pinterest_pixel
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.

*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.

Ingredients

  • 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

Steps

1

In a large pot, heat oil on a medium heat and cook onion and garlic until fragrant
2

Stir in turmeric, chilli powder, carrot, and thyme for about a minute continually stirring
3

Stir in the rice ensuring it is completely coated
4

Add in coconut milk and vegetable broth and currants, then bring to the boil
5

Add salt (don’t be shy, here)
6

Reduce heat to low and cover stirring often
7

Preheat oven to 180 degrees Celsius
8

Once rice is soft remove from heat
9

Stir in kale, spring onion and cashews
10

Cut the tops of the capsicum and fill with rice filling, then replace top of capsicum
11

Cook in oven for 40 minutes

Leave a Reply