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Sambals

Coconut rice and an interesting selection of sambals to enhance any curry dish.
Sambals
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You Will Need:

Pickled Red Onion
  • 2 T (30 ml) white wine or cider vinegar
  • 1 T (15 ml) sugar
  • 1 red onion, thinly sliced
Coconut rice
  • 2 cups (500 ml) uncooked rice, cooked to manufacturer instructions
  • ¾ cup (180 ml) coconut milk
  • ½ cup (25 g) coconut flakes, toasted
Peach Apricot Sambal
Cucumber and Mint Raita
  • ½ cucumber, grated and drained
  • 1 t (5 ml) Ina Paarman’s Vegetable Spice
  • 1 cup (250 ml) full cream plain yoghurt
  • 2 T (30 ml) mint leaves, chopped
  • 1 T (15 ml) lime or lemon juice
Chilli Chutney Sambal
Coriander Pesto Sambal
Pickled Red Onion
  • 2 T (30 ml) white wine or cider vinegar
  • 1 T (15 ml) sugar
  • 1 red onion, thinly sliced
Cucumber and Mint Raita
  • ½ cucumber, grated and drained
  • 1 t (5 ml) Ina Paarman’s Vegetable Spice
  • 1 cup (250 ml) full cream plain yoghurt
  • 2 T (30 ml) mint leaves, chopped
  • 1 T (15 ml) lime or lemon juice
Coconut rice
  • 2 cups (500 ml) uncooked rice, cooked to manufacturer instructions
  • ¾ cup (180 ml) coconut milk
  • ½ cup (25 g) coconut flakes, toasted
Chilli Chutney Sambal
Peach Apricot Sambal
Coriander Pesto Sambal

Method:

Pickled Red Onion

Place the vinegar and sugar in a bowl and stir until the sugar has dissolved. Add the onion and toss to coat. Allow to stand for at least 30 minutes or overnight before serving. The longer it stands, the more the red colour will develop.

Cucumber and Mint Raita

Season the cucumber with Vegetable Spice and leave to drain in a colander. Squeeze dry by putting a saucer over the cucumber and pressing on it. Place the yoghurt, cucumber, mint and lime/lemon juice in a bowl and mix to combine.

Coconut rice

Cook the rice and add the coconut milk to the warm rice. Stir to combine. Sprinkle with coconut flakes to serve.

Sambals

Coconut rice and an interesting selection of sambals to enhance any curry dish.
Sambals

You Will Need:

Pickled Red Onion
  • 2 T (30 ml) white wine or cider vinegar
  • 1 T (15 ml) sugar
  • 1 red onion, thinly sliced
Cucumber and Mint Raita
  • ½ cucumber, grated and drained
  • 1 t (5 ml) Ina Paarman’s Vegetable Spice
  • 1 cup (250 ml) full cream plain yoghurt
  • 2 T (30 ml) mint leaves, chopped
  • 1 T (15 ml) lime or lemon juice
Coconut rice
  • 2 cups (500 ml) uncooked rice, cooked to manufacturer instructions
  • ¾ cup (180 ml) coconut milk
  • ½ cup (25 g) coconut flakes, toasted
Chilli Chutney Sambal
Peach Apricot Sambal
Coriander Pesto Sambal

Method:

Pickled Red Onion

Place the vinegar and sugar in a bowl and stir until the sugar has dissolved. Add the onion and toss to coat. Allow to stand for at least 30 minutes or overnight before serving. The longer it stands, the more the red colour will develop.

Cucumber and Mint Raita

Season the cucumber with Vegetable Spice and leave to drain in a colander. Squeeze dry by putting a saucer over the cucumber and pressing on it. Place the yoghurt, cucumber, mint and lime/lemon juice in a bowl and mix to combine.

Coconut rice

Cook the rice and add the coconut milk to the warm rice. Stir to combine. Sprinkle with coconut flakes to serve.

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