Rice and Curry

Ingredients(for 1 medium plate (1/2 cup rice + 1/2 cup assorted curries))

• 1 cup Red or white rice (Sri Lankan samba or kakulu rice preferred)
• 1/2 cup Carrots (diced)
• 1/2 cup Green beans (chopped)
• 1/2 cup Potatoes (diced)
• 1/3 cup Coconut milk (light or regular)
• 1 small Onion (sliced)
• 2 Garlic cloves (minced)
• 6-8 Curry leaves (fresh if possible)
• 1/2 tsp Mustard seeds
• 1 tsp Sri Lankan curry powder (roasted)
• 1/4 tsp Turmeric powder
• to taste Salt
• 1/4 tsp Black pepper (freshly ground)
• 2 tbsp Fresh grated coconut (for pol sambol (optional)) - optional
• 1 Green chili (sliced, optional for extra heat) - optional

Instructions

1. 1

   Rinse the rice thoroughly and cook in a rice cooker or pot with 2 cups water until fluffy. Set aside.

   15 minutes

   Use red rice for extra fiber and a low glycemic index.

2. 2

   Heat a non-stick pan on medium and add mustard seeds. When they begin to pop, add the sliced onion, garlic, and curry leaves. Sauté until fragrant.

   4 minutes

   Do not burn the mustard seeds; add onions as soon as they start popping.

3. 3

   Add carrots, green beans, and potatoes to the pan. Stir well. Sprinkle with turmeric, curry powder, black pepper, and a pinch of salt.

   2 minutes

   Cut vegetables evenly for uniform cooking.

4. 4

   Pour in the coconut milk and 1/4 cup water. Cover and simmer until vegetables are tender but not mushy.

   8 minutes

   Use light coconut milk for a lower-calorie curry.