Cooked in creamy coconut milk, this Golden Rice with 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.
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.
I like to serve this Golden Rice with Kale and Harissa Chickpeas with plenty of fresh mint and coriander as well as a dollop of (dairy-free) cream or yoghurt.
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Rice in all its shapes and colours is a staple for us. You can find more rice recipe inspiration here.