Creamy Coconut Curry Rice With Vegetables Food

CREAMY COCONUT CURRY

Creamy Coconut Curry image

This is a very creamy coconut-chickpea curry, made with a can of thick and creamy Thai coconut cream for South Asian creamy goodness and spiced with garam masala. It is a quick and simple plant-based curry to prepare, for those who are always on the go looking for healthy plant-based lunch options. Serve over white rice, corn tortillas, or dumplings.

Provided by Fareeha Chaudhry

Categories World Cuisine Recipes Asian

Time 25m

Yield 2

Number Of Ingredients 18

Ingredients

4 tablespoons coconut butter
½ red onion, chopped
1 clove garlic, minced
1 teaspoon pink Himalayan salt
½ teaspoon ground cumin
¼ teaspoon ground black pepper
¼ teaspoon fennel seeds
¼ teaspoon ground coriander
¼ teaspoon ground turmeric
¼ teaspoon garam masala
1 tablespoon cornstarch
¼ cup water
1 (14 ounce) can cream of coconut
4 curry leaves, or more to taste
½ teaspoon chili powder
½ cup cooked chickpeas
2 ounces broccoli florets, chopped
4 small heads baby bok choy

Steps:

Melt coconut butter in a large saucepan over medium heat. Cook and stir onion and garlic using a wooden spoon until translucent and lightly brown in color, 2 to 3 minutes. Season with salt, cumin, pepper, fennel seeds, coriander, turmeric, and garam masala; mix until well incorporated. Stir in corn starch until a creamy paste forms.
Slowly mix water into the saucepan to dissolve cornstarch and thicken the mixture. Keep stirring until there are no lumps. Stir in chickpeas and broccoli and briefly cook until just lightly crisp and tender (do not overcook). Mix in coconut cream and curry leaves and cover pan halfway with a lid. Simmer until liquid is reduced and has thickened, 2 to 3 minutes.
Remove lid and lower heat to medium-low. Cook and stir until liquid is reduced and curry is thick and creamy, 3 to 5 minutes. Add bok choy and cook until wilted and curry has further reduced, 3 to 5 minutes.

Nutrition Facts : Calories 998.2 calories, Carbohydrate 138 g, Fat 48.4 g, Fiber 10.8 g, Protein 11.4 g, SaturatedFat 43.7 g, Sodium 1552 mg, Sugar 104.7 g

ONE-PAN COCONUT CURRY RICE WITH CHICKEN AND VEGETABLES

One-Pan Coconut Curry Rice With Chicken and Vegetables image

Baking rice is a fail-safe way to a fluffy bowl of grains - and a quick route to a fragrant, hearty dinner. Red curry paste, coconut milk and peanut butter spice the chicken, rice and vegetables in this hands-off, one-pot recipe. Chunky peanut butter adds nuttiness, crunch and creaminess all at once. Feel free to swap out the carrots and broccoli for vegetables with similar cooking times, like sweet potato or snap peas. Drizzle your red curry rice with lime-spiked coconut milk for brightness just before digging in.

Provided by Ali Slagle

Categories dinner, weekday, grains and rice, poultry, vegetables, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 (13-ounce) can full-fat coconut milk
1/4 cup red curry paste
3 tablespoons crunchy peanut butter
2 tablespoons fish sauce
4 garlic cloves, thinly sliced
Kosher salt and black pepper
1 pound boneless, skinless chicken thighs, cut into 3/4-inch pieces
2 large carrots, peeled and thinly sliced (about 1 cup)
1 1/2 cups jasmine rice, rinsed
1 1/4 cups boiling water
1 head broccoli, thick stems discarded, florets separated (about 2 cups florets)
1 tablespoon lime juice

Steps:

Heat the oven to 400 degrees. In a 9-by-13-inch/3-quart baking pan, combine 1 cup of the coconut milk with the red curry paste, peanut butter, fish sauce and garlic; whisk until blended. Season with salt and pepper. Add the chicken and carrots, then scatter the rice over everything. Add the boiling water, seal the pan tightly with foil, and bake until the rice is just tender, about 40 minutes.
Remove the foil from the pan, scatter the broccoli florets over the rice, season with salt and pepper, then reseal with foil and bake for another 5 minutes, until the broccoli has steamed. Remove from the oven and let sit for 3 minutes.
Meanwhile, stir the lime juice into the remaining coconut milk and season with salt and pepper. Fluff the rice with a fork and stir to mix. Serve with a drizzle of coconut sauce.

