Kerala Red Rice & Vegetable Curry Bowl

Method

1. 1

   Cook the red rice

   Rinse the matta rice and add to a pot with the water. Bring to a boil, then reduce heat, cover and simmer 25–30 minutes until tender — red rice takes noticeably longer than white rice, so plan ahead.

2. 2

   Temper the spices

   While the rice cooks, heat the coconut oil in a separate pot. Add mustard seed and curry leaves, and fry until the seeds crackle.

3. 3

   Cook the aromatics

   Add the onion and cook 5 minutes until soft, then stir in the tomatoes and cook until they break down, about 5 minutes more.

4. 4

   Add vegetables and spices

   Tip in the mixed vegetables along with coriander powder, turmeric and chilli powder. Stir well to coat, then add a splash of water, cover, and cook 12–15 minutes until the vegetables are tender.

5. 5

   Finish with coconut milk

   Stir in the coconut milk and simmer gently for 5 minutes — do not let it boil hard, or the coconut milk may split. Season with salt.

6. 6

   Serve

   Spoon the curry generously over bowls of the cooked red rice and serve hot.