Basmati Rice with Corn and Coconut Milk Sauce

Cream of coconut is a delicious alternative to dairy milk or cream in sauces. 

Ingredients 

• 1 cup of coconut milk (combine cream of coconut with a little water to obtain thick coconut milk) 
• ½ teaspoon of crushed fresh ginger 
• ½ teaspoon of mild green chili, seeded and sliced (if trying to balance Kapha) 
• ½ cup of fresh organic corn 
• ½ teaspoon of brown mustard seeds 
• 1 pinch of asafetida 
• 1 tablespoon of ghee 
• 1 tablespoon of cilantro leaves, finely chopped 
• Salt and black pepper to taste 
• Lemon wedges for garnish 

Directions 

1. Heat ghee in a pot. Add asafetida and brown mustard seeds. 
2. As soon as the mustard seeds start popping, add the green chili, ginger and corn and sauté for a couple of minutes. 
3. Add the coconut milk, bring to a boil, then reduce heat and simmer for about 8-10 minutes until corn is tender. 
4. Add the chopped cilantro, season and stir. Serve over cooked basmati rice with lemon wedges for garnish. 

Allergen-Fighters: Cilantro and Coriander 

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