Mouthwatering Vegan Caribbean Coconut Curry Rice Bowl

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Ingredients

• 1 cup long
• grain white rice
• 2 cups water
• 1/4 cup coconut oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (13.5 oz) coconut milk
• 1 can (14.5 oz) diced tomatoes
• 1 cup green peas, fresh or frozen
• 2 cups cauliflower florets
• 1 cup carrots, chopped
• 1 cup red bell pepper, chopped
• 1 tablespoon curry powder
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper, or to taste
• Salt and black pepper, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. Cook the white rice according to package instructions and set aside.
2. In a large pan, heat coconut oil over medium heat. Add onion, garlic, and ginger, and sauté until softened and fragrant.
3. Stir in curry powder, turmeric, cayenne pepper, salt, and black pepper. Cook for 1 2 minutes to release the flavors of the spices.
4. Add diced tomatoes, coconut milk, green peas, cauliflower, carrots, and red bell pepper. Mix well, cover, and let it simmer for about 20 minutes or until vegetables are tender.
5. In a serving bowl, place the cooked white rice, and pour the curry mixture over the top. Garnish with fresh cilantro leaves.
6. Prep: 15 mins Cook: 35 mins Total: 50 mins

Chef’s Insight

Experiment with different vegetables according to your preferences or what is available.

Notes

Adjust the spice level to your taste by altering cayenne pepper and curry powder amounts.