Indian-inspired Poke bowl with fresh coconut chutney

Preparation

Slice the paneer in small, bite sized pieces and toss with the Kikkoman Poke Sauce. Leave to marinate while you prepare the rest. If you cannot find paneer, use another firm fresh cheese that is not salty (important) or use firm tofu.

Rinse brown basmati rice clean. Place in a medium pan, with coconut milk, curry spice and salt. Cover with a lid and cook according to the package instructions, usually 15-20 minutes. Turn off the heat and keep covered. After 5-10 minutes, fluff with a fork and keep warm. If you wish to cut down on calories (~50 kCal per portion), cook the rice in water instead of the coconut milk.

Meanwhile, wash the broccoli, divide in small bite-sized florets and place into stovetop steamer. Steam over high heat, covered, 5-6 minutes. Rinse under cold tap water for 1 minute and season lightly with salt. If you don’t have a steamer, use a colander inside a pot with a well-fitting lid. Replenish the water in the pot regularly.

For the fresh coconut chutney, peel and finely chop the ginger. Chop the dried apricots coarsely. Mix in a bowl of a small food processor (not blender): chopped ginger, apricots, fresh chopped coconut, lime juice, season with salt and a pinch of cayenne powder. Process until mixed and roughly chopped, 30 seconds – 1 minute. Scrape the bowl sides if necessary. Mix with finely chopped mint and leave aside. Chutney can be stored in the fridge for up to three days. Replace with any store- bough chutney if desired to save time.

Halve the cherry tomatoes and briefly toast the coconut flakes in a small, dry pan (do not use oil), watching carefully that they do not burn but only get golden-brown edges.

Divide rice among 4 bowls. Divide equal amounts of all other prepared ingredients among bowls, on top of rice, clockwise: chutney, broccoli, and cherry tomatoes. Place marinated paneer with sauce in the middle and top with toasted coconut flakes. Drizzle with more Kikkoman Poke Sauce if desired and serve directly.