Spinach and Carrot Pulao with Coconut Curry
by Tarla Dalal
Added to 116 cookbooks
This recipe has been viewed 20947 times
Chock-full of nutrients and bubbling with flavour, the Spinach and Carrot Rice with Coconut Curry is a tasteful preparation of spinach and carrot rice perked up with a spicy paste, layered with coconut curry, and baked in an oven so the flavours mingle and cause your taste buds to tingle!
- Heat the ghee in a broad non-stick pan and add the cumin seeds.
- When the seeds crackle, add the spinach, carrots, rice and salt, mix well and cook on a medium flame for 1 to 2 minutes.
- Divide the rice into 2 equal portions and keep aside.
- Heat the ghee in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the paste and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the coconut milk, sugar and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
- Grease a baking bowl with a little ghee, pour 1 portion of the rice into it and spread it evenly.
- Pour the coconut curry over it and spread it evenly and finally top it with the 2nd portion of the rice over it and spread it evenly.
- Serve immediately.
Nutrient values per serving
|Vitamin A||1007.1 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.3 mg|
|Vitamin C||7 mg|
|Folic Acid||30.3 mcg|
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