Fragrant Coconut Turmeric Rice With Spiced Chickpea Medley Recipe

Indian cuisine · 319 calories

About this recipe

Fragrant Coconut Turmeric Rice with Spiced Chickpea Medley is a delightful vegan Indian dish that combines creamy coconut-infused rice with a hearty chickpea and vegetable stir-fry. The rice is cooked with freshly grated turmeric, lending it a bright golden hue and earthy flavor. The chickpea medley is spiced with garam masala, buknu spice blend, and black pepper, creating a robust and comforting taste profile. Garnished with fresh coriander, this dish not only looks vibrant but also provides a wholesome nutritional boost with 29g of protein per serving. Perfect for a quick yet flavorful lunch, it balances creamy textures and spicy notes, making it a treat for your taste buds and a boon for your wellness journey.

Ingredients

  • 1 pack (1 kg) 921 Everyday Long Grain Rice
  • 250 ml Real Thai Unsweetened Coconut Milk
  • 20 g Turmeric Powder
  • 180 ml Sofit Natural Soy Beverage
  • 500 g Spt Frozen Mixed Vegetables
  • 400G Chtoura Foods Boiled Chickpeas In Brine
  • - Nescafe Gold Blend Cap Colombia Fruity & Delicate Coffee 95g
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • - Ginger Powder
  • 25 g Whole Black Pepper
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 850 g Sundrop Heart+ Blended Cooking Oil

Instructions

  1. 1. Rinse the long grain rice thoroughly under cold water and set it aside to drain.
  2. 2. In a pot, heat coconut milk and add grated fresh turmeric, stirring for 1 minute to release its flavor.
  3. 3. Add the rinsed rice to the pot, along with 300 ml of water, a pinch of salt, and cook on low heat until fully absorbed.
  4. 4. Heat oil in a pan and sauté ginger powder for 30 seconds until aromatic.
  5. 5. Add the frozen mixed vegetables to the pan, stirring occasionally for 5 minutes until they begin to soften.
  6. 6. Mix canned chickpeas into the pan and season with garam masala, buknu spice blend, and black pepper. Cook for 7 minutes, stirring well.
  7. 7. Pour the soy beverage into the pan to create a creamy texture and simmer for 3 minutes.
  8. 8. Fluff the turmeric rice and transfer it to a serving dish.
  9. 9. Top the rice with the spiced chickpea mixture and garnish with freshly chopped coriander leaves.
  10. 10. Serve warm and enjoy the interplay of rich coconut rice and spiced chickpeas with vegetables.