Coconut rice scented with curry and caramelised onions Recipe

  • 250g/9oz basmati rice
  • 100ml/3½fl oz coconut milk
  • pinch curry powder
  • 500ml/18fl oz hot vegetable stock
  • 1 tbsp grated fresh coconut
  • salt and freshly ground black pepper
  • 2 tbsp vegetable oil
  • ½ onion, finely sliced
  • salt and freshly ground black pepper
  • 2 tbsp toasted pine nuts
  • 1 tbsp chopped fresh chives, to garnish
  1. For the coconut rice, place the rice, coconut milk, curry powder, vegetable stock and grated coconut into a medium saucepan. Bring to the boil, then reduce the heat and simmer gently for ten minutes. Drain well and season with salt and freshly ground black pepper.
  2. For the caramelised onions, heat the vegetable oil in a frying pan, add the onions and cook over a gentle heat for ten minutes, stirring occasionally. Season well with salt and freshly ground black pepper.
  3. To serve, pile the rice into a serving bowl, top with the onions and pine nuts and garnish with chives.