COCONUT CHICKPEA RICE RECIPE | EASY VEGAN DINNER IDEA | COCONUT MILK BASMATI RICE

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LEARN HOW TO MAKE COCONUT CHICKPEA BASMATI RICE RECIPE

LAY HO MA!! This rice dish is a real treat. It’s incredible fragrant, salty, sweet, smokey, and absolutely delicious. Join me and learn how to make this beautiful coconut chickpea fried rice recipe. Let’s begin.

Ingredients:
1 cup basmati rice
1 cup coconut milk
1/2 red onion
1/4 cup hazelnuts
1 cup broccolini (chopped)
1 tbsp coconut oil
1 cup canned chickpeas
1/2 tbsp garlic powder
1 tsp chili powder
1 tbsp smoked paprika
2 tsp turmeric
generous pinch of salt
1/2 cup shredded coconut
few sprigs cilantro

Directions:
1. Place 1 cup of basmati rice into a small sauce pan. Wash and drain the rice a couple of times to get rid of the excess starch
2. Toast the rice for a couple of minutes on medium high heat. Then, add in 1 cup of coconut milk
3. When the milk starts to bubble, give the rice a good stir to make sure nothing is grabbing the bottom of the pan. Then, cover and cook on medium low for 15min
4. Dice the red onion, coarsely chop the hazelnuts, and chop the broccolini
5. After 15min, turn the heat off and let the rice steam further for 10min
6. Heat up a non stick pan on medium heat. Add the coconut oil
7. Add the red onion and chickpeas followed by the garlic powder, chili powder, smoked paprika, turmeric, and salt
8. Add in the hazelnuts and broccolini
9. Sauté for 3-4min
10. Add the shredded coconut. Sauté for another couple of minutes and taste and adjust the seasoning if needed
11. Plate the rice and add the coconut chickpeas on top. Garnish with some freshly chopped cilantro

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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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36 COMMENTS

  1. Some thoughts after trying this dish, I wish the measurements could be more accurate.

    1. It's better to use a rice cooker instead of cooking in the pot, the hardest way. In the video two cups of rice was used but only one cup of coconut milk. Should just blend the coconut milk with water to cook the rice. As mine turned out to be terrible, slaggish and uncooked..I can't even reverse to save it. No way to cook like that and have it ready in 25 minutes including 10 minutes off heat.

    2. Veggie part is a bit plain. I wish it somehow tastier.

    Other than that, dish itself is fine. It is dry overall. Rice doesn't taste coconut creamy. Definitely not amazing as I had anticipated!

  2. I made this recipe and loved it! The flavor was amazing, walnuts added an awesome texture along with the coconut shreds, the broccoli was the perfect vegetable to pair this dish with and the coconut rice was the crem de la crem. Very satisfied with this recipe, thank you!

  3. I made your vegan sushi Buddha bowl last night – WOW😲😲😲 It is absolutely incredible- it’s like eating sushi it blew my mind as well as my husbands!

    Could you answer a question for me though please? Is this full fat coconut milk from a can or the very thin consistency refrigerated coconut milk ? I’d love to make this I just want to make sure I’ve got the right ingredients! Thank you for your time, your amazing recipes!, and the power of positivity & simplicity in your videos! I truly admire your work 🥰

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