Coconut Lemongrass Rice Bowls
Vegetarian coconut lemongrass rice bowls with jasmine rice simmered in coconut milk and lemongrass, cumin-spiced chickpeas, crisp vegetables, herbs, and lime.
Equipment
- Medium saucepan with lid
- Wide skillet
- Fine-mesh strainer
Ingredients
For the coconut lemongrass rice
- 1 cup jasmine rice 185 g, rinsed until water runs mostly clear
- 1 cup full-fat coconut milk 240 ml, well shaken
- 1 cup water 240 ml
- 1 stalk lemongrass tough outer layer removed, smashed and cut into 3-inch pieces
- 3 thin slices fresh ginger
- 1/2 teaspoon salt
- 1 teaspoon oil or ghee optional, helps keep grains separate
- 2 tablespoons toasted coconut flakes optional, fold in after fluffing
- 1 tablespoon finely chopped tender lemongrass heart optional, fold in after fluffing
For the chickpeas
- 1 tablespoon oil
- 1/2 teaspoon cumin seeds or 1/2 tsp mustard seeds
- 1 can chickpeas 15 oz / 425 g, drained and rinsed (about 1 1/2 cups cooked)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon Kashmiri chili powder or to taste
- 1/2 teaspoon salt or to taste
- 1 teaspoon lime juice
Bowl toppings
- 1 cup cucumber diced or ribboned
- 1 cup carrot grated or matchstick
- 1/4 cup red cabbage thinly shredded, optional, for color
- 1/4 cup cilantro chopped
- 2 tablespoons roasted peanuts or cashews roughly chopped
- lime wedges for serving
- 1 green chili thinly sliced, optional
Optional add-ins
- 1/2 cup paneer cubes pan-seared, for a non-vegan protein boost
- 1/4-1/2 cup coconut yogurt for serving
- 1 cup baby spinach or shredded lettuce under the rice, optional
Instructions
Cook the coconut lemongrass rice
- Rinse the jasmine rice under cold water until the water runs mostly clear. Drain well.
- In a medium saucepan, combine rice, coconut milk, water, smashed lemongrass pieces, ginger slices, salt, and optional oil. Stir once.
- Bring to a gentle boil over medium heat. Reduce to low, cover tightly, and simmer 15 to 18 minutes until the liquid is absorbed and the rice is tender.
- Turn off the heat. Rest covered for 8 to 10 minutes. Remove lemongrass and ginger. Fluff with a fork. Fold in optional toasted coconut flakes and finely chopped tender lemongrass heart.
Warm the chickpeas
- While the rice rests, heat oil in a wide skillet over medium. Add cumin seeds and let them sizzle 20 to 30 seconds.
- Add chickpeas, turmeric, Kashmiri chili, and salt. Toss 3 to 4 minutes until the chickpeas are hot and lightly coated. Finish with 1 teaspoon lime juice. Taste for salt and chili.
Build the bowls
- Divide the coconut lemongrass rice among bowls. Add a scoop of spiced chickpeas.
- Top with cucumber, carrot, optional cabbage, cilantro, and peanuts. Add paneer or coconut yogurt if using.
- Serve with lime wedges and optional green chili. Squeeze lime over the bowl right before eating so the herbs stay bright.
Notes
Lemongrass prep: Use only the lower white-to-pale green part. Smash hard so the oils release. Leave pieces whole in the pot, then discard before serving. Chop only the tender inner heart if you want pieces left in the rice.
Coconut milk: Full-fat gives a richer bowl. Light coconut milk works, but the rice tastes thinner. Shake the can well so the cream is mixed in.
Sticky rice fix: If the rice looks wet after resting, spread it on a plate for 2 minutes before fluffing. Next time, rinse longer or drop the water by 2 tablespoons.
Paneer option: Sear paneer cubes in 1 teaspoon oil until golden on two sides, then add next to the chickpeas.
Grain swaps: Quinoa or cooked foxtail millet can replace jasmine rice.
Make-ahead: Cook rice and chickpeas up to 2 days ahead. Store separately. Reheat rice with a splash of water, then assemble with fresh veg and lime.
Storage: Refrigerate leftovers in airtight containers up to 3 days. Keep raw toppings separate so they stay crisp.
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