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    5 from 9 votes

    Creamy Coconut Rice with Loaded Greens

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    Mimi Harrison Posted on Updated on
    Prep time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    £0.94
    Makes: 5
    mains, meal prep
    Asian
    Freezable

    Table of Contents

    1. About

    About

    This recipe is part of a series that I made in collaboration with The Times Money Mentor. Head over to their page to see the full recipe and article where I explain how I make 15 meals for £20. 

    Disclosure: This post is related to a paid collaboration on Instagram. 

    Creamy Coconut Rice with Loaded Greens

    by Mimi Harrison
    Print
    5 from 9 votes
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    £0.94
    mains, meal prep
    Asian
    Freezable
    Servings: 5
    Coconut rice in a pan with green beans, peas and coriander with a wooden spoon on a pink background with coriander on a chopping board.
    MetricUS Standard

    Ingredients

    • 100 g shallots, thinly sliced (£0.90/2)=(£0.45)
    • 4 garlic cloves, minced (£0.39/2)=(£0.20)
    • 2 tbsp fresh ginger, finely grated (£0.50)
    • 500 g rice, thoroughly washed (£0.48)
    • 400 ml coconut milk (£1.00)
    • 300 g frozen green beans, defrosted (£0.85/2)=(£0.43)
    • 200 g frozen peas (£1.25/2)=(£0.63)
    • 150 g frozen spinach (£1.50/2)=(£0.75)
    • Handful of fresh coriander (£0.55/2)=(£0.28)

    Cupboard Essentials

    • 1 tbsp olive oil
    • 700 ml vegetable stock
    • Optional chilli flakes
    • Salt & Pepper

    Method

    • To a large/deep non-stick frying pan, add the shallots, garlic and ginger. Season with salt, pepper and chilli flakes. Fry on a medium heat for 3 minutes, or until fragrant.
    • Next, add the rinsed rice, coconut milk, stock and green beans. Stir to combine and cover with a lid. Cook for 6 minutes over a medium to low heat.
    • Then remove the lid and stir in the peas and frozen spinach. Season generously with salt and pepper and stir to combine. Pop the lid on and cook for a further 5 minutes.
    • Remove the lid and scatter fresh coriander over the fragrant rice to serve. Optionally top with fresh chilli flakes.

    Nutrition

    Servings: 5 servings
    Fat: 20g
    Calories: 618kcal
    Carbohydrates: 95g
    Protein: 12g
    As Seen On
    5 from 9 votes (9 ratings without comment)

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