Kitchari with Coconut Milk Recipe
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Jump to RecipeThis kitchari with coconut milk recipe is a cozy and delicious vegan dinner recipe! I’ve tried making a few different recipes for kitchari – and this one is by far my favorite.
It’s loaded with soft simmered vegetables, yellow lentils, and creamy coconut milk. I love how rich and yummy this classic stew turns out and how comforting it is to eat.
This kitchari recipe is the perfect meal for lunch or dinner, its filling enough without being too much. I also love how the spices transform when they are gently sautéed in the pan.
I know a lot of recipes always say to toast seeds/nuts before using, but I’m always amazed at how the flavors really pop in the dish. This is a fantastic and simple versatile recipe you can enjoy for lunch or dinner. Add lentils, your favorite vegetables, and spices for an easy meal.
This Coconut Milk Kitchari is:
- Warming
- Spicy
- Earthy
- Nourishing
- Vegan
- Gluten-Free
Adding this kitchari to my recipe roundup is great for those weeks when I want something light and comforting for lunch or dinner.
Ingredients You’ll Need
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Split Mung Dahl: I used this organic mung dahl.
- Coconut Oil
- Coriander Seeds: I get whole seeds and then ground them with a mortar and pestle – much fresher than pre-ground.
- Black Mustard Seeds: Also I get these whole seeds, which I can ground myself.
- Cumin Seeds
- Fresh Ginger Root
- Coconut Milk
- Tomatoes: I always use a no salt added variety.
- Basmati Rice
- Vegetable Stock: homemade if I have some, or a bouillon vegetable base, which is yummy and low in sodium.
- Vegetables of your choice
What To Serve with Kitchari
It depends on your preferences, but I love to pair my warming kitchari with:
- Pot Luck Greek Salad with Homemade Vinaigrette (Vegan, Gluten Free, Party Recipe)
- Rainbow Quinoa Salad (Vegan, Gluten Free)
- Roasted Peach Summer Salad with Balsamic Vinaigrette (Vegan, Gluten Free)
- Baked Caramel Apples (Vegan, Paleo, Gluten-Free)
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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Kitchari with Coconut Milk
Ingredients
- 2 tablespoons coconut oil
- 1 tablespoon coriander seeds
- 1 teaspoon black mustard seeds
- 2 teaspoons cumin seeds
- 1 tablespoons freshly grated ginger root
- 1 teaspoon turmeric
- 1 cup split mung dal soaked and rinsed
- 1 cup basmati rice
- 6 cups Vegetable Stock
- 1/2 cup coconut milk full fat
- 4 cups vegetables of your choice I used butternut squash, tomatoes, and peas
- Sea Salt and Black Pepper
- Fresh chopped cilantro for garnish optional
Instructions
- In a large pot, turn heat to low and melt coconut oil. Add the coriander seeds, black mustard seeds, and cumin seeds and gently sauté until the seeds begin to pop and release their flavors – about 5 minutes.
- Add the fresh ginger root and turmeric and stir, cook for 1 additional minute.
- Add the rest of the ingredients to the pot and stir to combine. Cover and simmer on low for 45 minutes, taking care to stir occasionally so the rice doesn’t stick to the bottom and the kitchari becomes thick.
- Serve warm and garnish with fresh cilantro, if using.
Nutrition
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At first, I was a bit skeptical about putting uncooked rice in the same pot, but it worked wonderfully. I did put a few too many vegetables in maybe and exceeded the 4 cups. I didn’t have black mustard but used ground yellow mustard instead and it worked great. I also put in a full can of coconut milk because I can’t get enough.
It’s fun and delicious to try this recipe
It turned out divine!
This recipe was a new one to me but very flavorful
Great warming spices, very healing