This Curry Rice is a quick and easy dinner recipe that’s perfect for weeknight cooking! Made with rice, veggies, coconut milk, and a blend of fragrant seasonings, this flavor-packed meal is nutritious, hearty, and satisfying!
1 ½cupsvegetable brothI use low sodium vegetable broth with seasonings.
1cupbasmati riceI rinsed it before cooking.
½teaspooncurry powder
½teaspoononion powder
¼teaspoongarlic powder
¼teaspoononion powder
1pinchsalt and pepper
1cupfrozen broccoli
½cupsliced mushrooms
½cupcanned coconut milkI use full fat coconut milk (not cream) from a can, its creamier when it’s from the can.
Instructions
First chop the onion and garlic and rinse the rice with water, strain and set aside.
In a large pot add the onion and garlic with the olive oil and simmer until fragrant. (about 5 minutes on medium heat)
Next add in the broth, rice and spices. Bring to a boil and then put a lid on and change to low heat for 15 minutes. (or how ever long your package of rice states to cook for)
Next add in the vegetables and coconut cream and cook another 3 minutes on medium heat.
Let sit and thicken and cool for about 5 minutes and then enjoy.
Enjoy after cooled or store in a sealed container in the fridge for up to 3 days.
Video
Notes
Vegetables: Feel free to mix up the vegetables with others that you like or even increase the portion and add more vegetable.I used frozen broccoli and fresh mushrooms, if you use FRESH broccoli or vegetables other than the mushrooms, you need to add the them to the pot when the rice gets added in because they will take much longer to cook than the 3 minutes that it calls for when using frozen vegetable.