Easy Indian Coconut Curry Rice
This Easy Indian Coconut Curry Rice recipe is savory, delicious, inexpensive and healthy. It works both as a side dish AND main dish. Because it’s so easy to make, I make it as an easy and healthy lunch or as a quick weeknight dinner when I don’t have time to cook and I want a delicious and healthy meal.
I’m a big fan of rice and particularly this flavor packed coconut curry recipe. It has all the tastes and textures from fluffy rice, spicy peppers, cooling zucchini, loads of spices all held together by the creamy and cooling coconut milk. It’s so good.
Because this recipe is loaded with immune system boosting spices, it’s always a great choice. Even though it tastes sinfully delicious, it’s actually low in calories. And all those spices are sure to not only help fight off the flu, they also help boost the metabolism. It’s a win-win.
What’s great about this Easy Indian Coconut Curry Rice recipe:
- Super easy to make
- Works great as a healthy stand alone dinner bowl or as a side dish
- Vegan, Gluten free, soy free and nut free
- Loaded with immune system boosting spices
- Healthy, low calorie meal
- Easy to bring with you to-go
How is this Vegan Easy Indian Coconut Curry Rice recipe made? It’s so simple:
Instructions
- Cook the rice as instructed on the package.
- While the rice cooks, heat oil in a large pan and add the onions, garlic, zucchini and bell peppers. Season with serrano peppers, curry, garam masala, coriander poweder, minced ginger, curry paste and salt and pepper. Mix everything together and let it cook for a few minutes at medium heat.
- Pour in the coconut milk and lemon juice and let the coconut milk come to a boil, before turning the heat down to a simmer.
- Once the rice is cooked, add it to the pan and fold together with the veggies. Stir in the chopped fresh basil and serve.
Easy Indian Coconut Curry Rice
Ingredients
- 1 tbsp Olive Oil or Coconut Oil
- 3 cloves Garlic Minced
- 1 Red Onion Chopped
- 2 cups Brown Rice or Basmati Rice
- 1 can Coconut Milk
- 1 Zucchini Sliced
- ½ Red Bell Pepper Diced
- ½ Yellow Bell Pepper Diced
- 1 Serrano or Jalapeno Pepper Finely chopped
- 1½ tbsp Red Curry Paste
- 2 tsp Garam Masala
- 1 tsp Coriander Powder
- 2 tsp Minced Ginger
- Salt and Pepper to taste
- Juice from ½ Lemon
- 1 bunch Fresh Basil
Instructions
- Cook the rice as instructed on the package.
- While the rice cooks, heat oil in a large pan and add the onions, garlic, zucchini and bell peppers. Season with serrano peppers, curry, garam masala, coriander poweder, minced ginger, curry paste and salt and pepper. Mix everything together and let it cook for a few minutes at medium heat.
- Pour in the coconut milk and lemon juice and let the coconut milk come to a boil, before turning the heat down to a simmer.
- Once the rice is cooked, add it to the pan and fold together with the veggies. Stir in the chopped fresh basil and serve.
