Curried Corn and Coconut Rice
found in Side Dishes - Vegetable Sides
 | Vegetarian |  | Vegan |  | Nut Free |  | Gluten Free |  | Dairy Free |
Prep: 30 minutes
Cook: 1 hour
Difficulty:
Difficult
The coconut rice and curried corn in this recipe could very well be eaten separately, and they would make fine additions to lunch or dinner, but the combination of the two is truly special.
Ingredients
- 2 tbsp turmeric
- 1 tbsp coriander seeds, toasted
- 1 tbsp cumin seeds, toasted
- 2 tsp fenugreek seeds, toasted
- 2 tsp mustard seeds, toasted
- 11⁄2 tsp black peppercorns
- 11⁄2 tsp allspice berries, toasted
- 1 tsp ground ginger
- 3⁄4 tsp cayenne pepper
- 2 cloves
- 180ml coconut milk
- 360ml water
- 180g brown rice, soaked in water overnight and drained well
- 500g sweetcorn
- 1 tbsp coconut oil
- 1 tbsp thyme
For The Curry Powder
For The Rice
For The Corn
Directions
1
To make the Jamaican curry powder, combine all the ingredients in a mortar or spice grinder and grind into a fine powder. Transfer to a jar, and seal tightly. Stored at room temperature, it will keep for 6 months.
2
To prepare the rice, combine the coconut milk, water, and 1⁄2tsp salt in a medium saucepan and bring to a boil over high heat. Add the rice, stir well, and return to a boil. Immediately decrease the heat to low, cover, and simmer for 50 minutes, until all of the liquid is absorbed and the rice is tender. Remove from the heat and let sit, covered, for at least 10 minutes. Fluff with a fork before serving.
3
To prepare the corn, put about 8 cups of water in a medium pot and bring to a boil over high heat. Add 1 teaspoon of salt, then add the corn. Immediately remove from the heat and let sit for 30 seconds. Drain well.