Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, vegan chili with coconut rice. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Serve with coconut rice for an amazing vegan meal! I used jasmine rice here, and grated some fresh ginger and chili pepper into the mixture before cooking, for an extra fragrant final result. This vegan coconut rice pudding is smooth and creamy and makes the perfect warming treat!
Vegan Chili with coconut rice is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Vegan Chili with coconut rice is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can cook vegan chili with coconut rice using 18 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Vegan Chili with coconut rice:
- Make ready 1 Onion diced
- Get 2 Cloves Garlic
- Prepare 1 Bag veggie mince
- Make ready 1 Tin Tomatoes
- Make ready 2 Tbsp Tomato Puree
- Make ready 3 Tsp Paprika
- Get 3 Tsp Cumin
- Get 2 Tsp Chilli flakes
- Get 2 Bay Leaves
- Take 1 Veggie Stock Cube
- Get 1 Tsp sugar
- Take 2 Tins Beans (I used butter and haricot)
- Prepare 1 Courgette diced
- Take 2 Grated Carrots
- Prepare 100 g Rice
- Get 1 Tin coconut milk
- Take to taste Salt and pepper
- Take 2 Tbsp Oil
I'm totally cool with either option. If you try making this Sweet Chili Tofu with Coconut Rice. This low carb vegan version of coconut rice is tangy, slightly sweet and has a nicy spicy chili kick! No - just learn how to cook rice on the stove.
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!
It's easy once you get comfortable with it. I used to always burn my rice and fuck my dinner up. Bring water and rice to a boil in a saucepan. Complete with a savory marinade and a decadent, sweet chili cream sauce, this Coconut Crusted Tofu tastes just like a tropical beach vacation. To make it a heartier meal, serve everything over a bed of cooked brown rice or quinoa.
So that’s going to wrap this up with this special food vegan chili with coconut rice recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
