A satisfying standout as a side dish or lunch, this recipe for curry rice and vegetables comes together in a flash with minimal prep. Jasmine rice cooks to perfection with coconut milk and curry powder, just waiting for a bag of organic mixed veggies to dive in. Garnished with cilantro and lime, it’s a gorgeous go-to that delights the senses.
Quick & Creamy Coconut Curry Rice with Vegetables
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 328 kcal
Ingredients
- 1 cup jasmine rice rinsed
- 1 can (15 oz.) coconut milk
- ½ cup water
- 2 tsp. curry powder
- ½ tsp. Himalayan pink salt
- ¼ tsp. black pepper
- 2 cups organic mixed vegetables frozen
- Cilantro leaves
- Lime wedges
Instructions
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In medium pot, combine rice, coconut milk, water, curry powder, salt and pepper. Bring to boil; cover and simmer 10 minutes.
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Stir rice, add vegetables, cover and simmer 5 minutes.
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To serve, garnish with cilantro and lime.
Recipe Notes
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Nutrition Facts
Quick & Creamy Coconut Curry Rice with Vegetables
Amount Per Serving
Calories 328
Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 20g100%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 299mg12%
Potassium 483mg14%
Carbohydrates 28g9%
Fiber 5g20%
Sugar 0.1g0%
Protein 7g14%
Vitamin A 4647IU93%
Vitamin C 11mg13%
Calcium 60mg6%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.