I wrote down the amounts of veggies I found in my fridge, but feel free to adjust this to your own preferences. The recipe makes A LOT of rice, so if you wish to make a smaller amount cut the recipe in half. You can also add different veggies, tofu, tempeh etc. The ultimate comfort food!
2 cups coconut milk
3 cups water
1 Tbs. green curry paste (I like the rice a little bit spicier, adjust this to your own liking)
3 Tbs. soy sauce (make sure to use a gluten-free one, if you want this dish to be gluten-free)
1/4 cup yeast flakes
1 tbsp. onion powder
1/4 tbsp. cumin powder
1 small onion
1 clove garlic
1/2 tbsp. mustard seeds
2 bay leaves
1/2 tbsp. coriander seeds
pinch of nutmeg
salt, pepper to the taste
juice of half a lime (or lemon juice)
thumbnail sized fresh ginger
one small fresh chili (optional - only, if you like your sauces very spicy)
bunch of fresh parsley
6 cups cooked rice
300g. fresh spinach
200g. green peas
Put the coconut milk, water, green curry paste, soy sauce, yeast flakes, onion powder, cumin, salt & pepper, fresh ginger, chili (if using) and the juice of half a lime in a blender and blend until combined and frothy. Put aside.
Heat few drops of oil in a wok or deep frying pan. Chop the onion and fry with mustard seeds, bay leaves and coriander seeds until they start to pop. About 2-3min.
Add minced garlic and the mushrooms. Fry until the edges of the mushrooms are golden. Add a pinch of nutmeg.
Add your spinach and green peas.
Pour in the blended coconut mixture and cook until the veggies are soft and cooked through.
At the end, add cooked rice and fresh (chopped) parsley, stir well, turn the heat off and let sit for about 15-20min. until the rice soaks up most of the coconut sauce and the texture gets creamy.
Decorate with some fresh herbs and limes.