Chickpea, Coconut & Cashew Golden Rice

Published by

Jasmine

on

Today I’m sharing my go-to nutritious meal for when I don’t have a bunch of fresh food in the house. It’s my go-to because despite being mostly pantry items, it’s still really flavourful and satisfying…

INGREDIENTS

Golden coconut rice:

Coconut milk / light coconut milk (you may just need to cook down light coconut milk for slightly longer)

Basmati rice

Turmeric

Kale (or any other leafy green)

Chickpeas and cashews:

Cumin

Jarred or canned chickpeas

Raw cashew nuts

Desiccated coconut

Chilli flakes

Aromatic base:

Coconut oil

Green chilli

Ginger

Garlic

Optional toppings:

Coriander

Yoghurt (full fat dairy or plant-based coconut, in which case I like Cocos Organic)

Lime juice

TIPS & NOTES

This is a simple recipe using mostly pantry ingredients which is why the toppings are optional – you can even swap out the kale for frozen spinach if you add it at the same stage as the coconut milk (perfect if you really don’t have anything fresh in the house!)

I did try to make the rice work in a rice cooker but that meant I couldn’t sauté the aromatics beforehand and that really adds a lot of flavour. However you can adjust this element to work in an Instant Pot with sauté functionality. That being said, even in a pan, the rice is pretty hands-off.

Chickpea, Coconut & Cashew Golden Rice

  • Servings: 3-4
  • Difficulty: Easy
  • Print

A hearty and fragrant recipe made mostly with pantry ingredients

No special equipment or advance prep needed 




Ingredients

    


    *
2 cloves of garlic (finely chopped, grated or pressed)

  • 1 shallot (finely chopped)
  • A small knob of ginger (finely chopped)
  • 1 small green chilli (finely chopped)
  • 160g of chickpeas (drained, rinsed and patted dry)
  • 40g of cashew nuts
  • 1 tsp of cumin
  • 1 tsp of chilli flakes
  • 1 tbsp of desiccated coconut
  • 55g of yoghurt
  • 1 lime (cut into chunks)
  • 150g of basmati rice (rinsed well)
  • 1 tsp of turmeric
  • 400g (1 tin) of coconut milk
  • 35g of kale (de-stemmed and roughly chopped)
  • A small handful (c.2g) of coriander (chopped)
  • Coconut oil for cooking
  • Salt and pepper to taste



Directions

    

  1. Over a medium heat, melt a little coconut oil in a large, wide-based lidded pan and add half of the garlic, shallot, chilli and ginger, season to taste and add the turmeric before sautéing for a few minutes until fragrant
  2. Add the basmati rice and toast for a couple of minutes before adding the coconut milk, stir, reduce the heat slightly and cover to cook for a total of 15-20 minutes (stir every 5-7 minutes)
  3. Meanwhile, separately in a frying pan over a medium heat, dry toast the cashew nuts for 5-7 minutes until they brown a little, then set them aside
  4. Melt some more coconut oil in the same frying pan and add the rest of the garlic, shallot, chilli and ginger, season to taste and sauté for a few minutes until fragrant
  5. Add the chickpeas and pan fry until they begin to brown slightly, turn them over and add the cumin, chilli flakes and dessicated coconut and continue to fry until the chickpeas are golden on both sides but nothing else has burned – combine with the cashews
  6. When the rice is 90% cooked through and infused with the coconut milk, add in the kale, stir it through the rice, cover and steam for 2-3 minutes more
  7. Plate the rice with the cashew and chickpea mixture on top, finish with a dollop of yoghurt, a sprinkling of coriander and a squeeze of lemon juice (all optional)

    8. 


I’d love to know if you try my chickpea, cashew and coconut rice!

Check out the recipe here:

Leave a comment