Vegan Hainanese Curry Rice

Name: Vegan Hainanese Curry Rice
Cuisine: singapore
Ingredients: 1 cup Basmati rice; 2 cups Water; 1 cup Coconut milk; 2 tbsp Curry powder; 1 tsp Turmeric powder; 2 cloves, minced Garlic; 1, finely chopped Onion; 1, diced Carrot; 1/2 cup Peas; 1 tbsp Soy sauce; 1 tsp Sesame oil; 2, sliced Spring onions

A recipe from singapore.

🇸🇬 singaporeVeganGluten FreeDairy Free

Nutrition (per serving)

480Calories

9 gProtein

82 gCarbs

10 gFat

8 gSugar

1150 mgSalt

Ingredients

1 cup Basmati rice
2 cups Water
1 cup Coconut milk
2 tbsp Curry powder
1 tsp Turmeric powder
2 cloves, minced Garlic
1, finely chopped Onion
1, diced Carrot
1/2 cup Peas
1 tbsp Soy sauce
1 tsp Sesame oil
2, sliced Spring onions

Method

Rinse the basmati rice under cold water until the water runs clear, then combine the rice and 2 cups of water in a pot, bringing to a boil over high heat.
Reduce the heat to low, cover the pot, and simmer for 18 minutes, or until the rice is tender and the water has been absorbed, then fluff with a fork and set aside.
In a large skillet, heat the sesame oil over medium heat, add the minced garlic and chopped onion, sautéing until the onion becomes translucent and fragrant, about 4 minutes.
Stir in the diced carrot and peas, cooking for 3 minutes until the vegetables are slightly tender but still crisp.
Add the curry powder and turmeric powder to the skillet, stirring constantly for 1 minute to toast the spices and release their aromas.
Pour in the coconut milk and soy sauce, bringing the mixture to a gentle simmer, then reduce the heat to low and let it cook for 5 minutes, allowing the flavors to meld.
Fold the cooked rice into the curry sauce, stirring gently to ensure the rice is evenly coated and heated through, about 2 minutes.
Serve the curry rice hot, garnished with sliced spring onions, and offer extra soy sauce or chili flakes on the side for those who desire more heat or saltiness.