Courgette,Carrot and Tomato Rice


1 onion, finely chopped

6 garlic cloves, finely chopped

1 tsp medium chilli powder (optional)

3 tsp tomato purée

1 carrot, peeled and coarsely grated

1 courgette, chopped in cubes

200g basmati rice, washed and drained


Heat 2 tablespoons of sunflower oil in a heavy-based saucepan and fry the onion over a high heat for 3-4 minutes until it starts to turn golden. And the garlic, reduce the heat to medium and fry for a further 3-4 minutes.

Add the chilli powder and cook for a few seconds, then stir in the tomato purée. Mix in the carrot and courgette, then tip in the rice and mix well.

 Pour coconut n 400ml boiling water and season with salt. Stir once gently and bring to the boil, then reduce the heat. Cover with a tight-fitting lid and simmer for 12 minutes, without lifting the lid. Turn off the heat and leave the pan covered for a further 5 minutes to finish cooking the rice in the steam.

Remove the lid, fluff up the rice with a fork and serve hot.