It’s springtime somewhere in the world! And the perfect season for this Vegan Coconut Rice. It’s fresh, it’s wholesome. It’s vegan.
SPRINGTIME COCONUT RICE
Ingredients (for 1 person)
- 3 cups cooked rice (white, preferably Basmati)
- 3/4 cup freshly grated coconut
- 1 tsp organic sesame oil
- 1/2 tsp mustard seeds
- 1 tsp split white lentils
- 2 dry red chillies
- 1 large green chilli
- A few curry leaves
- A handful of cashews
- 1 tsp ginger (chopped)
- 1/2 tsp asafetida (optional)
- Salt to taste
You can buy these ingredients on Amazon (affiliate link below).
- Cook the rice, and keep aside to cool.
Heat sesame oil in a wok on medium heat. Add mustard seeds to hot oil, let it crackle.
Toss in ginger and green chili and cook till ginger turns golden brown. Add asafetida now (optional step).
Add cashews and split white lentils, and cook till they turn golden brown.
Next, add the curry leaves. Mix.
Add freshly grated coconut and cook for a minute or two, and mix every few seconds.
Add the cooked rice, salt and mix together.
Serve the coconut rice with dry red chillis.
This dish is actually awesome with coconut water (not an overkill!).
Try this with the Vegan Mixed Lemon Rice at your next house party.
Please share with your friends. Let me know if you tried it, and how it turned out:)
*This post contains affiliate links for products I use and recommend. If you make a purchase through one of these links, I will earn a commission at no extra cost to you. For the full disclaimer, please click here.*