Hello Everyone,

Here comes a little bit of mid-week dinner inspiration for you guys with this curry fried rice. It goes super well with the apple chutney deluxe I posted last week! Now that we’ve cleared that up I’d like to say that I’m getting so excited for this weekend and my first ever real life cooking event. If you haven’t heard about it yet I’m hosting a Yoga + Food event this Sunday at The Yoga Flat in Copenhagen with my friend Faye who you might have seen in my last ‘what I ate today’ video. The day of the event is coming closer so quickly now and I can’t believe it’s this weekend. It’s going to be so much fun and I can’t wait to share what we’ve been working on with you guys as well when the day has passed.

And when the event day has gone I’ll be headed back to Dubai for work the next day so I’m a busy bee at the moment. It feels really good, I like having things to do and complete, makes me feel strangely calm and like I’m growing a little taller. Do you guys feel like that too when you’re life feels a little like a whirlwind? Like you’re going to come out the other side with a new perspective?

Anyhow, enough rambling and more food. The fried rice is super simple so perfect for mid week dinners. It is great for using up leftovers, especially if you’re like me and always make rice for an army when really there’s only one or two people eating. The dish is also full of yummy vegetables, chickpeas, toasted coconut and warming spices. Can’t say no to that right?! I also find it both refreshing and comforting at the same time which suits me this time of year when the weather is changing. The spices, rice and chickpeas make me feel warm and grounded whilst the still slightly crunchy vegetables keep things fresh and light.

Now please enjoy the recipe and stay tuned for some peaks at what’s happening in the whirlwind! x


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YIELDS: 5-6 servings  /  TIME: 30 min

1 tsp mustard seeds
3 garlic cloves, minced
1 inch ginger, grated
A splash of oil, suitable for frying
1 brown onion, sliced into half moons
1 large carrot, cut into matchsticks
1 1/2 cup cabbage, shredded
1 cup green peas, thawed if frozen
1 can chickpeas, drained and rinsed
3 1/2 cups cooked brown rice
65 g baby spinach
1/2 cup desiccated coconut
3/4 tbsp curry powder
1/2 tsp garam masala
3 tbsp soya sauce or tamari
1/2 tbsp sambal oelek, optional


To serve:

Apple chutney
Lime wedges
Fresh coriander

Heat up a splash of oil in a skillet and once hot add mustard seeds, garlic and ginger. Fry for a couple of minutes until fragrant and you can hear some popping noises from the mustard seeds.

Add your onion, carrot and cabbage and cover with a lid. Sweat until onion is translucent over low-medium heat.

Whilst your vegetables are sweating warm another skillet over medium-high heat and once hot toast your coconut until golden. Set aside for later.

Mix in your green peas, chickpeas, curry powder and garam masala. Again cover with the lid and let cook through for a few minutes until all vegetables are mainly tender with a little bit of crunch.

Add your rice, soya sauce and sambal oelek if using and mix it through and warm uncovered.

Once the mixture is warm and fragrant and tastes are to your liking remove from heat. Add your toasted coconut and fresh baby spinach and mix it through. Your spinach should slowly wilt from the heat.

Serve with your favourite chutney, I used my apple chutney, some fresh coriander and lime.

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