The main course for 4 people, mixing influences from Mayotte and Hungary.
This hearty main course blends the coconut-rich flavors of Mayotte with the paprika-spiced heartiness of Hungary. It's a flavorful vegan rice dish, where the creamy coconut milk meets the earthy paprika, resulting in a complex and satisfying meal.
serving 4
time 50 min
ingredients:
- - 300 grams long long-grain rice
- - 150 grams of potatoes, peeled and diced
- - 100 grams carrots, peeled and diced
- - 1 large onion, chopped
- - 2 cloves garlic, minced
- - 1 red bell pepper, diced
- - 1 teaspoon ground paprika
- - 1/2 teaspoon cumin
- - 1/4 teaspoon turmeric
- - 1 can (400ml) coconut milk
- - 50 ml vegetable broth
- - 2 tablespoons soy sauce
- - 1 tablespoon olive oil
- - Fresh cilantro, chopped (for garnish)
- - Salt and pepper to taste
1. Heat olive oil in a large pot. Saute onions and garlic until softened.
2. Add rice, carrots, potatoes, and bell pepper; stir-fry for 5 minutes.
3. Add paprika, cumin, turmeri,c and salt and pepper; mix well. Stir for another 2 minutes.
4. Pour coconut milk and vegetable broth into the pot and stir.
5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the rice simmer for 20-25 minutes until all liquid is absorbed and the rice is tender.
6. Stir in soy sauce. Taste and add salt/pepper if needed.
7. Garnish with fresh cilantro and serve hot
Pro tips:
For a richer flavor, toast the rice and spices in the olive oil before adding the other ingredients.
Adjust the amount of soy sauce according to your taste preference.
