Serves
3 People
Cooking Time
35 minutes
Season
Autumn
Winter
Dietary
Dairy Free
Vegan
Vegetarian
Gluten Free
Recipe by Annabelle Randles
Cooked in creamy coconut milk, this golden rice bowl with turmeric, kale and harissa chickpeas recipe makes a tasty vegan meal that you can have ready in less than 30mins. Leftovers will reheat brilliantly the next day.
The rice owes its gorgeous golden colour to turmeric and is fragranced with ginger for added warmth. I like to serve this dish with plenty of fresh mint and coriander as well as a dollop of (dairy-free) cream or yoghurt.
Ingredients
1 small onion – finely chopped
2 garlic cloves – grated
75g finely chopped kale (hard stalks removed)
3 Tbsp olive oil
1 tsp ground turmeric
1/ 2 Tbsp grated ginger
175g jasmine rice
250ml vegetable stock
400ml coconut milk
1/2 lemon juice
400g can chickpeas
Olive oil
1 to 2 tsp harissa paste
salt & pepper
To serve
Fresh mint
Fresh coriander
(Dairy-free) cream or yoghurt
Instructions
- Heat 3 Tbsp of olive oil in a large saucepan. Add finely chopped onion, grated garlic, grated ginger and turmeric. Fry gently for a couple of minutes.
- Add rice. Mix until coated in oil all over. Add vegetable stock, coconut milk and finely chopped kale. Stir until all ingredients are mixed together. Cover and cook under medium heat for 10-15mins until rice is cooked. Stir from time to time so that the rice does not stick to the bottom of the pan.
- In the meantime heat some olive oil in a frying pan. Add drained chickpeas and, depending on how spicy you would like the chickpeas to be, 1 to 2 tsp of harissa paste. Toss together until the chickpeas are coated all over. Fry under medium heat for 10 mins or so until the chickpeas are golden.
- When the rice is done, season with lemon juice, salt & pepper.
- Serve rice straightaway topped with chickpeas, (dairy-free) cream or yoghurt as well as fresh mint and coriander.
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