Mouthwatering Vegan Sri Lankan Breakfast Bowl: Aromatic Rice, Coconut Sambol & Eggplant Moju

Allergens

Nuts (Peanuts)

Ingredients

• 1 cup basmati rice
• 2 cups water
• Salt, to taste
• 1 cup coconut milk
• 2 tbsp vegetable oil
• 1 small onion, thinly sliced
• 4 cloves garlic, minced
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1/2 tsp cumin seeds
• 1 cup grated coconut (fresh or frozen)
• 1/2 cup roasted peanuts, crushed
• 1 large eggplant, thinly sliced
• 2 tbsp vinegar
• Salt and pepper, to taste
• Fresh coriander leaves, for garnish
• Lime wedges, for serving (optional)

Instructions

1. Rinse the basmati rice under cold water and drain well. In a saucepan, combine the rinsed rice, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is cooked through, about 15 minutes. Fluff with a fork and set aside.
2. In another saucepan, heat 1 cup of coconut milk with vegetable oil over medium heat. Add sliced onion, minced garlic, mustard seeds, turmeric powder, and cumin seeds. Sauté until fragrant and the onions are translucent, about 5 minutes.
3. Stir in grated coconut and roasted peanuts, and cook for another 2 3 minutes. Remove from heat and let it cool slightly.
4. In a separate pan, fry eggplant slices in oil until they are golden brown and softened, about 5 minutes per side. Season with vinegar, salt, and pepper to taste.
5. To assemble the breakfast bowl, divide cooked rice among two bowls. Top with the coconut sambol, a few eggplant moju slices, and garnish with fresh coriander leaves. Serve with lime wedges on the side, if desired.

Chef’s Insight

The combination of flavors and textures in this dish makes it perfect for a vegan breakfast that is both filling and satisfying.

Notes

Feel free to adjust the seasoning according to your taste preferences.