Ingredients with Measurements:
- 2 cups of white rice
- 1 can of coconut milk (400ml)
- 1 cup of water
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 tablespoons of curry powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 can of chickpeas (400g), drained and rinsed
- 1 can of green beans (400g), drained
- 1 red bell pepper, diced
- 1/2 cup of roasted peanuts
- 2 tablespoons of vegetable oil
Special equipment needed:
- Rice cooker or pot with lid
- Large skillet or wok
Step-by-step instructions:
1. Rinse the rice in a fine mesh strainer and add it to the rice cooker or pot. Add the coconut milk, water, and 1/2 teaspoon of salt. Stir to combine and cook according to the manufacturer's instructions or until the rice is cooked.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes or until softened.
3. Add the curry powder, turmeric powder, cumin powder, coriander powder, salt, and black pepper. Stir to combine and cook for 1-2 minutes or until fragrant.
4. Add the chickpeas, green beans, and red bell pepper. Stir to combine and cook for 5-7 minutes or until the vegetables are tender.
5. Add the cooked rice to the skillet or wok and stir to combine with the vegetable mixture. Cook for 2-3 minutes or until heated through.
6. Serve the Nasi Kari Kacang in bowls and top with roasted peanuts.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Rice cooker or pot: medium heat
Skillet or wok: medium-high heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 550
Fat: 22g
Carbohydrates: 73g
Protein: 16g
Sodium: 800mg
Sugar: 4g
Fiber: 9g
Substitutions for ingredients:
- White rice can be substituted with brown rice or quinoa.
- Chickpeas can be substituted with kidney beans or black beans.
- Green beans can be substituted with snow peas or snap peas.
- Roasted peanuts can be substituted with cashews or almonds.
Variations:
- Add diced chicken or shrimp for a non-vegetarian version.
- Add diced potatoes or sweet potatoes for a heartier meal.
- Use different vegetables such as carrots, zucchini, or eggplant.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch.
- Use a non-stick skillet or wok to prevent sticking.
- Toast the spices in the skillet or wok before adding the vegetables for extra flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Nasi Kari Kacang in the microwave or on the stove over medium heat until heated through.
Presentation ideas:
Serve the Nasi Kari Kacang in bowls and garnish with fresh cilantro or sliced green onions.
Garnishes:
Roasted peanuts, fresh cilantro, sliced green onions.
Pairings:
Serve with a side of cucumber salad or pickled vegetables.
Suggested side dishes:
Cucumber salad, pickled vegetables, steamed broccoli.
Troubleshooting advice:
- If the rice is too dry, add a splash of water or coconut milk to moisten it.
- If the vegetables are too crunchy, cook them for a few more minutes until tender.
Food safety advice:
- Make sure to cook the rice and vegetables thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Nasi Kari Kacang is a popular dish in Malaysia and Indonesia. It is a vegetarian version of the traditional Nasi Kari, which is made with meat.
Flavor profiles:
Nasi Kari Kacang has a creamy and slightly sweet flavor from the coconut milk, with a spicy kick from the curry powder and other spices. The roasted peanuts add a crunchy texture and nutty flavor.
Serving suggestions:
Serve the Nasi Kari Kacang as a main dish for lunch or dinner.
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Region: Malaysian