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Tomato and Coconut Rice

2 cups of basmati rice

2 tablespoons canola oil

12 fresh curry leaves

1 cinnamon stick, about 2 inches

1 large onion, finely sliced

4 cloves garlic, minced

2 green serrano chilies, finely sliced

1 handful of cashews, unsalted

12 ounces fresh baby plum or cherry tomatoes, halved

1 14-ounce can coconut milk

1ΒΌ teaspoons kosher salt

1 cup water

Wash the rice in a few changes of cold water until the water runs clear, then leave to soak in cold water to one side.

Heat the oil in a deep frying pan. When oil is hot, add the curry leaves and cinnamon stick. Stir-fry for one minute, then add the onions. Cook the onions until they begin to turn golden brown and are soft enough to cut with a wooden spoon, then add the garlic, chilies and cashews.

Cook for another two minutes, then add the tomatoes. Cover and cook for around eight minutes until the tomatoes are soft around the edges.

Drain the rice and add it to the pan. Stir to mix. Then add the coconut milk, a cup of water and the salt to the pan. Stir again and bring the mixture to a boil for two minutes, cover and then turn the heat to low and cook for another 15 minutes without lifting the lid.

Note: Curry leaves add a lovely citrus and smoke flavor to the rice but can be tricky to find unless you live near an Asian supermarket. If you can't find them, leave them out.

Turn off heat. Keep covered for an additional 10 minutes before serving.

Serves 4

Nutrition information per serving: 652 calories; 245 calories from fat; 27 g fat (17 g saturated; 0 g trans fats); 0 mg cholesterol; 498 mg sodium; 90 g carbohydrate; 2 g fiber; 4 g sugar; 12 g protein.

Meera Sodha

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