Creamy Coconut & Black-Eyed Pea Rice
Ingredients
- 1 medium red onion finally chopped
- 1 cup coconut milk
- 1 tin black eyed peas
- 1 cup basmati rice
- 3 tbsp curry paste
- 2 tsp salt
- ½ tsp ground cumin
- 1 tbsp honey
Instructions
- Heat a little olive oil in a pan over medium-high heat. Add the onion and black-eyed peas and fry until the onion becomes translucent.
- Lower the heat and add the cumin, honey and 1 tsp of salt. Stir well to combine.
- Mix the coconut milk with ½ cup warm water and the curry paste, stirring until the paste is fully dissolved. Pour the mixture into the pan and bring to a boil.
- Meanwhile, rinse the rice under cold running water until the water runs clear.
- Reduce the heat to low and add the rice and remaining 1 tsp of salt. Bring back to a boil, then cover the pan tightly and simmer on low heat for 15 minutes.
- Turn off the heat and, without lifting the lid, leave the rice to rest for another 10 minutes.
- Remove the lid and gently fluff the rice with a fork before serving.