Spicy Rice Pan with Coconut Milk and Harissa
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g reen beans
- 1 zucchini
- 2 carrot (s)
- 2 bell pepper (s)
- 1 onion (s)
- 250 g basmati rice
- 10 cm harissa from the tube
- 2 tablespoon tomato paste
- 1 can coconut milk, approx. 400 ml
- 2 tablespoon coconut oil
- salt and pepper
- Curry powder
- Paprika powder
Print Recipe
Pin Recipe Instructions
- First wash the vegetables. Cut the carrot into slices and dice the remaining vegetables.
- Add the water for the rice and boil the basmati rice in lightly salted water for 8 minutes.
- Fry all the vegetables in hot coconut oil, either fry them dark or lightly, depending on how you like them. In the meantime, make a sauce of coconut milk, harissa, tomato paste and water. Mix all ingredients together. Season the vegetables with pepper, salt, paprika powder and curry. Add the sauce to the fried vegetables, stir and simmer on a low heat. I let the vegetables simmer for 10-15 minutes, depending on how crispy they are.
- Either fold the rice under the vegetables or serve individually on the plate.
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