Coconut Vegetable Rice with Green Peas

1.  Prepare the Rice Rinse the rice thoroughly under cold water until the water runs clear. Soak for 15–20 minutes, then drain and set aside.

2.  Build the Flavor Base Heat the oil in a wide pot over medium heat. Add the chopped onion and sauté for 3–4 minutes until soft and translucent. Stir in the garlic and ginger and cook for 1 minute, until fragrant. Add the cumin and turmeric and stir well to release the aromas. 

3.  Add Vegetables & Sauce Add the chopped red and green bell peppers and cook for 3–4 minutes, allowing them to soften slightly. Stir in the tomato purée and coriander paste. Cook for 4–5 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate. Add the green peas and season with salt, pepper, and all-purpose seasoning to taste. 

4.  Cook the Coconut Rice Add the drained rice to the pot and gently stir to coat the grains in the sauce. Pour in the coconut milk and water (or stock) and mix gently. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15–18 minutes, or until the rice is cooked and the liquid is absorbed. 

5.  Rest & Finish Remove from heat and let the rice rest, covered, for 5 minutes. Fluff gently with a fork to separate the grains.

Serving Suggestion: 

♦ Garnish generously with fresh chopped coriander.

♦ Serve warm as a main dish or alongside grilled vegetables, fish, or chicken.

Tips:

♦ For extra richness, use full-fat coconut milk.

♦ Add a fresh squeeze of lime before serving for brightness.

♦ This dish pairs beautifully with simple proteins or can stand alone as a comforting vegetarian meal.