Creamy Coconut Turmeric Rice
2 tablespoons extra virgin olive oil
1 teaspoon turmeric powder
1 pinch of dried chilli flakes
1 ½ cups long rain rice like jasmine or basmati – I used brown basmati rice and increased the cooking time – see Note below
1 400g can coconut milk
2 – 2 ½ cups vegetable stock
2 cups roughly torn green leaves such as spinach, chard or kale
Crispy Chickpeas
2 tablespoons extra virgin olive oil, extra
1 400g can chickpeas, drained and rinsed
2-4 garlic cloves, finely chopped or crushed
½ – 1 onion, thinly sliced
½ teaspoon ground ginger
1 pinch dried chilli flakes
½ cup unsweetened coconut flakes
2 tablespoons raw sesame seeds
To serve
½ cup fresh mint or coriander leaves
Naan bread
Greek yoghurt
To make the rice. Melt the 2 tablespoons olive oil, turmeric, and dried chilli flakes in a medium pot over high heat. Add the rice and toss to coat. Stir in 1 ½ cups of stock, the coconut milk, and a pinch of salt and bring to a boil. Add the greens on top of the rice, but do not stir in. Place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely. Let the rice sit, covered, for another 10 minutes. NOTE – if using brown rice see cooking time below.
Meanwhile, make the chickpeas. Heat a large, high sided pan over medium heat. Add the extra 2 tablespoons of olive oil, chickpeas, garlic, sliced onion, ginger, the dried chilli flakes and a pinch of salt. Cook, stirring occasionally until the chickpeas are crispy all over, about 8-10 minutes. Add the coconut flakes and sesame seeds, tossing to combine. Cook 2 minutes, until toasted, remove from the heat.
To finish the rice, switch the heat back onto low, gradually add the additional ½ cup of stock and stir to get a creamy texture with the rice. More stock may be required to get the right consistency. Taste, adding salt and black pepper if required.
To serve, divide the rice among bowls and spoon the chickpeas overtop. Serve with naan, a dollop of yogurt, and fresh mint or coriander.
NOTE – if using brown basmati rice as I did, add 2 cups of stock with the rice and increase the cooking time to 30 minutes on low and then turn the heat off completely. Let the rice sit, covered, for another 10 minutes. If after this time the rice is not cooked, you may need to cook on low for another 5-10 minutes checking regularly.
Inspired by @halfbakedharvest
www.halfbakedharvest.com
