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.
How to make this golden rice bowl
The base for this dish is a fragrant mix of onion, garlic, ginger and turmeric. The rice is then cooked with coconut milk, vegetable stock and finely chopped kale. The liquid is absorbed by the rice and adds a creamy texture to this dish.
While the rice is cooking, the chickpeas are pan-fried in harissa and olive oil. They make a tasty topping, bursting with plant-based goodness.
If you like, you can swap the kale for spinach or some other greens, making sure it is finely chopped so it cooks quickly. I use regular coconut milk to make this dish extra-creamy but you can use light coconut milk for less fat content.
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If you are looking for other rice recipes, you should also try …
Rice in all its shapes and colours is a staple for us. You can find more rice recipe inspiration here. One of my most popular rice dishes is this One-Pot Mexican Rice Casserole that you can serve on its own or with some crunchy tortillas which are always very popular with my kids! My vegan One Pot Spanish Quorn Chicken & Rice is also a firm family favourite and if you are looking to impress your guests then you must try my Steamed Sweet Potato Rice Balls which can be prepared in any steamer tray.