Cilantro lime coconut rice served with stir fried carrots, cauliflower and Green Peas

Easy and delicious lunch under 30 minutes. Rice cooked with coconut milk and flavoured with lime zest, lime juice and cilantro leaves. Stir fried veggies with garlic, onion and seasoning.

 

For the Cilantro lime coconut rice

• 1 Cup Rice
• 1/2 Cup Coconut milk ( I used freshly extracted coconut milk from coconut )
• 1 Cup water
• Salt to taste
• Zest of 1 Lemon
• 1/2 Teaspoon Lemon Juice / Lime Juice

Directions

1. Wash rice several times under running tap water . Soak rice in regular tap water for 15 minutes. Drain water completely
2. In a medium sauce pan, add soaked rice, coconut milk, water, salt and bring it to boil
3. Simmer and cover the pan partially with a lid and let the rice cook for 15 minutes until the rice is cooked through and the water evaporates completely
4. Switch off the flame
5. Add lemon zest, lemon juice, chopped cilantro leaves and using a fork gently fluff the rice
6. Serve hot immediately

For the stir fried veggies

• 1 Cup cauliflower florets
• 1/2 Cup Green Peas ( I used frozen; thaw of frozen )
• 2 Carrots  - peeled and sliced into slightly thick discs
• 1 Teaspoon Vegetable oil
• 1 Teaspoon salted butter
• 2 Garlic cloves crushed and then chopped finely
• 1/2 Teaspoon Italian seasoning ( mix of dried thyme, dried rosemary and dried oregano)
• 1 medium red onion chopped finely
• a pinch of turmeric powder
• 1/2 Teaspoon red chilli powder / red chilli flakes / paprika
• Salt to taste

Directions

1. In a microwave safe bowl, add cauliflower florets, green peas, carrots and a big  pinch salt , a big pinch of turmeric powder + 1/2 Cup water  and microwave on high for 3 minutes. Drain water completely
2. In a wok / kadai / pan, heat oil + butter over medium flame
3. When the oil is hot, add garlic cloves and fry until the garlic is light golden
4. Add dried herbs and fry for 10 seconds. Then add onions and fry until onions are soft
5. Add turmeric powder and red chilli powder and give it a stir
6. Add the par boiled veggies and season with salt
7. Add 1/3 cup of water and cook the vegetables until the water evaporates completely
8. Finally increase the high and crisp the veggies for 2 minutes until they have a slight char on them
9. Serve hot with rice