Rice with vegetables and coconut milk
Great as a side (and perfect as a toddler meal, too!), this easy dish is both tasty and quick to make.
Servings: 2 approx
Calories: 170kcal
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Ingredients
- 2 oz carrot (2oz is approx ½ or 1 small carrot)
- 2 oz zucchini courgette (2oz is around ⅓-1/2 a zucchini)
- 1 oz spinach a large handful
- 1 teaspoon vegetable oil approximately
- ¾ cup cooked rice approx, suggest basmati
- ¼ cup coconut milk (¼ cup is 4tbsp) approx
Instructions
- Grate the carrot and zucchini/courgette with fine side of the grater and roughly chop the spinach.
- Warm a little oil in a small skillet/frying pan over a medium heat.
- Add the carrot and zucchini and cook for a couple minutes, stirring regularly, so that the vegetables soften.
- Add the spinach to the pan, if using, and stir to wilt down.
- Add the coconut milk then rice and stir so that vegetables are well mixed through. Cook a minute or two to warm through and evaporate off some of the liquid.
Video
Notes
This uses approx ¼ cup basmati rice (50g) cooked in ½ cup (120ml) water giving around ¾ cup, 135g/4 ½oz cooked rice (volume may be a little more). A little more rice will also work, depending on what you have. You can also easily adjust the ingredients to the vegetables you have/prefer and quantities you have, too.
Nutrition
Calories: 170kcal | Carbohydrates: 22g | Protein: 3g | Fat: 8g | Saturated Fat: 7g | Sodium: 37mg | Potassium: 327mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6122IU | Vitamin C: 11mg | Calcium: 39mg | Iron: 2mg
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