Coconut Lime Rice with Carrots and Cauliflower
Last week I brought this Coconut Lime Rice with Carrots to a potluck. Everyone liked it and wanted the recipe. To get this to I state of sharing, I played with it a few times. And here it is for you and anyone else who would like it.
The story of Coconut Lime Rice with Carrots and Cauliflower
One pot meals like this are the mainstay of cooking in my house. It is what sustains the family. I use a base ingredient usually legumes or a grain to add in vegetables. Much like this recipe for chana masala with kale and carrots.
Every so often, these recipes venture out. And if I am asked for the recipe, I test and try and get them into the blog.
Why does putting a recipe on the blog help?
The reality is that I hesitate to give out a recipe unless I write it for the site because essentially before I post here I usually test out the recipe at least a couple of times and also take the time to note the measurements, not something I do when cooking. I am cooking by instinct and will tell you that even with my recipes I strongly recommend that you follow these recipes as a guideline and use them to recreate your own.
What a picture-perfect Sunday today is! It is peak fall, one of those rare instances when a long weekend in fall, is right at the peak of this gorgeous season.
It offered me the perfect excuse to create this one-pot meal, comforting and hit all the right notes on this cool day, tiding me well for lunch with the kids allowing me to plan for dinner in peace. Aadi was up to his video magic, well, what can I say? Actually, he did an OK job on this video, just cannot reach up to get an overhead shot.
A flavorful one-pot dish of coconut lemon rice with carrots and cauliflower.
Ingredients
- 2 tablespoons olive or coconut oil
- 11/2 teaspoons mustard seeds
- 2 dried red chilies
- 8-10 curry leaves
- 1 tablespoon yellow split peas
- 1 medium sized red onion, diced
- 1 tablespoon freshly grated ginger (optional)
- 1 cup basmati rice
- 1 teaspoon turmeric
- 1 large stick cinnamon
- 2 to 3 pods cardamom
- 1 medium sized head of cauliflower
- 1 medium sized carrot, diced
- Salt to taste
- 1 cup coconut milk
- 1 cup water
- 3 tablespoons lime juice (about 1 lime)
- 1 or 2 tablespoons chopped cilantro
Instructions
- Heat the oil in a large heavy bottomed pan and add in the mustard seeds and wait for the seeds to crackle. Add in the red chilies, curry leaves, yellow split peas and the onion with the ginger if using.
- Cook the onion for about 5 minutes, until the mixture is very fragrant and the onion has wilted and is beginning to turn golden.
- Stir in the rice and mix well.
- Mix in the turmeric, cinnamon and cardamom.
- Stir in the cauliflower and the carrots and mix well with the salt.
- Add in the coconut milk and water and bring to a simmer. Cover and cook for about 18 to 20 minutes.
- Turn off the heat and let the rice rest for 5 minutes.
- Sprinkle with lime juice and the cilantro. Enjoy!