Coconut Curry Vegetable Rice Bowls

Preparing curries often involves a lot of chopping, but you can get around that easily. Take advantage of the pre-chopped or no-salt-added canned ingredients on the market, such as matchstick carrots, water chestnuts, and chickpeas. They’re ready and waiting for you!

Cuisine

American, Modern

Course

Dinner, Lunch

Difficulty

Easy

Duration

30-60 min

Diet

Diabetes

Cooking Technique

Pressure Cook, Sauté

Keywords

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Prep Time

13 min

Cook Time

32 min

Servings

6 servings

Ingredients

2/3 cup uncooked brown rice
1 cup Water
1 tsp curry powder
3/4 tsp salt
1 cup chopped green onion
1 cup sliced red or yellow bell pepper
1 cup matchstick carrots
1 cup chopped red
1 can sliced water chestnuts
1 can no salt added chickpeas
1 can lite coconut milk
1 tbsp grated fresh ginger
1 1/2 tbsp sugar

Instructions

Combine the rice, water, curry powder, and 1/4 tsp of the salt in the Instant Pot.
Seal the lid, close the valve, and set the Manual/Pressure Cook button to 15 minutes.
Use a natural pressure release for about 12 minutes. When the valve drops, carefully remove the lid and stir in the remaining ingredients.
Press the Cancel button and set to Sauté. Then press the Adjust button to “More” or “High.” Bring to a boil and boil for 2 minutes, or until all the ingredients are heated through, stirring occasionally.

Notes

NUTRITION FACTS
Choices/Exchanges: 2 Starch, 2 Nonstarchy Vegetable, 1 Fat
Calories: 240; Calories from Fat: 50; Total Fat: 6.0 g; Saturated Fat: 3.5 g; Trans Fat: 0.0 g; Cholesterol: 0 mg; Sodium: 330 mg; Potassium: 540 mg; Total Carbohydrate: 42 g; Dietary Fiber: 7 g; Sugars: 9 g; Protein: 8 g; Phosphorus: 230 mg

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