Cook-up is rice, beans, coconut milk and lots of other stuff pressure cooked. I must say, it's one of my favorite Guyanese dishes.
However, mine and Tony's version is so much better!! I could eat this multiple times per week.
I dare you to try it!
1 cup rice
1 can coconut milk
1 Tablespoon curry powder
½-1 Tablespoon cumin
1 can beans (whatever you prefer: black, kidney, navy) or dry beans (cook first)
Veggies (bora, eggplant, sweet peppers is what we mostly use) get creative
1 onion
3 cloves garlic
2 small hot peppers
1 inch ginger
A little more curry and cumin and pinches of salt
Olive oil
Rinse rice if needs be and put in a cooking pot. Add the whole can of coconut milk and a little water. Add 1 Tablespoon curry powder and ½-1 Tablespoon cumin, a few pinches of salt, stir well and place lid on top of pan and cook. You can stir occasionally, you know it’s done when the liquid has been absorbed, if it’s soupy let it cook longer or you can add the beans. Either way stir in your canned/cooked beans when rice is almost finished.
In a separate pan heat a little olive oil then add diced hot peppers and garlic stir for a few minutes. Then add diced onion and ginger and stir a few more minutes. Add all your veggies and when everything is lightly coated in olive oil sprinkle a little more curry powder. Stir well and cook for about 5 minutes. After that mix the veggies with the rice and beans. Mix well and enjoy!
This dish is full of bursting flavor and oh so yummy!
Wow... I will. I think I'm going to have to start experimenting with coconut milk. This sounds so intriguing I'll have to actually try it because I can't use my taste-imagination to predict the flavor.
ReplyDeleteThanks for posting your cooking adventures!
Laura
hip pressure cooking
making pressure cookers hip again, one recipe at a time!
I have to say thumbs down to this recipe. You guys may think it's better but have you ever taken a look at the nutritional value of coconut milk that comes in a can?
ReplyDelete"Traditional coconut milk — the kind that comes in a can — has a somewhat astounding 550 calories per cup and provides more than 250% of the daily recommended limit for saturated-fat intake, according to the U.S. Department of Agriculture."
http://articles.latimes.com/2010/mar/22/health/la-he-0322-nutrition-lab-20100322
Now compare that to the Guyanese version of this dish which uses freshly grated coconut mixed with water and squeezed by hand(which leaves most of the oil in the solids) and freshly soaked beans sans preservatives and BPA. I think whatever upgrades you think you made with the additional spices and veggies were undone (and then some) by the addition of the machine-expelled, thickened and concentrated coconut milk and the I used to be nutritious once but that was before I spent three years in a can beans.
There is a reason processed foods=bad.