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Coconut Curry Rice with Veggies

yellow curry rice with broccoli, peas and carrots in a caraway pot with a green spatula.
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This quick and easy curry rice pairs fluffy basmati rice with warming spices, coconut milk and a hearty veggies in this pilaf-style recipe. It’s the perfect comforting side dish or main that the whole family will love.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 large shallot, sliced
  • 1 garlic clove, minced
  • 1 large carrot, peeled and shredded
  • 2 cups broccoli florets
  • 1/2 cup frozen peas
  • 1 1/2 tbsp curry powder
  • 1 cup basmati rice
  • 1 15 oz can light coconut milk
  • 1/4 cup water
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • optional: 1/4 cup chopped cilantro

Instructions

  1. Heat a large pot or wok over medium heat and add your olive oil.
  2. Add your shallot and garlic and cook for 2 minutes.
  3. Stir in carrot, broccoli and peas and cook for 2 more minutes.
  4. Stir in curry powder and basmati rice and cook for 1 more minute so curry powder coats rice and veggies.
  5. Top with coconut milk, water, salt and pepper and bring mixture to a simmer.
  6. As soon as it’s simmering cover pot with a tight fitting lid and reduce heat to LOW. Cook for 15 minutes.
  7. After 15 minutes remove pot from heat and let rest for 10 minutes (do not remove lid – no peeking!).
  8. After 10 minutes remove lid and fluff rice with a spatula.
  9. Top with chopped cilantro and serve immediately.
  10. Store leftovers in the fridge for up to 3 days (see note above for freezing).

Find it online: https://www.thehealthymaven.com/curry-rice/