Coconut curried rice
40 minutes,  Asian,  Dairy Free,  Dinner,  Fakeaway,  Gluten Free,  Lunch,  Under £1,  Vegetarian

Curried coconut rice

To kick off National Curry Week I created this delicious coconut curried rice recipe. This is one of my favourite lunchtime dishes, I normally cook a batch of it to enjoy during the week as it keeps for up to 5 days and is full of flavour to give you a good afternoon kick.

£0.30     Ready in 40 minutes      Serves 5

All you need is

  • 300g of rice (60g per person)
  • 3 large carrots
  • 1 large onion
  • 100g frozen vegetables
  • 2 tbsp desiccated coconut
  • 1 tbsp garam masala
  • 2 tsp turmeric
  • 1 tbsp mild curry powder
  • 1 tsp chilli flakes
  • Good amount of salt and pepper

To make it just

  1. Place the rice and frozen vegetables in a saucepan.
  2. Peel the carrots and cut into thin slices and add to the saucepan.
  3. Cover the saucepan with water and bring to the boil, once boiling remove from the heat and leave to cook.
  4. Chop the onion into large chunks and place in a frying pan with a little bit of oil.
  5. In a pestle and mortar combine all of the seasonings and add half to the onions. If you don’t have a pestle and mortar, add half of the spices to the onion and combine well in the pan.
  6. Once the onion has started to cook down and the rice has cooked, then add the onions to the saucepan and the remaining spices.
  7. Mix well and either eat hot now or store in tupperware to have later in the week!

Nutritional values

coconut curried rice nutritional

Where to buy

ASDA Tesco Sainsbury’s
Rice £1.74 £1.49 £1.30
Carrots £0.45 £0.45 £0.60
Onions £0.22 £0.16 £0.75
Frozen vegetables £0.77 £0.89 £0.80
Desiccated coconut £0.79 £0.80 £1.50 (200g)
Garam masala £1.25 £0.85 £0.75
Turmeric £0.50 £0.99 £0.75
Mild curry powder £1.00 £1.00 £1.00
Chilli flakes £0.70 £0.85 £1.00
Salt £0.22 £0.29 £0.35
Pepper £0.70 £0.70 £1.65

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