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.
*makes 5-6 capsicums or serves 6
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: coconut yogurt