coconut spinach rice


we made this when we had a handful of friends over a couple weeks ago.  it was really yummy. we had madras curry to go along with it but this, to me, was the real highlight.


1 t ground cumin 2 t brown mustard seeds 1 t curry powder 1 t sea salt 1/2 t black pepper pinch of cayenne 2 cups of basmati rice 1 can coconut milk 1 1/2 cups water or veg stock 1 (10oz) package frozen spinach, defrosted, cooked, drained & pressed 1 can of chickpeas 1 cup of cashews

-toast the cumin & mustard seeds in pot for 1 minute over medium-high heat, stir constantly. add curry powder, salt, pepper, cayenne, rice, coconut milk, and water (or veg stock) & bring to boil. -cover pot, lower heat to simmer, and cook til liquid is absorbed, about 10 minutes. turn off heat and let rice sit for 5 minutes. -add spinach, chickpeas & cashews and toss together.

we doubled the recipe...and made this in our rice maker vs. stove top directions above. really yummy. even better cold the next day! enjoy!!!

this recipe came from our new "30 minute vegan's taste of the east" cookbook that my mom gave us =)