South Indian Coconut Rice

• Vegan
• Gluten free

• Produce

  • 3 Chilies, whole dried
  • 3 cloves Garlic
  • 1/2 Onion, large

• Canned Goods

  • 1 cup Coconut milk

• Pasta & Grains

  • 2 cups Rice, cooked

• Baking & Spices

  • 1 tsp Mustard seeds, black
  • 1 tsp Turmeric

• Oils & Vinegars

  • 1 tbsp Coconut oil or any neutral oil

• Frozen

  • 1 About 15 fresh or dried curry, leaves

Found on nyfjournal.com

Ingredients

• ½ large onion
• 3 cloves of garlic
• About 15 fresh or dried curry leaves
• 1 tablespoon coconut oil or any neutral oil
• 3-4 whole dried chilies
• 1 teaspoon black mustard seeds
• 2 cups cooked rice, preferably leftovers
• 1 teaspoon turmeric
• 1 cup coconut milk

Directions

• Get all the ingredients ready. Slice the onion and garlic. Coarsely chop the curry leaves. Open the coconut milk.
• Heat a wok or large nonstick pan over medium-high heat. When it is hot, add the oil and the chilies. After a minute, add the mustard seeds. When the mustard seeds start spluttering, add the curry leaves and the onions. Cook, stirring frequently, until the onions soften, about 3 minutes. Add the garlic and cook for a minute more.
• Add the rice to the pan and gently break up any clumps with a spatula or spoon. Cook for a few minutes, stirring only once in a while, to give the rice a nice sear. Add the turmeric and continue cooking, stirring to coat all the rice. Season with salt and pepper.
• Add the coconut milk to the pan. Let the coconut milk reduce, stirring to coat all the rice. After a minute or two, remove the rice to a serving bowl. Top with some thinly sliced curry leaves or fresh herbs.