Coconut Turmeric Vegetable Rice Bowl Recipe

About this recipe

This Coconut Turmeric Vegetable Rice Bowl is the perfect blend of flavor, nutrition, and comfort for your midday meal. Featuring basmati rice soaked in creamy coconut milk, this dish is elevated with vibrant stir-fried vegetables like carrots, bell peppers, and green beans, all seasoned with warming turmeric and cumin. Protein-packed tofu adds a hearty touch, ensuring you're fueled for the rest of the day. The cooking process is straightforward yet rewarding, as the fragrant spices create an aromatic kitchen experience. Ideal for busy weekdays, this meal comes together in just 35 minutes, making it a quick and satisfying lunch option. Serve warm and enjoy the wholesome goodness of this dairy-free and vegetarian delight, which is as nutritious as it is delicious.

Ingredients

• - Coconut Each
• 400 g Trs Turmeric Powder 400G
• 375G Birds Eye Garden Peas
• 250G Tilda Wholegrain Basmati Rice 250g
• - Biona Capers In Olive Oil
• 50G Black Garlic Cloves, 50G
• 1 piece Yellow Bell Pepper
• 350G Love Me Tender Organic Green Beans
• 100 G Trs Ground Cumin Jeera Powder
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g
• 280G The Tofoo Co Naked Organic Extra Firm Tofu
• - Amoy Dark Soy Sauce
• - Coriander Seeds Catering Size
• 165 Ml Tropical Sun Coconut Milk Mini

Instructions

1. 1. Rinse the basmati rice under cold water until the water runs clear and set aside.
2. 2. Heat 1 tablespoon of olive oil in a large pan and sauté minced garlic until fragrant, about 1 minute.
3. 3. Add the rice to the pan and stir for 1-2 minutes to coat with oil and garlic.
4. 4. Pour in 200 ml of coconut milk and 300 ml of water, then bring to a boil.
5. 5. Reduce the heat to low, cover the pan, and simmer for 15 minutes until the rice is cooked and fluffy.
6. 6. While the rice cooks, heat the remaining tablespoon of olive oil in another pan.
7. 7. Add diced carrots, bell peppers, and green beans, and stir-fry for 5-7 minutes until tender-crisp.
8. 8. Sprinkle turmeric powder, cumin powder, salt, and black pepper over the vegetables, mixing well to coat evenly.
9. 9. Dice the tofu into small cubes and add it to the vegetable pan; stir-fry for another 3-4 minutes.
10. 10. Drizzle soy sauce over the tofu and vegetables, ensuring all pieces are well coated.
11. 11. Fluff the cooked rice with a fork, then divide it evenly into two serving bowls.
12. 12. Top the rice with the turmeric vegetable and tofu mixture, spreading it evenly.
13. 13. Garnish with a sprinkle of fresh parsley or coriander if desired, and serve warm.