Spicy Coconut Rice

This month I have prepared a ‘throw-together’ rice dish which is stunning with crispy skin chicken (as pictured), slow roast lamb, pan fried fish or just on its own.

It is vegetarian (on its own), gluten free and packs a punch with flavour. It can be eaten hot, warm or cold so makes a great next day lunch meal.

I hope you enjoy.

1 cup of uncooked basmati rice

1 Spanish onion - finely sliced 
1/2 green capsicum  - finely chopped 
1 raw ear of corn - kernels removed 
1 tablespoon cumin seeds
Pinch of Salt
1/2 teaspoon white pepper
1/3 cup shredded coconut 
1 tablespoon curry powder 

Half a bunch of coriander - leaves only

Chilli - sliced

Cook rice as per packet directions.
In a large frypan with a little oil on medium heat - Cook onion 4 mins.

Add capsicum and cook 1 min, then add corn and cook for 2 mins.

Lower heat, add cumin seeds and cook 1 min, add pinch of salt, white pepper, and shredded coconut and cook for 2 mins.

Reduce heat, add rice to frypan and stir through for 1 min.
Add curry powder and cook for a further 3 mins.
Remove from heat.
Stir through coriander and chilli.

Serve with your desired protein.

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Bartholomew Connors Image
Bartholomew Connors

Bartholomew Connors is the chef at the Cathedral Café.

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