Coconut Curry Vegetable Rice Bowls
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!
Servings Prep Time
6servings 13minutes
Cook Time
32minutes
Servings Prep Time
6servings 13minutes
Cook Time
32minutes
Ingredients
  • 2/3cup uncooked brown ricerinsed and drained
  • 1cup Water
  • 1tsp curry powder
  • 3/4tsp saltdivided
  • 1cup chopped green onionboth green and white parts
  • 1cup sliced red or yellow bell pepper
  • 1cup matchstick carrots
  • 1cup chopped redor purple cabbage
  • 1 can sliced water chestnutsdrained, 8 oz
  • 1 can no salt added chickpeasrinsed and drained, 15 oz
  • 1 can lite coconut milk13 oz
  • 1tbsp grated fresh ginger
  • 1 1/2tbsp sugar
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