You are here: Home > Cuisine > Indian Veg Recipes > South Indian > South Indian Rice > Spinach and Carrot Pulao with Coconut Curry Spinach and Carrot Pulao with Coconut Curry by Tarla Dalal Chock-full of nutrients and bubbling with flavour, the Spinach and Carrot Rice with Coconut Curry is a tasteful preparation of spinach and carrot rice perked up with a spicy paste, layered with coconut curry, and baked in an oven so the flavours mingle and cause your taste buds to tingle! 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How to make Spinach and Carrot Pulao with Coconut Curry Tags South Indian RicePulaosOnam recipes, Kerala Onam SadyaMother's DayNon-stick PanBiryani Recipes for Indian Dinner, Rice Pulao Preparation Time: 25 mins Cooking Time: 11 mins Total Time: 36 mins 4Makes 4 servings Ingredients For The Rice For Spinach and Carrot Pulao With Coconut Curry1 cup chopped spinach (palak)3/4 cup chopped and boiled carrots3 cups cooked rice (chawal)1 tbsp ghee3/4 tsp cumin seeds (jeera) salt to tasteFor The Coconut Curry3/4 cup coconut milk (nariyal ka doodh)1 tbsp ghee1/2 cup finely chopped onions a pinch of sugar salt to tasteOther Ingredients ghee for greasingTo Be Ground Into A Spicy Smooth Paste (using A Little Water)4 garlic (lehsun) cloves8 whole dry red kashmiri chillies , broken into pieces2 tsp coriander (dhania) seeds1 tsp cumin seeds (jeera)2 tsp poppy seeds (khus-khus)3 tbsp grated fresh coconut4 cardamoms (elaichi) Method For the riceFor the riceHeat the ghee in a broad non-stick pan and add the cumin seeds.When the seeds crackle, add the spinach, carrots, rice and salt, mix well and cook on a medium flame for 1 to 2 minutes.Divide the rice into 2 equal portions and keep aside.For the coconut curryFor the coconut curryHeat the ghee in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.Add the paste and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.Add the coconut milk, sugar and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.How to proceedHow to proceedTo make Spinach and Carrot Pulao with Coconut Curry, grease a baking bowl with a little ghee, pour 1 portion of the rice into it and spread it evenly.Pour the coconut curry over it and spread it evenly and finally top it with the 2nd portion of the rice over it and spread it evenly.Cover with an aluminium foil and bake in a pre-heated oven at 200°c(400°f) for 15 minutes.Serve spinach and carrot pulao with coconut curry immediately. Nutrient values per servingEnergy395 calProtein5.2 gCarbohydrates40.4 gFiber7.7 gFat23.6 gCholesterol0 mgVitamin A1007.1 mcgVitamin B10.1 mgVitamin B20.1 mgVitamin B31.3 mgVitamin C7 mgFolic Acid30.3 mcgCalcium28.4 mgIron1.3 mgMagnesium0 mgPhosphorus0 mgSodium10.7 mgPotassium56 mgZinc0.7 mg