Vegetable Curry With Jasmine Rice Recipes

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THAI COCONUT CURRY RICE (EASY VEGAN & GLUTEN-FREE RECIPE)



Thai Coconut Curry Rice (Easy Vegan & Gluten-Free Recipe) image

This Thai Coconut Curry Rice recipe is vegetarian, vegan, and gluten-free. Ready in just 30 minutes!

Provided by Alia | Everyday Easy Eats

Categories     Main

Time 30m

Number Of Ingredients 12

2 tablespoons coconut oil
2 carrots, (thinly sliced into matchsticks)
1 red bell pepper, (thinly sliced)
1 green bell pepper, (thinly sliced)
2 cloves garlic, (minced)
1 tablespoon fresh grated ginger
2 tablespoons Thai red curry paste
2 1/2 cups vegetable broth
1 (14-ounce) can coconut milk
2 cups uncooked white rice
1 tablespoon lime juice
Optional toppings: Chopped fresh cilantro and crushed peanuts

Steps:

  • In a large pot, heat the oil over medium heat. Add the carrots and bell pepper and sauté for 3-4 minutes, until slightly softened.
  • Add the garlic, ginger, and curry paste and cook for another minute until fragrant.
  • Stir in the broth, coconut milk, and rice. Increase heat to high and bring mixture to a boil.
  • Reduce the heat to low. Cover and cook for 15-20 minutes, until all of the liquid is absorbed and the rice is cooked through.
  • Stir in the lime juice. Serve warm, garnished with optional toppings if using.

Nutrition Facts : Calories 428 kcal, Carbohydrate 58 g, Protein 6 g, Fat 20 g, SaturatedFat 17 g, Sodium 419 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving

VEGETABLE CURRY



Vegetable Curry image

This recipe calls for ingredients found in any grocery store, or that are already in your own kitchen. Delicious and easy to prepare. Make as spicy or mild as you want.

Provided by MRICHAR4

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 10

¼ cup butter
2 tablespoons olive oil
½ large onion, finely chopped
2 large carrots, sliced
2 tablespoons curry powder
½ teaspoon ground turmeric
salt and ground black pepper to taste
1 pinch red pepper flakes
1 head cauliflower, broken into small florets
2 large potatoes, peeled and cubed

Steps:

  • Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.
  • Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.

Nutrition Facts : Calories 371.1 calories, Carbohydrate 46.6 g, Cholesterol 30.5 mg, Fat 19.2 g, Fiber 10.2 g, Protein 7.6 g, SaturatedFat 8.4 g, Sodium 159.3 mg, Sugar 7.4 g

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