Creamy Coconut & Turmeric Rice Bowl
This nourishing vegetarian dinner is not only comforting for the soul but so good for your body! With fragrant jasmine rice simmered in coconut milk and golden turmeric, umami-rich mushrooms sautéed in tamari, and a warm, pour-over coconut broth, every spoonful is layered with cozy spices and creamy textures.
The turmeric and ginger offer anti-inflammatory benefits, while the rich coconut base keeps the dish satisfying yet dairy-free. Topped with crisp spring onions and a squeeze of fresh lime, it’s a vibrant, vegetarian meal that’s ready in just 20 minutes.
I love to add a boiled egg or two to really round out this ultra nourishing meal. And I love to use a homemade chicken stock to really ramp up both the nutrition and flavour.
Creamy Coconut & Turmeric Rice Bowl
An anti-inflammatory hug in a bowl - a super nutritious vegetarian dinner.
Serves:
4
Prep time:
5 minutes
Cook time:
15 minutes
INGREDIENTS
Creamy Coconut Rice
- 1 ½ cups jasmine rice, rinsed
- 1 tbsp coconut oil
- ½ tsp ground turmeric
- ½ tsp ground ginger
- ½ tsp ground coriander
- 350 ml (1 ½ cups) chicken or vegetable stock
- 250ml (1 cup) coconut milk, canned
- ½ tsp sea salt
Coconut Broth (for pour-over)
- 250ml (1 cup) coconut milk, canned
- 250ml (1 cup) chicken or vegetable stock
- Pinch of turmeric and salt, to taste
Mushrooms
- 2 tbsp coconut oil
- 400g mixed mushrooms (oyster, shiitake, or your favourite), sliced
- 1 tbsp tamari
- 1 tbsp sesame seeds
To Serve
- 3 spring onions, finely sliced
- Lime wedges
METHOD
- Heat coconut oil in a medium saucepan over medium heat. Add turmeric, ginger, and coriander; stir for 30 seconds to bloom the spices.
- Stir in rice, coating it well. Add stock, coconut milk, and salt. Bring to a simmer, cover, and cook on low for 13–15 minutes, until the rice is creamy and tender.
- In a separate pan, heat coconut oil. Add mushrooms and cook for 5–7 minutes, stirring occasionally, until golden and slightly crisp. Add tamari and toss to coat. Sprinkle over sesame seeds.
- In a small saucepan, warm coconut milk, stock, turmeric, and salt until hot and fragrant.
- Spoon the creamy coconut rice into bowls, top with mushrooms, and pour over the hot coconut broth. Finish with sliced spring onions and a squeeze of lime.
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