Courgette,Carrot and Tomato Rice


1 onion, finely chopped

6 garlic cloves, finely chopped

1 tsp medium chilli powder (optional)

3 tsp tomato purée

1 carrot, peeled and coarsely grated

1 courgette, chopped in cubes

200g basmati rice, washed and drained


Heat 2 tablespoons of sunflower oil in a heavy-based saucepan and fry the onion over a high heat for 3-4 minutes until it starts to turn golden. And the garlic, reduce the heat to medium and fry for a further 3-4 minutes.

Add the chilli powder and cook for a few seconds, then stir in the tomato purée. Mix in the carrot and courgette, then tip in the rice and mix well.

 Pour coconut n 400ml boiling water and season with salt. Stir once gently and bring to the boil, then reduce the heat. Cover with a tight-fitting lid and simmer for 12 minutes, without lifting the lid. Turn off the heat and leave the pan covered for a further 5 minutes to finish cooking the rice in the steam.

Remove the lid, fluff up the rice with a fork and serve hot.

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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