Basmati Rice with Corn and Coconut Milk Sauce

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


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


  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