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By :The Instant Pot Diabetes Cookbook |
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 |
Prep Time | 13 minutes |
Cook Time | 32 minutes |
Servings |
6 servings
|
Ingredients
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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.