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How to make Ulu Hye's

Turmeric and Coconut Rice Stuffed Capsicums

Tired of having the same old rice dish? Why not try our turmeric and coconut rice stuffed capsicums? A simple dish packed full of flavour. This turmeric and coconut rice recipe is rather moreish. It could be the currants and cashews we’ve added, it could be the fragrant turmeric. Either way, it’s a winner!

We’ve ramped the flavour in this recipe. Enjoy basmati rice, cooked in coconut milk, aromatic spices and a hint of sweetness from the currants. An easy to make meal that is rather versatile. We’ve gone with stuffed capsicums, but this also makes an excellent side dish too.

Turmeric has an endless list of health benefits. This aromatic spice is anti-inflammatory, antioxidant, liver protective and may even prevent dementia and alzheimers!

This turmeric and coconut stuffed capsicums recipe is gluten free, dairy free and gut friendly. Due to its anti-inflammatory and aromatic properties, turmeric its the perfect addition to cooking for someone who suffers from bloating and digestive discomfort.

The addition of cashews helps bump up the protein level.

We snuck kale in too. Extra nutrients, protein and fibre without even knowing it.


  • 2 cups basmati rice
  • 1 tbsp coconut oil
  • 2 minced garlic cloves
  • 1 small onion finely chopped
  • 1 carrot finely chopped
  • 1 tsp dried thyme
  • ¼ cup chopped spring onion (the green part)
  • 1 tsp ground turmeric
  • 1 tsp chilli powder
  • 1.5 tbsp currants
  • 1 can coconut milk
  • 2 cups vegetable broth
  • ¾ cup chopped kale
  • 1 cup raw cashews
  • Salt to taste
  • ¼ cup chopped coriander
  • Fresh lime
  • Red capsicum
  • Optional: Top with our DIY Condiments or coconut yogurt



In a large pot, heat oil on a medium heat and cook onion and garlic until fragrant

Stir in turmeric, chilli powder, carrot, and thyme for about a minute continually stirring

Stir in the rice ensuring it is completely coated

Add in coconut milk and vegetable broth and currants, then bring to the boil

Add salt (don’t be shy here)

Reduce heat to low and cover stirring often

Preheat oven to 180 degrees Celsius

Once rice is soft remove from heat

Stir in kale, spring onion and cashews

Cut the tops of the capsicum and fill with rice filling, then replace top of capsicum

Cook in oven for 40 minutes

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