Coconut mango curry rice

I created this recipe by accident using the Epicure Mango Curry seasoning which was supposed to be used for a dip but as usually I don’t follow instruction well.

Coconut oil is so good for you, so use it whenever you can.


  • 1 cup basmati rice
  • 2 cups water
  • 1 medium white or red onion – diced
  • 3 tablespoons coconut oil
  • 3 tablespoons mango curry seasoning (make your own with 1tbs curry, 1 tbls tumeric, 1 tbls ground mango)
  • 1 cup basil – chopped finely
  • 1 teaspoon salt
  • 1/4 cup shredded coconut



  1. Heat 1 tbsp coconut oil in frying pan – add onion, sautée for a few minutes
  2. Add 1 tablespoon of the Mango Curry seasoning from Epicure and stir – 1 minute
  3. Add 2 cups of water and 1 cup of rice, stir and simmer on low for 10 mins (or according to package)
  4. Once all the liquid is gone and rice is fluffy add 2 more tablespoons of the Mango Curry, 2 tablespoons coconut oil, salt, shredded coconut and basil. Mix together and keep warm until serving.

This recipe is great as a side dish with almost anything!