Spiced beetroot coconut rice

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
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

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.

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