Ladies and Gents, I’m proud to share with you the dish of the month. Rich favours, exotic notes, the magic of coconut touch, ending with the crunchiness of toasted rice on top.
This dish goes well either vegan version or with meat. Hands on job, straight to the point.
1 can coconut milk
1 tbsp coconut oil
1 tbsp curry powder
1/2 tsp turmeric powder
salt to taste
1 tsp honey
1 cup water
1/2 yellow onion
2 cloves garlic
1 small piece of ginger
1 cup frozen peas
1 bell pepper
fresh coriander to taste
1 cup brown or basmati rice
In a large pan warm up coconut oil and add finely diced onion and add a pinch of salt. Let it roast for about 5 minutes. Grate ginger and garlic directly into the pan. Then mix the curry powder in half glass of water and pour it into the pan. Add another pinch of salt and let the mixture sit for few minutes. Add the can of coconut cream and one more half cup of water. Add honey and turmeric. Let it simmer.
Meanwhile chop the veggies the way you prefer. I recommend small and the carrot peeled in thin slices. Add the veggies into the pan and mix well. Let this cook and prepare the rice. I learned to cook rice from my husband in a proper Dominican style. Cooking the rice this way, we only put enough water to cover the rice we’re going to cook or same level more or less.
In a pan put the necessary water with salt and olive oil. Bring to boil then pour the rice well washed. Cover the rice and let it cook on medium/high heat. What you want is cooking the rice thoroughly but at the same time, to toast well the rice on the bottom of the pan, once all the water has dried out. Towards the end, lower the temperature and keep cooking while bottom rice get toasted properly. Dominican call this Con Con. To be honest that’s the part I like better of the rice. Once the rice is ready I put the regular rice on the plates and then scratch the Con Con from the bottom and sprinkle it on top of the dish.
Once the veggies are cooked, place them on the plate or soup bowl if you prefer. Serve with rice, sprinkle with Con Con and fresh coriander.
Now this is the vegan version of the dish, but if you prefer some meat with it, a tender chunk of chicken goes perfectly well with it. Just make sure to season your chicken the day before with plenty of spices, garlic, onion, lemon juice and olive oil. I pan fried the chicken for few minutes and then added some of the curry sauce to it until cooked properly. Then just add your chicken to the dish and…
Let me know if you are going to try this or if you already have and let me know how it was!