This Spicy Turmeric-Coconut Basmati Rice is a lovely side dish that will brighten any plate with its gorgeous, bright golden-yellow color. Recipes using fresh turmeric are aromatic, earthy, and have subtle notes of citrus and gingerMy culinary affair with fresh turmeric continues.
I figured since we learned how to use fresh turmeric and take full advantage of it’s beauty, flavor and health benefits, we might as well cook with it all week. I hope you’re as into as I am.
I love how you can color food and add flavor in recipes using fresh turmeric. And it’s fun.
What is Turmeric?
- Turmeric is the rhizome of a plant that belongs to the ginger family.
- It’s used for flavoring and coloring food, mostly in Asian cooking.
- Originally it was used as a fabric dye.
- Turmeric is also commonly consumed for its medicinal qualities, as it has dozens of known health benefits.
I hope you enjoyed the Vegan Tomato-Turmeric Cabbage Stew, which of course I think would be the perfect main course to serve with the Turmeric-Coconut Basmati Rice.
They will not only compliment each other, but the rice is the perfect thing to soak up any extra sauce from the stew. And every stew needs something to soak up the sauce!
I can’t bear to have sauce sitting in my plate without a way to eat it. As an adult, I can’t very well be caught licking my plate! 😉
More ideas of what to serve with Spicy Turmeric-Coconut Basmati Rice:
- Lemony Tomato Caper Marinated Mahi Mahi
- Coconut Curried Smashed Potato Stew
- Baked Coconut Mango Chicken
- Light Spring and Summer Fish Stew
- Smoky Tomato Fish Stew
- Curried Tomato Beef Stew
Enjoy every last grain of this delicious side dish — whatever you decide to serve it with.
A lovely side dish that will brighten any plate with its gorgeous, bright golden-yellow color.
- 2 tablespoons olive oil
- 1 cup yellow onion, finely chopped
- 1 tablespoon garlic, minced
- 2 tablespoons jalapeño pepper, seeds removed, minced (see notes)
- 2 tablespoons fresh turmeric, finely grated (click here for How to Use Fresh Turmeric) see notes
- 1 1/2 cups Basmati rice
- 3/4 teaspoon salt
- 3 cups coconut water
Coat the bottom of a medium-sized soup pot with the olive oil and place it over medium heat.
Add the onions, garlic and jalapeño and cook until the onions are translucent and soft, about 7 minutes.
Mix in the turmeric, rice and salt. Stir to be sure all of the grains of rice are coated with the other ingredients.
Add the coconut water, and bring to a boil.
Reduce the heat to the lowest setting, cover the pot, and cook until all of the liquid has been absorbed, about 15 minutes
Taste a bit of the jalapeño before you use it -- some are hotter than others. You can use as much or as little as you'd like, depending on the amount of heat you like.
If fresh turmeric isn't available to you, you can replace it with 2 teaspoons of dry ground turmeric.