Wednesday, February 23, 2011

Coconut Rice and Coconut Curry Vegetables

Happy hump day! I hope everyone is doing well and having a great day. :o) Last night for supper, I made some coconut rice and coconut curry veggies, which turned out great. It's such an easy supper when you use some frozen vegetables like I did.

For the rice, I used basmati rice. I was out of jasmine. I brought 1 cup of canned coconut milk and 1 cup of water to a boil, then added 1 cup of rice. I let that simmer for about 30 minutes. While the rice was cooking, I whipped up the coconut curry sauce and then cut and cooked my veggies. It all came together perfectly. Here's the recipe for the sauce.

1 cup canned coconut milk
2 tablespoons soy sauce
1 teaspoon curry powder
2 tablespoons brown sugar
2 teaspoons cornstarch
2 teaspoons cold water

In a bowl, whisk together the water and cornstarch. Add the coconut milk, soy sauce, curry powder, and brown sugar. Whisk all the ingredients well. Set aside until the veggies are cooked.
For the veggies I used:

12 oz bag frozen Italian style vegetables (carrots, zucchini, cauliflower, lima beans, Italian green beans and red peppers)
1 large portobello, chopped
1/2 onion, chopped
1/2 red bell pepper, chopped

Heat a couple of teaspoons of olive oil in a non stick skillet and add the frozen vegetables, onions, and red bell pepper. Saute on medium heat for about 10 minutes then add the mushrooms. Saute for about 5 more minutes and add the coconut curry sauce. Cook just long enough for the sauce to heat up...about a minute.

I tried to be fancy and drizzle some sauce over my rice, but it didn't turn out how I was hoping. Oh well, the taste was what mattered the most, and the taste was great. :o)

I made a veggie wrap for lunch, but didn't get to take a picture of it. I scarfed it down as I was blogging. I spread some roasted red pepper hummus on a wheat tortilla and added some lettuce, red bell pepper, and some avocado.....YUM! I know what I'm having for lunch tomorrow. I don't keep avocados on hand, because they normally end up ruining before I get the chance to use them. I'm trying to do better with my avocados, so I even put some in my smoothie this morning. No picture for that either. Sorry, I was in a rush this morning. I barely got out the door to get to work on time, because my wrap took so long to make. Note to self....chop vegetables up at night. :o)



  1. Adding the fresh portobella and red pepper to the frozen veggies sounds like a great balance to make it quick and fresh. I like your mound of rice - what a great presentation! This sounds delicious.

  2. The coconut rice and curry veggies look like a fantastic dinner :-)

  3. How did you know that I have been meaning to look up a coconut rice recipe for a while now? This is perfect!

  4. Yummmmmm! I have been living off veggies and rice for a few days -- this would blend perfectly with my eats for the week! delish!

    Jenn @ Peas & Crayons

  5. The rice is pretty fancy shaped like that - what did you use?

  6. avocado doesnt go bad in this house,lol. that sauce over the rice looks really good!beautifully plated.

  7. You are doing so well for being such a new vegan! That sauce sounds great, and I think it does look fancy, what with the sauce and how you molded the rice.

  8. Maud, I used a measuring cup for the rice. I just packed the rice in the cup, flipped it over, and then tapped the bottom. The rice just slid right out. :o)

  9. Your curry sauce looks perfect! What a gorgeous meal.

  10. Thanks everyone!

    Shen, you will be happy to know that Tony ate it and liked it. I put veggies in it that I knew he would eat. :o)

  11. Sometimes Tony appears to be taking a step forward.