Spinach and coconut rice
Spinach and coconut rice

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, spinach and coconut rice. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

The coconut milk makes the rice rich, decadent, and a little sweet tasting, making it the perfect pairing for my tangy spiced spinach and lentil curry. I highly, highly recommend that everyone who makes rice with regularity get a rice cooker. In addition to making this particular recipe a complete breeze.

Spinach and coconut rice is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Spinach and coconut rice is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can have spinach and coconut rice using 9 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Spinach and coconut rice:
  1. Get onion brown , finely chopped
  2. Get garlic , crushed with the flat of a chef's knife and finely chopped
  3. Take rice long-grain
  4. Get coconut shredded
  5. Take coconut cream
  6. Make ready chicken vegetable stock water or or
  7. Make ready spinach butter or silverbeet, washed, finely sliced (chiffonade), and wilted in a little
  8. Prepare salt pepper and
  9. Make ready peanut oil groundnut or oil

Serve with the lime wedges on the side. Add the fresh spinach and stir gently until the spinach has wilted. Taste the mixture and adjust the salt or curry powder to your liking, if needed. I like to serve my Creamy Coconut Curry Lentils over rice to soak up all that delicious creamy curry, but it's also great with Naan and Curry Roasted Carrots.

Steps to make Spinach and coconut rice:
  1. Sauté the onion and garlic in the peanut oil in a large cast iron frying pan or casserole with lid, over a medium heat, until translucent.
  2. Add the rice and shredded coconut, and toast for 2-3 minutes.
  3. Add the coconut cream, the stock, and season.
  4. Bring to boil, then reduce heat to a low simmer, put the lid on the pan, and cook for 20 minutes.
  5. Add the buttery spinach to the rice 5 minutes before the end of the cooking time.
  6. As above, this is delicious served simply with some toasted sesame seeds, soy sauce, and deep-fried shallots, but is also great with a simply cooked piece of fish or some prawns, also dressed with sesame, soy, and shallots.
  7. Otherwise, I serve it with either my version of Mary Berry's Sticky Chicken or my famous Cornflake-crusted Chicken Karaage.

Add the water, curry powder, tomato purée, grated coconut and lime juice. Bring to the boil and cook for ten minutes. Place a fine sieve over another clean pan, pass the mixture through the sieve Add the spinach and rice to the broth and stir. To serve, pour into a bowl and garnish with coriander leaves. Coconut and fish is a classic combo, with this recipe being inspired by the incredibly fresh fish dishes we ate in Fiji while sipping tropical cocktails!

So that’s going to wrap this up with this exceptional food spinach and coconut rice recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this site on your browser, and share it to your loved ones, colleague and friends. Thank you for reading, I hope this site becomes “the place to be” when it comes to spinach and coconut rice cooking. Go on get cooking!