Spiced Coconut Turmeric Rice

Introducing a vibrant and flavorful dish: Coconut Turmeric Rice with Roasted Cashews and Chickpeas. This aromatic recipe combines the richness of basmati rice with the warmth of turmeric, cumin, and ginger, all simmered in creamy coconut milk for a luscious texture. Topped with golden raisins, crunchy roasted cashews, hearty chickpeas, and fresh parsley, this dish offers a delightful balance of sweet, savory, and nutty flavors. It's a wholesome and satisfying meal that's as nourishing as it is delicious. Let's dive in and explore the vibrant flavors of this coconut-infused culinary delight! The combination of the beans and rice also make this dish a complete protein!

Course Main Course

Cuisine Indian, vegan

Keyword 30 minute meals, dairy free, easy dinner, gluten free, plant based, rice dish

Cook Time 20

Total Time 20

Servings servings

Calories 594kcal

Author Jackie Akerberg

Equipment

stove

Ingredients

1¼ cup basmati rice
1 tbsp coconut butter
½ tsp ground turmeric
1 tsp ground cumin
½ tsp ground ginger
½ tsp garlic granules
pinch ground cinnamon
14 oz canned full fat coconut milk
1 cup water
½ tsp Himalayan sea salt
¼ tsp ground black pepper
⅓ cup golden raisins
½ cup roasted cashews chopped
½ cup roasted chickpeas
¼ cup parsley finely chopped
1 lime zested

Instructions

Heat a saucepan over medium heat. Add the coconut butter. Once melted, add in the spices and sauté for 30 seconds until fragrant. Add in the rice, coconut milk, water, salt and pepper and increase to high heat to bring to a boil. Reduce heat to low, and bring to a gentle simmer. Cover and cook for 15 minutes.
Remove the lid, fluff the rice with a fork, and add in the raisins, cashews, chickpeas, parsley, and lime zest. Stir to combine and sprinkle with additional parsley if desired.

Nutrition