Enormously comforting and fragrant with coconut and warm spices. An excellent side dish with grilled spicy chicken. Feeds 2.
- 180g basmati rice
- 1 tbsp veg oil
- 6 fresh curry leaves
- 1 cinnamon stick
- 1 onion, finely sliced into half moons
- 2 cloves of garlic, minced
- 1 green birdseye chilli, deseeded and finely sliced
- 50g unsalted cashews
- 250g cherry tomatoes, halved
- 200ml tin of coconut milk
- 1 tsp salt
- Put the rice in a bowl, cover with cold water and leave to soak for 15 mins
- Meanwhile, heat the oil in a wide frying pan over medium heat
- Add the curry leaves and cinnamon stick
- Stir and cook for 1 min, then add the onion and lower the heat
- Cook for 10 to 12 mins until it’s golden brown and soft
- Add the garlic, chilli and cashews, and cook for a couple of mins
- Add the tomatoes and pop the lid on
- Cook for about 8 mins until the tomatoes are soft.
- Drain the rice, add it to the pan and stir in
- Add the coconut milk, salt and 110ml boiling water
- Stir again, turn the heat up and put the lid on
- Bring the mixture to the boil, turn down to a low simmer and cook for a 10 mins
Top tip – use the leftover coconut milk from the tin to make a delicious coconut chai spiced loaf.
Sophie cooks 