Time: 30 minutes
Music Selection: Sting & Cheb Mami – Desert Rose
Today I received the nicest gift – a comment from another food blogger – with a link to one of his recipes! We are definitely going to make his Khichuri Begun Bhaja. It reminded me that some friends of ours recently returned from a family visit and weddings in India. They (Mandeep & Rinkie) have been so generous – they brought us delicious desserts, handmade ornate shawls and previously they gave us an Indian cookbook – this recipe is from the cookbook, with some of my own improvisations! My kids loved this dish and the dhal/raita for supper and liked it for leftovers at breakfast! I love this rendition of Sting & Cheb Mami – I could listen to all day long… It makes my day! I hope it also makes your day wonderful.
2 Tbsp coconut oil
1 onion, diced
2 cloves garlic, minced
1 Tbsp fresh grated ginger
1 Tbsp curry powder
2 tsp garam masala
1 tsp salt
Pepper to taste
1 cup rice, rinsed and drained
1 can coconut milk (with cream removed, measure milk and add enough water to get 2 cups total)
1 Tbsp lemon juice
¼ cup shredded dried coconut
¼ cup sugar
1 /2 large head cauliflower, chopped finely
½ cup roasted hazelnuts
½ cup chopped fresh cilantro to garnish
In large pot, saute onion, garlic and ginger in coconut oil, until soft. Add in the rice, coconut milk, water, lemon juice, coconut, sugar, cauliflower, curry, salt/pepper and garam masala.
Mix and bring to boil. Reduce heat, cover and let simmer for 20 minutes. Fluff with fork.
Serve with roasted hazelnuts and fresh cilantro.