Looking for a dish that bursts with color and flavor? This Golden Turmeric Coconut Rice with Roasted Vegetables is just what you need. It’s a vegan delight that combines the aromatic essence of turmeric with creamy coconut goodness. Perfect for a hearty lunch or dinner, this meal is both satisfying and nourishing.
Imagine a bowl of fluffy rice, perfectly infused with turmeric and coconut milk, paired with a medley of roasted vegetables. This recipe is not only visually stunning but also packed with nutrients, making it a great option for any meal. Plus, it’s simple to prepare, so you can whip it up on a busy weeknight.
With its vibrant colors and rich flavors, this dish transforms ordinary rice into a culinary star. The earthy notes of turmeric complement the sweetness of roasted veggies, creating a harmonious balance that will have you coming back for seconds.
A Vibrant and Hearty Vegan Dish
This Golden Turmeric Coconut Rice is fluffy, creamy, and aromatic, while the roasted vegetables add a delightful crunch and sweetness. Together, they create a well-rounded vegan meal that’s both satisfying and comforting.
Ingredients
- 1 cup jasmine rice
- 1 can (13.5 oz) coconut milk
- 1 cup vegetable broth or water
- 1 tablespoon turmeric powder
- 1 teaspoon salt
- 2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Fresh cilantro for garnish (optional)
Instructions
- Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice, coconut milk, vegetable broth, turmeric powder, and salt. Bring to a boil.
- Cook the Rice: Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes or until the rice is cooked and the liquid is absorbed. Remove from heat and let it sit, covered, for another 10 minutes.
- Roast the Vegetables: Preheat the oven to 425°F (220°C). In a large bowl, toss the mixed vegetables with olive oil, garlic powder, onion powder, and a pinch of salt. Spread the vegetables on a baking sheet in a single layer.
- Bake the Vegetables: Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
- Serve: Fluff the cooked rice with a fork, and serve it topped with the roasted vegetables. Garnish with fresh cilantro if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 4 portions
- Calories: 350kcal
- Fat: 18g
- Protein: 5g
- Carbohydrates: 45g
