Golden Turmeric Coconut Rice with Roasted Vegetables Recipe
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, making every bite a vibrant experience.
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’s tips
- Rinse the jasmine rice thoroughly to remove excess starch for fluffier grains.
- Use full-fat coconut milk for the creamiest texture and richest flavor.
- Cut vegetables into uniform sizes so they roast evenly.
- Let the rice rest covered after cooking to allow steam to finish the process.
- For extra color and flavor, add a pinch of black pepper to the rice—it helps enhance turmeric absorption.
Substitutions
- Use brown rice instead of jasmine rice, but adjust cooking time and liquid ratio.
- Swap coconut milk with light coconut milk or a blend of almond milk and coconut cream for a lighter version.
- Replace mixed vegetables with any seasonal veggies like broccoli, cauliflower, or sweet potatoes.
- Use fresh minced garlic and onion instead of powders for a more robust flavor.
- Substitute olive oil with avocado oil or coconut oil for a different taste.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water or broth to restore moisture.
Frequently asked questions
Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free vegetable broth and ensure all seasonings are certified gluten-free.
Can I use frozen vegetables instead of fresh?
Absolutely. Frozen vegetables work well; just add them directly to the baking sheet and increase roasting time by about 5–10 minutes.
How can I make this dish spicier?
Add a pinch of red pepper flakes, a chopped chili, or a drizzle of sriracha before serving to give it a kick.
What can I serve with this rice?
This dish is hearty enough as a main, but it also pairs beautifully with grilled tofu, chickpeas, or a simple green salad.
