Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, vegan chili with coconut rice. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Serve with coconut rice for an amazing vegan meal! I highly, highly recommend that everyone who makes rice with regularity get a rice cooker. In addition to making this particular recipe a complete breeze, it's just a fantastic device to have around for bulking up any meal by adding a cooked grain.
Vegan Chili with coconut rice is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Vegan Chili with coconut rice is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can have vegan chili with coconut rice using 18 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Vegan Chili with coconut rice:
- Take 1 Onion diced
- Make ready 2 Cloves Garlic
- Prepare 1 Bag veggie mince
- Make ready 1 Tin Tomatoes
- Prepare 2 Tbsp Tomato Puree
- Prepare 3 Tsp Paprika
- Make ready 3 Tsp Cumin
- Prepare 2 Tsp Chilli flakes
- Prepare 2 Bay Leaves
- Take 1 Veggie Stock Cube
- Get 1 Tsp sugar
- Take 2 Tins Beans (I used butter and haricot)
- Make ready 1 Courgette diced
- Make ready 2 Grated Carrots
- Take 100 g Rice
- Make ready 1 Tin coconut milk
- Make ready to taste Salt and pepper
- Prepare 2 Tbsp Oil
The rice is coconutty and fragrant with herbs and spiked with one of the spiciest peppers around Then add the chili pepper, thyme and powdered spices and stir in. Coconut rice is creamy, rich, and delicious; especially when Thai green curry paste is added to a spicy, flavorful kick! In a saucepan, combine coconut milk, water, sugar, and salt. Bring to a boil over medium heat.
Instructions to make Vegan Chili with coconut rice:
- Heat the oil in a large pan (with a lid) on a medium heat. Add the onions and cook until they’re translucent. Add the garlic, courgette and carrot, cook until soft.
- Turn down the heat. Add spices and cook for another minute. Then add the mince and cook for another 2 minutes. Add the tinned tomatoes and half a can of water (use the empty tomato can). Add the bay leaves.
- Crumble in the stock cube, the sugar and tomato purée. Simmer the pot gently, then bring the pot to the boil. Give it a good stir and cover with the lid. Let it simmer for 20 minutes. Keep an eye on the pot and stir occasionally so it doesn’t dry out!
- Separately add the rice to a pan. Add water until it just covers the rice, then tip in the coconut milk. Add a little salt, and boil until the rice is sticky (about 20 mins).
- Drain and add the beans to the chili, simmer for another 10 minutes. If it gets dry add more water, a tablespoon at a time.
- After 10 mins take the chili off the heat and leave to sit with the lid on the pot. Serve after 10 mins and enjoy!
Reheat for just a minute, or the shrimp may become rubbery. Now, if you're wondering if you're about to see a million tofu recipes… don't. I am not going vegan and I am not stocking up on tofu. This would also be delicious, but definitely NOT vegetarian or animal-friendly. I'm totally cool with either option.
So that’s going to wrap it up with this special food vegan chili with coconut rice recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
