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Panko-Crusted Cod
Coconut Curry Vegetable Rice Bowls
| By : |
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!
| 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
Ingredients
|
Instructions
- Combine the rice, water, curry powder, and
1/4 tsp of the salt in the Instant Pot. - Seal the lid, close the valve, and set the Manual/Pressure Cook button to 15 minutes.
- Use a natural pressure release for about 12 minutes. When the valve drops, carefully remove the lid and stir in the remaining ingredients.
- 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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Substituted kale from the garden for the cabbage. After rice cooked, brought all ingredients to boil for 2 minutes, then covered and let it sit for 5 minutes, release pressure and served with mango chutney (for more spice/hot) and Greek yogurt. Was nummy!
I love curry rice bowls! I used yellow curry for this one, so good! Next time I will double the rice portion but that’s the only change I’d make!
I really enjoyed this, although I found the recipe a bit sweeter than I would like. To balance out the sweetness I added a tad pit of acidity (tomato paste). I didn’t have curry powder on hand so I used red curry paste instead. Next time I’ll just omit the sugar. Will make again!!
Like Dana mentioned above I used kale instead of cabbage, simply because I didn’t have any cabbage. I also added frozen peas. Next time I’m going to stir in almonds and whatever bits of vegetables and cooked rice in the refrigerator that might be “asking” to be used up. This dish is definitely going to be a repeat at this house.
This was so disgusting… I couldn’t finish the first bite. It’s like coleslaw but hot and with sugar, and no flavor whatsoever. Did the author of this have COVID?? Only someone who has lost all sense of taste and smell would approve this garbage. Either way, please seek help.