Coconut rice with okra and paneer

Gluten Free, Vegetarian

2 Servings, 650 Calories/Serving

25 Minutes

In Malaysia, coconut rice is enjoyed all day long, even at breakfast. Here it’s part of a hearty vegetarian dinner with protein-packed paneer cheese. Boiling the okra briefly before sautéing cuts down on the vegetable’s viscous nature and helps it cook up crisp.

Ingredients

  • ½ ounce fresh ginger
  • ¾ cup basmati rice
  • ½ cup light coconut milk
  • 3 kaffir lime leaves
  • 10 ounces okra
  • 6 ounces paneer
  • 1 teaspoon tamarind paste
  • Fresh cilantro
  • 1 lime
  • 1½ tablespoons sambal oelek (optional)
  • 1 tablespoon fried shallots

Instructions

1

Cook rice

  • Cut half of the ginger into thin slices and reserve the rest.
  • Rinse the rice under cold water until the water runs clear.
In a small saucepan, combine the rice, sliced ginger, coconut milk, kaffir lime leaves and 1 cup water. Season with salt and bring to a boil, then reduce to a simmer. Cover and cook until all the liquid has been absorbed, 15 to 17 minutes. While the rice cooks, prepare the other ingredients.

2

Prep ingredients

In a medium saucepan, bring 6 cups of salted water to a boil.
  • Trim the tops and tips of the okra.
  • Cut the paneer into 2-inch cubes.
  • Whisk 1 tablespoon water into the tamarind paste.
  • Coarsely chop the cilantro.
  • Peel and finely chop the remaining ginger.
  • Cut the lime into wedges.

3

Cook okra, paneer

Add the okra to the boiling salted water and cook until just soft, but not fully cooked through, 2 to 3 minutes. Drain the okra and pat dry. Wipe the pan dry. In the same pan, warm 2 tablespoons oil over medium heat until hot but not smoking. Add the okra and cook until blistered and completely tender, 4 to 5 minutes. Stir in the finely chopped ginger, tamarind, as much of the sambal oelek as you like, and ¼ cup water. Simmer until the liquid has reduced to a thick sauce, 4 to 5 minutes. Stir in the paneer and cook until warmed through, about 2 minutes. Season with salt to taste.

4

Serve

Remove the ginger slices and kaffir lime leaves from the rice. Transfer the rice to individual bowls. Top with the okra and paneer. Garnish with the cilantro and shallots. Serve with the lime wedges.

Nutrition per serving: Calories: 650, Protein: 18g, Total Fat: 31g, Monounsaturated Fat: 12g, Polyunsaturated Fat: 4g, Saturated Fat: 12g, Cholesterol: 45mg, Carbohydrates: 77g, Fiber: 8g, Added Sugar: 0g, Sodium: 1010mg

Similar Recipes

Banana-leaf steamed fish with braised cabbage
Paleo, Gluten Free, Dairy Free
Braised Japanese eggplant with coconut milk and spinach
Vegetarian, Gluten Free, Dairy Free
Banana leaf-wrapped cod with kaffir lime and shiso rice
Gluten Free, Dairy Free, Soy Free