Ingredients
1
can (13.5 oz) unsweetened coconut milk (not cream of coconut)
3/4
cup water
1 1/2
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
1 1/2
teaspoons garam masala
Chopped fresh cilantro, if desired
Lime wedges, if desired
Preparation
Heat oven to 375°F. Spray 13x9-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; bake 40 minutes or until thoroughly heated. Garnish with cilantro; squeeze lime juice over top.