COCONUT CURRY RICE

Coconut Curry Rice image

I couldn't find a recipe with both coconut milk and curry - so I came up with this. It works for our family and I hope you like it, too.

Provided by DebS 2

Categories White Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 cup basmati rice or 1 cup jasmine rice
1 (14 ounce) can coconut milk
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon sugar
2 teaspoons fresh ginger, grated
1/2 teaspoon curry powder

Steps:

Combine all ingredients in a saucepan.
Bring to a boil.
Cover and reduce heat to low.
Cook about 15 minutes.
Stir and fluff rice.
Let stand 5 minutes.

Nutrition Facts : Calories 544.6, Fat 18.3, SaturatedFat 16.3, Sodium 331.9, Carbohydrate 91.7, Fiber 1.9, Sugar 54.3, Protein 4.9

CREAMY VEGETABLE CURRY WITH RICE

Creamy Vegetable Curry with Rice image

Make and share this Creamy Vegetable Curry with Rice recipe from Food.com.

Provided by Doreen Randal

Categories Long Grain Rice

Time 46m

Yield 1 batch

Number Of Ingredients 10

Ingredients

1 1/2 cups long-grain rice
1/2 teaspoon salt
1 tablespoon vegetable oil
1 onion, finely chopped
1 tablespoon curry powder (or to taste)
1 cup coconut milk
90 g broccoli, cut into florets
125 g beans, cut into short lengths
1 carrot, cut into small cubes
250 g pumpkin, cut into small cubes

Steps:

Place rice in a large microwave-safe bowl with 3 cups boiling water and the salt. Cook on HIGH 12 - 14 minutes.
(Do not cover the rice or it will boil over.) Set aside. Place the oil and onion in a large dish and cook on HIGH for 2 minutes.
Stir in the curry powder and cook on HIGH 30 seconds.
Pour coconut milk into the dish so that it is well combined.
Add the vegetables, cover and cook on HIGH for 10 minutes; stir after 5 minutes.
Reheat the rice and fluff up with a fork.
Serve the curry over the rice. Cheers, Doreen Doreen Randal, WAnganui.
New Zealand

Nutrition Facts : Calories 1763.4, Fat 65.3, SaturatedFat 45.4, Sodium 1288, Carbohydrate 270.2, Fiber 12.9, Sugar 13, Protein 32

More about "creamy coconut curry rice with vegetables food"

EASY CREAMY VEGETABLE CURRY - SIMPLY DELICIOUS

Web Nov 16, 2022 Place the vegetables (except for the spinach) on a large sheet pan and drizzle with olive oil. Season with salt then place in the …
From simply-delicious-food.com
4.5/5 (161)
Calories 235 per serving
Category Dinner

Cut the vegetables in similar-sized chunks. I always chop the peppers a little smaller since I prefer them that way.
Very large cauliflower/broccoli florets can be halved/quartered. Place the vegetables (except for the spinach) on a large sheet pan and drizzle with olive oil.
Season with salt then place in the oven and allow to roast for 30 minutes until caramelized and golden.
While the vegetable are roasting, make the curry base. Fry finely diced onion, garlic and ginger in a splash of oil until fragrant.

Creamy Coconut Curry Rice With Vegetables Food

CREAMY COCONUT CURRY

ONE-PAN COCONUT CURRY RICE WITH CHICKEN AND VEGETABLES

COCONUT CURRY RICE

I couldn't find a recipe with both coconut milk and curry - so I came up with this. It works for our family and I hope you like it, too.

CREAMY VEGETABLE CURRY WITH RICE

Make and share this Creamy Vegetable Curry with Rice recipe from Food.com.

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