Coconut Curry Vegetable Rice Bowls
By :The Instant Pot Diabetes Cookbook
instant pot recipe, instant pot coconut curry vegetable rice
Print Recipe
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
Rate this recipe!
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
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!
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

2 replies
  1. DANA HARTLEY
    DANA HARTLEY says:

    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!

  2. Sweetcornprincess
    Sweetcornprincess says:

    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!

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