Adapted from Jeanne Lemlin’s Vegetarian Classics
This is one of Kelsey’s favorites. Serve it with some chutney and a salad of greens, tomatoes, cucumbers & sliced red onions dressed with lemon juice and maybe a drizzle of olive oil for your Meatless Monday vegan meal.
2 Tbsp. canola oil
1 large onion, minced
1 large boiling potato, peeled (optionally) and cut into 1/4-inch dice
1 1/2 cups basmati rice
2 carrots, cut into 1/4-inch dice
2 garlic cloves, pressed
1 Tbsp. grated fresh ginger
1/4 tsp. turmeric
1/2 tsp. ground cardamom
1/2 tsp. ground cumin
1/8 tsp. ground cloves
1/8 tsp. cayenne pepper
1 (14 ounce) can coconut milk
1 1/2 cups water (approximately)
3/4 tsp. salt
1/2 cup sliced almonds (or cashews)
1 cup frozen peas, thawed
1 Tbsp. finely chopped cilantro (or mint)
This makes a very large amount of rice so use a large, heavy bottomed pot. I have a clay tagine that works well, and a 12-inch Le Creuset covered skillet that also works nicely. But a stockpot would be great.
Heat the oil in the pot over medium heat. Saute onion, potato and carrots, about 10 minutes, stirring often.
Stir in the rice and all of the spices. Mix well, saute 2 minutes, until toasted and aromatic.
Whisk the coconut milk if necessary and pour into a large measuring cup. Mix the coconut milk with enough water to make 3 cups. Pour over the rice, add the salt. Cover and bring to a boil, then lower the heat to a gentle simmer.
Cook undisturbed, 25 minutes, until all the liquid is absorbed.
Turn off the heat & gently stir in the peas and almonds. Cover and let rest 10 minutes. Serve sprinkled with mint or cilantro.