Coconut Yogurt Rice with Tempered Spices Recipe

Ingredients

• 1 cup leftover cooked basmati rice
• 1/2 cup unsweetened nondairy coconut yogurt
• 2 to 3 tablespoons nondairy unsweetened plain creamer
• 1/2-inch knob fresh ginger, grated
• 2 Indian green chilis (or 1 serrano chili), minced
• 1/4 teaspoon kosher salt
• Pinch of sugar
• 2 teaspoons neutral oil
• 1/2 teaspoon black or yellow mustard seeds
• 4 to 5 curry leaves (optional)
• 1 dried red chili
• 1 tablespoon unsalted dry roasted peanuts