Lemon and Roasted Peanut Basmati

I'm always looking for ways to up my rice game, mainly because I'm strange and think about grains a little too much. This dish is super easy and is packed with so many plant based goodies, all you have to do is throw in some crispy tofu and greens and you're good to go. You can switch out the spices, currants and coconut for what you have in the pantry, or use a white basmati rice if you prefer.


  • 2 cups brown basmati rice and 4 cups water
  • 2/3 cup shredded coconut
  • 1/4 cup currants
  • 1 tbs olive oil
  • 2 cloves garlic
  • 1 tsp ground ginger
  • 1/2 tsp chilli flakes
  • 2 tsp mustard seeds
  • Salt and pepper, to taste (I used lots!)
  • 1 1/4 tsp turmeric
  • The juice of 1/2 a lemon


  • Place rice and water in a large saucepan and cook for approximately 15 minutes, or until rice is fluffy and cooked through
  • Transfer rice to a bowl and set aside
  • In a dry saucepan over a low heat, lightly toss coconut and currants for 5 minutes, or until coconut starts to brown. Set aside.
  • Heat oil in saucepan for 30 seconds, then add garlic
  • Stir garlic and let it brown for approximately 2 minutes
  • Add ginger, chilli, mustard seeds and salt and pepper, stirring well to combine. Cook for approximately 5 minutes, still on a low heat
  • Add turmeric and lemon juice and cook for 30 seconds, then add the coconut and rice mixtures. Cook for approximately 5 minutes
  • Add peanuts and stir well to combine. Turn off heat and serve immediately or store in the fridge until ready to eat.

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