Ok, I read a tweet the other day where the tweeter said that when it comes to recipe writing, she doesn't want to know what memory the recipe evokes for the author or any other back story to it! All she wants to know is whether the recipe has five ingredients and if you can get them all in the local supermarket. So if that person is reading this, I can tell you that today's recipe has five main ingredients (rice, butternut squash, coconut milk, chilli and lime) and a few extras that are in most kitchens (I think / hope). And everything can be got in the local supermarket. Now skip straight to the recipe.
For anyone who's still here, this is the back story to this recipe. Back when I started the blog I ate vegan pretty much most of the time. I was never really into the processed vegan alternatives to things like cheese and meat and so instead I built my meals around vegetables. I found myself eating more vegetables than ever before. Lately, I feel like I've drifted into including dairy in most of my meals. I'm not anti-dairy... I love the stuff. But I just don't think it's necessary to have it in every meal or even every day. Long story short - I'm bored and feel like I'm not giving my vegetables enough attention. So expect to see lots more vegetables recipe here, starting with this Coconut Rice with Butternut Squash and Green Chilli. Butternut squash because I love the stuff and it's beyond simple to cook with. Green chillis because I treated myself to a chilli plant at the start of hte summer and it's literally weighed down with chillis right now. Beyond delighted with myself.
This is one of those one-pot dinners that is packed with flavour and easy to make. Scroll on for the recipe for my Coconut Rice with Butternut Squash and Green Chilli. It's a favourite of mine and I hope you enjoy it too xx
Coconut Rice with Butternut Squash and Green Chilli
1 tbsp coconut oil
1 white onion, finely chopped
2 cloves garlic, minced
1 inch ginger, peeled and grated
1 green chilli, deseeded and finely chopped
1 butternut squash, peeled, deseeded and finely chopped
2 cups brown rice
Pinch cayenne pepper
1/2 tsp sea salt
1 tin coconut milk
2 cups vegetable stock
Juice of 1 lime
Heat the coconut oil in a large pot over a low-medium heat. Add the onion and cook for 10 minutes until it starts to become translucent. Add the garlic and ginger and cook for another minute. Add all the butternut squash and most of the green chilli and cook for a further two minutes. Leave a little of the chilli aside for later.
Rinse the rice under cold water and add it to the pot along with the cayenne pepper and sea salt. Stir well and cook for another 2 minutes. Next add the coconut milk and vegetable stock. Stir everything well. Bring to a boil and then reduce the heat, cover and cook for about 30 minutes. During this time, the squash and rice will become tender and absorb most of the liquid. If the rice isn't fully cooked after this time, you may need to add more stock and cook the rice for a little longer until fully cooked.
To serve, spoon the squash and rice into individual bowls and top with some freshly squeezed lime juice and the leftover finely chopped green chilli.