CategoryDifficultyIntermediate

Yields1 Serving
Prep Time20 minsCook Time40 minsTotal Time1 hr

 2 cups Brown basmati rice
 1 cup Cooked mung beans
 1 ½ cups Diced carrots
 ½ cup Chopped green beans
 ½ cup Sweetcorn
  cup Chickpea tofu pieces
 2 Red bell peppers, chopped
 2 Chilli peppers, chopped
 2 tsp Minced garlic
 ½ Medium red onion, diced
 5 tbsp Soy sauce/liquid aminos/tamari
 3 tsp Curry powder
 1 tsp Dried thyme
 1 ½ cups Coconut milk
 Salt, to taste

1

Boil the rice for 15 minutes or until nearly cooked, but not quite done. Drain excess water if necessary and set aside.

2

Sautee the onions, garlic and pepper in the liquid aminos/soy sauce until slightly browned. Add a little water to prevent burning. Pour in a cup and a half of water, then add the vegetables, mushrooms and spices. Leave to simmer uncovered for 7 minutes.

Eat Right Naija IMG_1040
3

Add the rice and coconut cream to the pot and mix in with the veggies. Add just enough water to reach the height of the rice in the pot; avoid covering it completely.

Eat Right Naija IMG_1045
4

Adjust seasoning if necessary, then drop in the chickpea tofu pieces, but do not stir them into the rice.

Eat Right Naija IMG_1047
5

Stretch a sheet of foil across the rim of the pot and fit the cover over it tightly so that steam cannot escape. This will allow the rice and tofu steam to gently and absorb the vegetable stock.

Eat Right Naija IMG_1049
6

Leave to simmer on low heat for 10-15 minutes or until the water in the pot has dried out. Stir the chickpea tofu into the rice and fluff with a fork.

Ingredients

 2 cups Brown basmati rice
 1 cup Cooked mung beans
 1 ½ cups Diced carrots
 ½ cup Chopped green beans
 ½ cup Sweetcorn
  cup Chickpea tofu pieces
 2 Red bell peppers, chopped
 2 Chilli peppers, chopped
 2 tsp Minced garlic
 ½ Medium red onion, diced
 5 tbsp Soy sauce/liquid aminos/tamari
 3 tsp Curry powder
 1 tsp Dried thyme
 1 ½ cups Coconut milk
 Salt, to taste

Directions

1

Boil the rice for 15 minutes or until nearly cooked, but not quite done. Drain excess water if necessary and set aside.

2

Sautee the onions, garlic and pepper in the liquid aminos/soy sauce until slightly browned. Add a little water to prevent burning. Pour in a cup and a half of water, then add the vegetables, mushrooms and spices. Leave to simmer uncovered for 7 minutes.

Eat Right Naija IMG_1040
3

Add the rice and coconut cream to the pot and mix in with the veggies. Add just enough water to reach the height of the rice in the pot; avoid covering it completely.

Eat Right Naija IMG_1045
4

Adjust seasoning if necessary, then drop in the chickpea tofu pieces, but do not stir them into the rice.

Eat Right Naija IMG_1047
5

Stretch a sheet of foil across the rim of the pot and fit the cover over it tightly so that steam cannot escape. This will allow the rice and tofu steam to gently and absorb the vegetable stock.

Eat Right Naija IMG_1049
6

Leave to simmer on low heat for 10-15 minutes or until the water in the pot has dried out. Stir the chickpea tofu into the rice and fluff with a fork.

Coconut fried rice