Indonesian coconut rice on a bed of carrots and vegetables

Ingredients for 4 servings:

• 250 g rice
• 2 shallots
• 2 cloves garlic
• 3 tbsp oil (peanut), for frying
• 4 spring onions
• ¼ chili pepper(s)
• 1 small bunch of parsley
• Ginger root
• 1 tsp mustard
• 1 tsp turmeric
• 1 tsp salt
• 1 pinch(s) of pepper
• 1 pinch of cinnamon
• 1 tsp sugar
• ½ tsp Allspice, alternatively Clove powder
• 250 g desiccated coconut
• 1 pinch(s) curry powder
• 1 tsp chili powder
• 6 carrots
• 150 g white cabbage
• 5 tbsp kernels, mixed
• 1 bell pepper(s)
• 250 g tomatoes
• 1 dashes soy sauce
• Oil (peanut), for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Rice: Cook the rice according to the package instructions. Finely chop the shallots and garlic cloves and fry them in peanut oil. Chop the spring onions, chili pepper, and parsley, grate a little ginger, and add them. Season with mustard, turmeric, salt, pepper, cinnamon, sugar, allspice, a little curry powder, chili powder, and a little coriander. Add the desiccated coconut and fry everything together. Mix with the rice and season to taste. Vegetables: Peel and thinly slice the carrots, shred the white cabbage, and fry it with the seeds in peanut oil. Meanwhile, peel the bell peppers and quarter the tomatoes. Add the bell peppers and fry. When everything seems ready, deglaze with a splash of soy sauce and add the chopped tomatoes. Stir. Serve the rice and vegetables together.