Spiced beetroot coconut rice

Spiced beetroot coconut rice

Brighten up your day with this invigorating beetroot and coconut rice recipe, full of fresh, zingy flavours.

Spiced beetroot coconut rice

  • Serves icon Serves 4
  • Time icon hands-on time 30 min, simmering time 20 min

Brighten up your day with this invigorating beetroot and coconut rice recipe, full of fresh, zingy flavours.

Nutrition: per serving

Calories
489kcals
Fat
13.9g (7.1g saturated)
Protein
13.6g
Carbohydrates
73.1g (11.9g sugars)
Fibre
8.6g
Salt
1g

Ingredients

  • 500g raw beetroot
  • 1½ tbsp olive oil
  • 2 leeks
  • 1½ tsp cumin seeds
  • 1½ tsp mustard seeds
  • 300g basmati rice
  • 500ml vegetable stock
  • 400ml coconut milk
  • 200g shredded curly kale
  • 1 bunch fresh coriander
  • Lime wedges to serve
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Method

  1. Peel the beetroot and chop into thin batons. Gently heat the oil in a large, deep frying pan. Slice the leeks and add. Cook for 8 minutes, stirring now and then. Add the cumin and mustard seeds and cook for 2 minutes. Turn the heat up to medium, add the rice and cook for 2 minutes, stirring. Add the stock and the coconut milk, then bring to the boil.
  2. Cover and turn the heat to low. Cook for 2 minutes, then add the beetroot, stir, cover and cook for 15-18 minutes until the rice is tender and the beetroot is cooked with bite.
  3. Pour a kettle of boiling water over the kale in a colander. Drain, then stir into the rice. Cook on high for 2 minutes to evaporate any remaining water and finish cooking the kale. Season with salt, top with chopped coriander and serve with lime wedges.

Nutrition

Nutrition: per serving
Calories
489kcals
Fat
13.9g (7.1g saturated)
Protein
13.6g
Carbohydrates
73.1g (11.9g sugars)
Fibre
8.6g
Salt
1g

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