Prep 30 mins
Cook 1 hr 30 mins
I don't really know what to call this. It doesn't have corn anywhere in it, but the first several times I made it, that's what my husband and I both thought of. It's my slight variation on a recipe called "Tarkari Handi" from the awesome cookbook "Laxmi's Vegetarian Kitchen" by Laxmi Hiremath. It's a delicious vehicle for getting LOTS of vegetables in. Bonus - it's gluten-free and free of all the other irritants my husband can't take on his anti-inflammatory diet.
- 1 (13 ounce) can coconut milk (not "lite")
- 1 cup cream of rice
- 2 cups cauliflower, cut in 1/2-inch florets
- 1 cup peas, thawed if frozen
- 1 cup diced carrot
- 1⁄2 cup chickpea flour
- 1 -2 fresh minced hot green chili, stemmed and seeded
- 1⁄2 teaspoon ground coriander
- 2 teaspoons kosher salt
- 1 teaspoon sugar
- 1 teaspoon baking soda
- Combine the coconut milk and cream of rice cereal n a large bowl and mix gently. Set aside for 2-4 hours. I've left it overnight and things turned out fine.
- Preheat the oven to 350*F.
- Add the vegetables, chickpea flour, chiles, coriander, salt and sugar to the coconut/rice mixture. Mix thoroughly.
- Stir in the baking soda and blend well.
- Distribute mixture into 12 greased muffin cups. Bake uncovered for 1 hour until vegetables are tender and muffins are lightly browned. Cover loosely with foil and bake about 15 minutes longer.
- Cool on a wire rack for about 15 minutes, then serve to surprised guests who will struggle to figure out what's in here. :)
- It's especially delicious served with tomato chutney. The original recipe recommends serving with caramelized onion and garlic shreds, toasted cashews and fresh basil, which would also be delicious.
- I'm sure you could bake this in a flat pan and it would come out great.