Monday, January 26, 2009

Coconut-Curry Rice and Collards

Another great tester recipe from Robin Robertson's new cookbook due out later this year. Coconut-Curry Rice is quick, simple, yummy, and inexpensive. I am a sucker for anything with coconut and/or curry so this recipe felt like home to me. I think it would be great with quinoa too (shown here with brown rice). The garlicky collards was a perfect companion for the curry.

3 comments:

Mary Ellen said...

Ummm. the rice dish sounds very good. Just wanted to tell you that my family has become a BIG fan of garlic bread topping--on top of EVERYTHING. I didn't have pumpkin seeds when I made it over the weekend, so I used pistachios. You should try that variation. I put it on top of a stew made from garbanzos, artichoke hears, 1/2 lb. of mushrooms, garlic and strained tomatoes.

VeganLinda said...

Mel, I'm so glad you are enjoying the garlic bread topping. It is addictive! I have tried different nuts/seeds, but I don't think I've done pistachios...I'll have to try that. The stew sounds yummy. I love artichoke hearts and don't use them as much as I should.

Jeremy said...

I have some good mania for coconut curry rice. But my kids don't like this. I plan to make it for my hubby and give him a surprise.