Name: Brown Rice
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1.5 cup brown rice (long-grain or basmati recommended); 3.75 cup water (for cooking); 1 tsp vegetable oil (optional, prevents sticking)

Popularity

2.5

Creamy, aromatic vegan coconut curry with tofu and veggies. A gut-friendly, perfectly spiced comfort food!

Nutrition per Serving

1041

Calories

52g

Protein

78g

Carbs

61g

Fat

Recipes in this Meal

1. Coconut Curry

A creamy and aromatic American-style chicken curry featuring tender chicken and vibrant bell peppers simmered in a rich coconut milk sauce. This easy, one-pot recipe is perfect for a satisfying weeknight meal, ready in just 35 minutes.

Prep10 min

Cook25 min

Servings4

Serving size: 1 serving

779cal

47gprotein

25gcarbs

58g

Ingredients

1.5 lb boneless skinless chicken breast (cut into 1-inch cubes)
2 tbsp coconut oil
1 pcs onion (medium, chopped)
4 cloves garlic (minced)
1 inch ginger (fresh, grated)
1 pcs red bell pepper (sliced)
1 pcs yellow bell pepper (sliced)
3 tbsp curry powder (use a mild or medium variety)
1 tsp turmeric powder

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2. Brown Rice

A foolproof guide to cooking perfectly fluffy brown rice on the stovetop. With its nutty flavor and satisfyingly chewy texture, this wholesome grain is a versatile and healthy base for your favorite Indian curries, dals, and stir-fries.

Prep5 min

Cook40 min

Soak30 min

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About Coconut Curry with Brown Rice

Creamy, aromatic vegan coconut curry with tofu and veggies. A gut-friendly, perfectly spiced comfort food!

This california dish is perfect for dinner. With 1040.55 calories and 52g of protein per serving, it's a nutritious choice for your meal plan.

fat

0.5 tsp red pepper flakes (optional, adjust to taste)

27 oz full-fat coconut milk (from two 13.5 oz cans)

1 tbsp tamari (or soy sauce)

1 tsp brown sugar (or maple syrup)

1 tsp salt (adjust to taste)

5 oz baby spinach (fresh)

2 tbsp lime juice (from one fresh lime)

3 tbsp fresh cilantro (chopped, for garnish)

Instructions

1
Heat the coconut oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and sauté for 4-5 minutes until it softens and becomes translucent.
2
Add the cubed chicken to the pot. Cook for 5-6 minutes, stirring occasionally, until it's lightly browned on all sides.
3
Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant. Then, add the curry powder, turmeric powder, and red pepper flakes, stirring constantly for another 30 seconds to toast the spices.
4
Pour in both cans of coconut milk, tamari, brown sugar, and salt. Stir well to combine, scraping any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
5
Once simmering, reduce the heat to low. Add the sliced bell peppers, cover the pot, and let it simmer for 10-12 minutes. The chicken should be cooked through (internal temperature of 165°F or 74°C) and the peppers should be tender-crisp.
6
Stir in the fresh baby spinach and cook for 1-2 minutes, just until it has wilted into the sauce.
7
Remove the pot from the heat. Stir in the fresh lime juice. Taste and adjust seasoning if necessary. Garnish with chopped fresh cilantro before serving.

Servings

Serving size: 1 serving

261cal

5gprotein

53gcarbs

3gfat

Ingredients

1.5 cup brown rice (long-grain or basmati recommended)
3.75 cup water (for cooking)
1 tsp vegetable oil (optional, prevents sticking)

Instructions

1
Prepare the rice
- Place the brown rice in a fine-mesh sieve and rinse under cold running water until the water runs clear, about 1-2 minutes.
- For a softer texture, you can soak the rinsed rice in fresh water for 30 minutes, then drain it completely.
2
Combine ingredients and bring to a boil
- In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 3.75 cups of water, and optional vegetable oil.
- Bring the mixture to a rolling boil over high heat, which takes about 5-7 minutes.
3
Simmer the rice
- Once boiling, immediately reduce the heat to the lowest possible setting.
- Cover the saucepan with the lid and let it cook undisturbed for 40 minutes. It's important not to lift the lid.
4
Rest and fluff the rice
- After 40 minutes, turn off the heat and let the rice stand, still covered, for an additional 10 minutes to absorb the remaining steam.
- Remove the lid and gently fluff the rice with a fork to separate the grains before serving.

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39gCarbs

20gFat

3Recipes