Red Coconut Curry Rice

Ingredients

• 1 cup mixed vegetables (e.g., green beans, carrots, peas)
• 1 cup thick coconut milk
• 1 medium onion, finely chopped
• 1 tbsp ginger-garlic paste
• 6-8 dry red Goan chilies (soaked & ground with 1/2 tsp cumin seeds)
• 1/2 tsp turmeric powder
• 4-5 curry leaves
• 2 tbsp coconut oil
• Salt to taste
• Steamed Goan parboiled rice for serving

Instructions

1. 1Heat coconut oil in a pan, add curry leaves and chopped onion; sauté until translucent.
2. 2Add ginger-garlic paste and turmeric powder, cook for 1 minute.
3. 3Stir in the ground red chili paste and cook on low heat for 5 minutes until raw smell disappears.
4. 4Add mixed vegetables and a little water, cover, and cook until vegetables are semi-tender.
5. 5Pour in the thick coconut milk and salt; gently simmer for 5-7 minutes until vegetables are fully cooked and gravy thickens.
6. 6Serve hot over steamed Goan parboiled rice.