 1 onion brown , finely chopped
- Make ready 2 cloves garlic , crushed with the flat of a chef's knife and finely chopped
- Make ready 2 cups rice long-grain
- Take 1/2 cup coconut shredded
- Take 1 can coconut cream
- Get 2 cups chicken vegetable stock water or or
- Prepare 1 bag spinach butter or silverbeet, washed, finely sliced (chiffonade), and wilted in a little
- Make ready to taste salt pepper and
- Prepare peanut oil groundnut or oil
Serve with the lime wedges on the side. Add the water, curry powder, tomato purée, grated coconut and lime juice. Bring to the boil and cook for ten minutes. Place a fine sieve over another clean pan, pass the mixture through the sieve Add the spinach and rice to the broth and stir.
Instructions to make Spinach and coconut rice:
- Sauté the onion and garlic in the peanut oil in a large cast iron frying pan or casserole with lid, over a medium heat, until translucent.
- Add the rice and shredded coconut, and toast for 2-3 minutes.
- Add the coconut cream, the stock, and season.
- Bring to boil, then reduce heat to a low simmer, put the lid on the pan, and cook for 20 minutes.
- Add the buttery spinach to the rice 5 minutes before the end of the cooking time.
- As above, this is delicious served simply with some toasted sesame seeds, soy sauce, and deep-fried shallots, but is also great with a simply cooked piece of fish or some prawns, also dressed with sesame, soy, and shallots.
- Otherwise, I serve it with either my version of Mary Berry's Sticky Chicken or my famous Cornflake-crusted Chicken Karaage.
To serve, pour into a bowl and garnish with coriander leaves. Add the fresh spinach and stir gently until the spinach has wilted. Taste the mixture and adjust the salt or curry powder to your liking, if needed. I like to serve my Creamy Coconut Curry Lentils over rice to soak up all that delicious creamy curry, but it's also great with Naan and Curry Roasted Carrots. Serve your stew right away, topped with fresh cilantro and another squeeze of.
So that’s going to wrap it up for this exceptional food spinach and coconut rice recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading, I hope My webpage becomes “the place to be” when it comes to spinach and coconut rice cooking. Go on get cooking!
