Coconut Curry Vegetables With Rice
Coconut Curry Vegetables with Rice is a delicious and flavorful dish from Antigua and Barbuda Cuisine. This vegetarian recipe is filled with aromatic spices and creamy coconut milk, making it a perfect comfort food for any occasion.
Ingredients
- 1 cup basmati rice
- 1 tablespoon coconut oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tablespoon curry powder
- 1 can (14 oz) coconut milk
- 2 cups mixed vegetables (such as bell peppers, carrots, and green beans)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a medium pot, cook the basmati rice according to package instructions.
- In a large skillet, heat the coconut oil over medium heat. Add the diced onion and minced garlic, and sauté until softened.
- Stir in the curry powder and cook for 1-2 minutes until fragrant.
- Pour in the coconut milk and bring to a simmer.
- Add the mixed vegetables and cook until they are tender but still crisp.
- Season with salt and pepper to taste.
- Serve the coconut curry vegetables over the cooked basmati rice, garnished with fresh cilantro.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 40g
- Protein
- 5g
- Fat
- 8g
Supplies
Medium pot Large skillet
Tools
Spatula Cooking spoon
Serving suggestions
Serve the Coconut Curry Vegetables with Rice with a side of naan bread or a fresh green salad.
Tips & tricks
For a spicier kick, add a chopped chili pepper or a pinch of cayenne pepper to the curry.
Cost
$15