Vegetable-packed Indian "cornbread"

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 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

Recipe

• 1 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.
• 2 preheat the oven to 350*f.
• 3 add the vegetables, chickpea flour, chiles, coriander, salt and sugar to the coconut/rice mixture. mix thoroughly.
• 4 stir in the baking soda and blend well.
• 5 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.
• 6 cool on a wire rack for about 15 minutes, then serve to surprised guests who will struggle to figure out what's in here. :)
• 7 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.
• 8 i'm sure you could bake this in a flat pan and it would come out great.