There's something super comforting about a dish based on a bed of rice. Especially gorgeous golden rice, colored by fresh turmeric. Add a delicious coconut curry to the mix and some fresh basil, and you've got yourself a fragrant, inviting dinner, you will enjoy making just as much as you enjoy eating.
Coconut Basil Curry and Turmeric Pilaf [Vegan]
For the Curry:
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1 orange or red bell pepper, thinly sliced
- 1 small jalapeño, seeded and finely minced
- 4 garlic cloves, thinly sliced
- 1 teaspoon freshly grated ginger
- 2 cups vegetable broth
- 1 13.5-ounce can light coconut milk
- 1 cup chickpeas, rinsed
- 1 tablespoon freshly-squeezed lime juice
- 1/4 teaspoon ground clove
- 1/2 teaspoon cumin
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- Fresh cracked pepper
- 2 teaspoons corn starch plus 1 tablespoon water
- 1/2 cup frozen peas
- 1/4 cup fresh basil plus more for garnish
For the Pilaf:
- 2-3 tablespoons vegan butter
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 cup Basmati rice
- 1 1/2-inch knob fresh turmeric, pressed
- 1 1/2 cups vegetable broth
- A pinch of salt
- 2 tablespoons fresh cilantro, chopped
To Make the Curry:
- Heat oil on medium heat. Add onion, bell pepper, jalapeño, garlic, and ginger. Sauté for a few minutes, stirring frequently to prevent burning.
- Add vegetable broth, coconut milk, lime juice, clove, cumin, curry powder, salt, and pepper. Bring to a simmer and let cook down for about 15-20 minutes, stirring occasionally.
- Pour in corn starch mixture and bring back to a simmer. The curry will thicken.
- Add peas and fresh basil just before serving.
- Serve over rice.
To Make the Pilaf:
- Melt butter on medium heat. Add onions and garlic, then sauté until onions become translucent.
- Add rice to the pan and allow to toast for a few minutes, stirring frequently.
- Add turmeric, vegetable broth, and salt. Cover and allow the rice to cook for 15 minutes.
- Add cilantro just before serving.