Wanigan home delivery

Basmati Spinach Ragout

Preparation Time: 15 minutes
Cooking Time: 25 minutes

Serves: 4


1 1/2 tsp. coriander seeds
1 tsp. mustard seeds
1 tsp. cumin seeds
1/2 tsp. black peppercorns
1/4 cup flaked coconut
1 Tbsp. canola oil
1 Tbsp. ginger, minced
1 hot pepper,, diced
1 14 oz can coconut milk
1 cup basmati rice, uncooked
4 1/2 cups water
1/2 tsp. sea salt
2 carrots, sliced 1/2 inch
1 bunch spinach, stems removed
Sea salt and fresh ground pepper to taste


In a small skillet over medium heat, toast coriander, mustard, cumin and peppercorns, stirring constantly, until the spices become fragrant. Grind them in a blender or spice mill. Add flaked coconut and grind again. Set aside.

In a stockpot, heat the oil over medium heat. Add ginger and hot pepper, and cook for 1 minute. Add the coconut milk, rice, water and sea salt. Over high heat, bring the mixture to a boil, stirring constantly. Then cover and turn heat to low. When the stew has simmered for 10 minutes, add the carrots. Cover pan, cook for 8 minutes or until rice and carrots are tender, stirring a few times to prevent rice from sticking. Stir in the spice-coconut mixture. When the rice and carrots are tender, stir in the spinach. Let the stew cook, covered, for another minute, then stir it, season to taste with sea salt and fresh pepper. Serve in large bowls with crusty bread on the side.

Source: Emmons, Vegetarian Planet.


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