Coconut Curry Vegetable Rice Bowls
By :The Instant Pot Diabetes Cookbook
instant pot recipe, instant pot coconut curry vegetable rice
Preparing curries often involves a lot of chopping, but you can get around that easily. Take advantage of the pre-chopped or no-salt-added canned ingredients on the market, such as matchstick carrots, water chestnuts, and chickpeas. They’re ready and waiting for you!
instant pot recipe, instant pot coconut curry vegetable rice
Votes: 1
Rating: 5
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Course Dinner, Lunch
Cuisine American, Modern
Difficulty Easy
Browse Category Rice & Pastas, Vegan & Vegetarian
Duration 30-60 min
Diet Diabetes
Cooking Technique Pressure Cook, Sauté
Main Ingredient Brown Rice, Coconut Milk, Curry Powder
Keyword instant pot coconut curry, instant pot recipe, instant pot recipes, instant pot vegetarian recipes, pressure cooker recipes
Prep Time 13 minutes
Cook Time 32 minutes
Servings
6 servings
Ingredients
  • 2/3 cup uncooked brown rice rinsed and drained
  • 1 cup Water
  • 1 tsp curry powder
  • 3/4 tsp salt divided
  • 1 cup chopped green onion both green and white parts
  • 1 cup sliced red or yellow bell pepper
  • 1 cup matchstick carrots
  • 1 cup chopped red or purple cabbage
  • 1 can sliced water chestnuts drained, 8 oz
  • 1 can no salt added chickpeas rinsed and drained, 15 oz
  • 1 can lite coconut milk 13 oz
  • 1 tbsp grated fresh ginger
  • 1 1/2 tbsp sugar
Course Dinner, Lunch
Cuisine American, Modern
Difficulty Easy
Browse Category Rice & Pastas, Vegan & Vegetarian
Duration 30-60 min
Diet Diabetes
Cooking Technique Pressure Cook, Sauté
Main Ingredient Brown Rice, Coconut Milk, Curry Powder
Keyword instant pot coconut curry, instant pot recipe, instant pot recipes, instant pot vegetarian recipes, pressure cooker recipes
Prep Time 13 minutes
Cook Time 32 minutes
Servings
6 servings
Ingredients
  • 2/3 cup uncooked brown rice rinsed and drained
  • 1 cup Water
  • 1 tsp curry powder
  • 3/4 tsp salt divided
  • 1 cup chopped green onion both green and white parts
  • 1 cup sliced red or yellow bell pepper
  • 1 cup matchstick carrots
  • 1 cup chopped red or purple cabbage
  • 1 can sliced water chestnuts drained, 8 oz
  • 1 can no salt added chickpeas rinsed and drained, 15 oz
  • 1 can lite coconut milk 13 oz
  • 1 tbsp grated fresh ginger
  • 1 1/2 tbsp sugar
instant pot recipe, instant pot coconut curry vegetable rice
Votes: 1
Rating: 5
Rate this recipe!
Print Recipe
Instructions
  1. Combine the rice, water, curry powder, and 1/4 tsp of the salt in the Instant Pot.
  2. Seal the lid, close the valve, and set the Manual/Pressure Cook button to 15 minutes.
  3. Use a natural pressure release for about 12 minutes. When the valve drops, carefully remove the lid and stir in the remaining ingredients.
  4. Press the Cancel button and set to Sauté. Then press the Adjust button to “More” or “High.” Bring to a boil and boil for 2 minutes, or until all the ingredients are heated through, stirring occasionally.
Recipe Notes

NUTRITION FACTS
Choices/Exchanges: 2 Starch, 2 Nonstarchy Vegetable, 1 Fat

Calories: 240; Calories from Fat: 50; Total Fat: 6.0 g; Saturated Fat: 3.5 g; Trans Fat: 0.0 g; Cholesterol: 0 mg; Sodium: 330 mg; Potassium: 540 mg; Total Carbohydrate: 42 g; Dietary Fiber: 7 g; Sugars: 9 g; Protein: 8 g; Phosphorus: 230 mg

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