Pakistani Vegan Feast: Mango-Spinach Curry & Coconut Basmati Rice Delight

Allergens

None

Ingredients

• 1 cup uncooked basmati rice
• 1/2 cup unsweetened shredded coconut, toasted
• 1 tablespoon vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon cardamom pods, crushed
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1
• inch piece of ginger, grated
• 1 teaspoon garam masala
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 can (14 oz) diced tomatoes
• 3 cups fresh spinach, roughly chopped
• 1 ripe mango, peeled and diced
• Salt, to taste
• Freshly ground black pepper, to taste
• Fresh cilantro, for garnish

Instructions

1. Cook the basmati rice according to package instructions, then set aside. In a large skillet, toast shredded coconut over medium heat until golden brown. Remove from heat and set aside. In a separate pan, heat oil over medium heat. Add cumin seeds, coriander seeds, and cardamom pods, and cook for 1 2 minutes or until fragrant. Add onion, garlic, and ginger to the pan and cook until softened and golden brown. Stir in garam masala, paprika, turmeric, and cayenne pepper, cooking for an additional minute. Add diced tomatoes, spinach, and mango to the pan, stirring well to combine. Season with salt and pepper to taste. Cook until spinach is wilted and mango has softened, about 5 7 minutes. Serve the curry over the cooked coconut basmati rice, garnishing with fresh cilantro.

Chef’s Insight

Toasting spices releases their essential oils, enhancing flavor.

Notes

Serve with a side of naan or flatbread for a more filling meal.