malaysian

Coconut Turmeric Rice with Spiced Chickpea Sambal

This simmered dish pairs jasmine rice, uncooked with coconut milk, turmeric powder and canned chickpeas, drained. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

18 g Protein

80 g Carbohydrates

30 g Fat

12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

46g jasmine rice, uncooked 168 kcal
79g coconut milk 156 kcal
1g turmeric powder 3 kcal
119g canned chickpeas, drained 195 kcal
23g sambal chili paste 41 kcal
59g spinach 14 kcal
8g vegetable oil 71 kcal
8g lime juice 2 kcal
1g salt 0 kcal

Cooking instructions

jasmine ricecoconut milkturmeric powdersalt
Rinse rice until water runs mostly clear. Add rice, coconut milk, water, turmeric, and salt to a small pot.
Bring to a boil, cover, and simmer on low 12-15 minutes until tender. Rest covered 5 minutes.
jasmine ricesambal chili pastevegetable oil
While rice cooks, heat oil in a skillet over medium. Saute sambal chili paste for 1 minute.
canned chickpeas
Add chickpeas and cook 3-4 minutes, mashing a few chickpeas to thicken the sauce.
spinachlime juicesalt
Stir in spinach just to wilt, then add lime juice and adjust salt.
jasmine ricecanned chickpeassambal chili paste
Fluff rice and serve topped with the chickpea sambal.