Rice with vegetables and coconut milk
Whether as a simple side for grown ups, or an easy, tasty main for kids, this is a tasty side/light dish and great for using leftovers.
Prep Time2 mins
Cook Time5 mins
Total Time7 mins
- 1/2 tbsp vegetable oil
- 1/2 carrot
- 1/2 zucchini courgette, or less if larger
- 1 handful spinach (only if you have)
- 1/3 cup cooked rice suggest basmati, or a little less
- 2 tbsp coconut milk approx, or a little less
Warm a little oil in a small frying pan over a medium-low heat.
Meanwhile, grate the carrot and zucchini/courgette with fine side of the grater, then add to the pan.
Heat for a couple minutes, stirring regularly, so that vegetables soften.
Finely cut spinach and add to the pan, if using.
Add rice to pan, stir so that vegetables are well mixed through the rice and the rice is heated through, just a couple minutes.
Add coconut milk and stir through. The rice mixture should be slightly moist rather than swimming in the coconut milk.
Calories: 221kcal | Carbohydrates: 22g | Protein: 4g | Fat: 13g | Saturated Fat: 11g | Sodium: 57mg | Potassium: 586mg | Fiber: 2g | Sugar: 4g | Vitamin A: 162.1% | Vitamin C: 33.7% | Calcium: 5.6% | Iron: 12%