Coconut Curry Rice

Coconut curry is a popular dish in both Indian and Thai cuisines, showcasing the unique combination of aromatic spices and creamy coconut milk.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Coconut Curry Rice

Cooking Method: Boiling, Simmering Cuisine: Indian, Thai Courses: Dinner, Lunch, Main Course Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Basmati Rice
• 1 can Coconut Milk
• 2 teaspoon Curry Powder
• 2 tablespoon Vegetable Oil
• 1 medium Onion
• 2 clove Garlic
• 1 teaspoon Ginger
• 1 medium Carrot
• 1 medium Bell Pepper
• 1 cup Frozen Peas
• 1 teaspoon Salt
• 2 tablespoon Cilantro
• 4 wedge Lime

Instructions

1. Rinse the rice and cook it according to package instructions. Set aside.
2. In a large pan, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
3. Add the curry powder and cook for another minute.
4. Stir in the coconut milk and bring to a simmer.
5. Add the sliced carrot, diced bell pepper, and frozen peas. Cook for about 10 minutes, or until the vegetables are tender.
6. Season with salt to taste.
7. Serve the coconut curry vegetables over the cooked rice.
8. Garnish with chopped cilantro and a squeeze of lime juice.
9. Enjoy your delicious Coconut Curry Rice!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 45g15%

Sugars 2g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.