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One-Pot Veggie Loaded Turmeric Coconut Rice ( Perfect vegan Kids meal)
Ingredients
- 2 tbsp Olive oil
- 1 onion, chopped
- 1 tsp ground turmeric
- 1 tsp curry powder
- 3 cups frozen Veggies
- 2 cups Jasmin rice
- 1 can coconut cream (13.5 oz, 400 mL)
- 2 cups water
- 1 tbsp nutritional yeast
- 1 tsp Salt
- 1/2 tsp Pepper
I LOVE ANYTHING COCONUT! Especially in savory dishes. This one pot veggie loaded yellow coconut rice is one of our favorite meals at the house, especially when I'm short on time. Rice is just one of those things that you call pull out a healthy and satisfying meal in less than 15 minutes! No need to boil water, like pasta. Just dump all the ingredients, no chopping required, besides the onion, (which you can skip if you are really short on time), all the veggies are frozen and ready to go, I just love them! And here you have a filling, rich and creamy meal that both you and your kids can enjoy without guilt. I love the yellow color which we get from the turmeric and curry powder. These two earthy spices provide a substantial amount of anty inflammatory properties. A wonderful way to fight free radicals in our body and strengthen our overall immune system!
Instructions
1). Peel and chop the onion and heat up a wide pot with 2 tbsp olive oil. Add the chopped onion and sprinkle a pinch of salt in order to help them release the moisture. Mix constantly.
2). In the meantime, wash and rinse 2 cups of Jasmin rice under running water until the water is clear from the starches.
3). Going back to the onions, add the turmeric and curry powder with salt and pepper, and mix for about 30 seconds until fragrant.
4). Add the washed rice, and mix to coat with the spices, about 1-2 minutes.
5). Shake and open the coconut cream, transfer to a bowl or big cup, and add 2 cups of boiling water to dilute the heavy consistency. Add the mixture to the pot and mix with the rice. (If you don't have coconut cream, feel free to use 3 cups coconut MILK instead). Add 2 tbsp of nutritional yeasts, check salt and pepper to taste, bring to a boil, reduce to a simmer, cover the lid with paper towel, and close the pot.
6). Cook for 15-20 minutes, and leave the pot closed for 5 minutes more.
