You know I love my spices as much as I love fresh, wholesome, nutritious food. Marrying the two to arrive at a deeply satisfying meal can sometimes require the kind of time you may not always have though. That’s when a little cheating is in order!
Ever since I discovered spicemode, my spice game found new heights. I mentioned them before, because having a consistent source of fresh and fragrant spices and expertly crafted spice blends can make a world of difference in the kitchen. Recently I starting trying their cooking sauces and my mind was blown. Highly recommended!
I used their madras cooking sauce for this dish and the result was extraordinary. Read more for the full recipe and a short recipe video 🙂
- 1 cup basmati rice rinsed
- 3 cups water
- 1 bay leaf
- 2 tablespoon coconut oil
- 1 onion medium diced finely
- 2 garlic cloves minced
- 1 red bell pepper sliced
- 1/2 cup carrots shredded
- 1 cup green peas
- 1/2 medium cauliflower cut into florets
- 1 teaspoon fresh ginger grated
- 1 jar spicemode madras sauce 9 oz,255g
- salt and peper to taste
Bring the water to boil, add salt, the bay leaf and the rice.
Cook until done but still firm, drain and set aside.
Heat the coconut oil in a large skillet over medium heat.
Add the onion, stir and cook for about 5 minutes. Add the garlic, red pepper, carrots, peas and cauliflowers.
Stir and add freshly grated ginger
Add the whole jar of spicemode madras sauce
Adjust salt and pepper to taste and cook for 3 minutes.
Add the cooked rice and mix. Serve with freshly chopped cilantro and lime