Cook the rice according to the package directions, adding the bay leaf, salt and pepper while it is cooking. In the meantime, in a small bowl, mix the saffron, with 2tbsp of hot water and set aside.

Heat the coconut oil in a large skillet over medium heat. Add the onion and cook for 5 minutes. Add the garlic, ginger and all the spices and cook, stirring, for 1 more minute before adding the tomato paste and the vegetables along with 120 ml of water. Add salt and black pepper to taste and cook for 5 minutes. Turn off the heat and mix in the cooked rice-saffron mixture, cashews, wild blueberries and pumpkin seeds.

Serve hot, topped with chopped cilantro and lime slices.

Macro (Per serving) Gram Kcal %
Protein 15 60 10.99
Carbohydrate 81 324 59.34
Fat 18 162 29.67
Total 546

Serves 3


  • 190g uncooked basmati rice, rinsed
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • Pinch of saffron (optional)
  • 2 tbsp coconut oil
  • 1 medium yellow onion, diced finely
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 2 tsp garam masala
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ¼ tsp red pepper flakes
  • 1/8 tsp ground turmeric
  • 2 tbsp tomato paste
  • 2 medium tomatoes, diced
  • 1 red bell pepper, chopped
  • ½ medium cauliflower, cut into florets
  • 150g peas
  • Salt and black pepper
  • 35g roasted cashews
  • 35g dried wild blueberries or raisins
  • 35g roasted pumpkin seeds (optional)

Optional Garnishes:

  • Chopped fresh cilantroLime slices