Indian-Style Vegetable Casserole
8 servings (11⁄3 cups each)
Ingrediënten
- 1 can 13.5 oz unsweetened coconut milk (not cream of coconut)
- ¾ cup water
- 1½ teaspoons salt
- 1 cup uncooked basmati rice
- 1 bag 1 lb frozen sliced carrots , thawed, drained (about 4 cups)
- 1 bag 1 lb frozen cauliflower florets, thawed, drained (about 5 cups)
- 1 can 15.8 oz black-eyed peas, drained, rinsed
- 1 serrano chile seeded, finely chopped
- 2 tablespoons olive oil
- 1½ teaspoons garam masala
- Chopped fresh cilantro if desired
- Lime wedges if desired
Instructies
- Heat oven to 375°F.
- Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
- In 2-quart saucepan, stir 1 cup of the coconut milk, the water, 1⁄2 teaspoon of the salt and the rice.
- Heat to boiling over high heat.
- Stir; reduce heat to low.
- Cover; simmer 15 minutes or until liquid is absorbed.
- Remove from heat; fluff rice with fork.
- In large bowl, stir carrots, cauliflower, peas, chile, oil, remaining 1 teaspoon salt and the garam masala.
- Stir in cooked rice and remaining coconut milk until well blended.
- Spoon into baking dish.
- Cover with foil; bake 40 minutes or until thoroughly heated.
- Garnish with cilantro; squeeze lime juice over top.
Notes / Tips / Wine Advice:
Be sure to use plastic gloves when seeding and chopping the chile. Its essential oils can burn if you use your hands and then touch your face. If you’d like extra heat, don’t remove all of the seeds . . . or try using 2 serranos!
