Vegan Coconut Curry Rice!
This Vegan Coconut Curry Rice is the perfect comfort food during these last few weeks of winter. This dish is so unbelievably creamy and delicious, it is a perfect hearty meal.
This is one of my favourite pre and post workout meals. It provides complete carbs, healthy fats from the coconut milk, and tons of protein. The split peas add so much plant-based protein and make this a truly filling meal. The added spinach is great for getting in your daily greens. Feel free to substitute the spinach for kale or even frozen peas.
Vegan Coconut Curry Rice
Creamy vegan coconut curry rice.
Servings 4
Ingredients
- 1 teaspoon coconut oil
- 1 large onion diced
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups rice
- 1/2 cup split peas
- 2 1/2 teaspoons curry powder
- 2 398 ml cans of light coconut milk
- 3 cups water
- 3 handfuls spinach
Instructions
- Heat coconut oil in large pot. Add onion, garlic, and ginger. Season with salt and pepper and cook over medium heat until translucent, about 3 minutes.
- Add rice, split peas, and curry powder. Add 1 can of light coconut milk. Reduce heat and simmer until coconut milk is absorbed, about 10 minutes.
- Once the coconut milk is absorbed, add the second can of coconut milk, water, and spinach. Simmer until liquid is absorbed and rice is fully cooked, about 30 minutes.