Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, vegan chili with coconut rice. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Vegan Chili with coconut rice is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Vegan Chili with coconut rice is something which I have loved my entire life. They’re nice and they look wonderful.
Order Today From The Health Food Specialists. Save time and buy groceries online from Amazon.co.uk Vegan Chili with coconut rice #mycookbook, this yummy chili is made from what I can find in the fridge, freezer and cupboards! It's the perfect adaptable recipe, so if you don't have all the ingredients then swap them out!
To get started with this recipe, we must prepare a few components. You can have vegan chili with coconut rice using 18 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Vegan Chili with coconut rice:
- Prepare 1 Onion diced
- Make ready 2 Cloves Garlic
- Get 1 Bag veggie mince
- Take 1 Tin Tomatoes
- Prepare 2 Tbsp Tomato Puree
- Make ready 3 Tsp Paprika
- Get 3 Tsp Cumin
- Take 2 Tsp Chilli flakes
- Make ready 2 Bay Leaves
- Prepare 1 Veggie Stock Cube
- Get 1 Tsp sugar
- Get 2 Tins Beans (I used butter and haricot)
- Make ready 1 Courgette diced
- Take 2 Grated Carrots
- Make ready 100 g Rice
- Get 1 Tin coconut milk
- Take to taste Salt and pepper
- Get 2 Tbsp Oil
Add spices and cook for another minute. Vegan chickpea curry with eggplant and coconut. Vegan Chili with coconut rice step by step. Heat the oil in a large pan (with a lid) on a medium heat.
Steps to make Vegan Chili with coconut rice:
- Heat the oil in a large pan (with a lid) on a medium heat. Add the onions and cook until they’re translucent. Add the garlic, courgette and carrot, cook until soft.
- Turn down the heat. Add spices and cook for another minute. Then add the mince and cook for another 2 minutes. Add the tinned tomatoes and half a can of water (use the empty tomato can). Add the bay leaves.
- Crumble in the stock cube, the sugar and tomato purée. Simmer the pot gently, then bring the pot to the boil. Give it a good stir and cover with the lid. Let it simmer for 20 minutes. Keep an eye on the pot and stir occasionally so it doesn’t dry out!
- Separately add the rice to a pan. Add water until it just covers the rice, then tip in the coconut milk. Add a little salt, and boil until the rice is sticky (about 20 mins).
- Drain and add the beans to the chili, simmer for another 10 minutes. If it gets dry add more water, a tablespoon at a time.
- After 10 mins take the chili off the heat and leave to sit with the lid on the pot. Serve after 10 mins and enjoy!
Add the onions and cook until they're translucent. Add the garlic, courgette and carrot, cook until soft. Add spices and cook for another minute. Vegan chickpea curry with eggplant and coconut. Vegan Chili with coconut rice instructions.
So that’s going to wrap this up with this special food vegan chili with coconut rice recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
