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Coconut curry brown rice recipe card – high-protein curry with brown rice and full nutrition facts

Coconut Curry Brown Rice

A flavorful Coconut Curry Brown Rice made with aromatic curry powder, cumin, and turmeric simmered in creamy coconut milk and vegetable broth. Perfect as a side dish for any meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Rest Time 10 minutes
Total Time 1 hour
Servings: 5 servings
Course: Sides
Cuisine: Other world cuisine
Calories: 150
Ingredients Method Video Notes

Ingredients
  

Rice
  • 1 ½ cups Brown Rice
  • 1 can (13.5 oz) Lite Coconut Milk
  • 1 cam (14.5 ounces) Low Sodium Vegetable Broth
  • 1 Tablespoon Coconut Oil or Olive Oil
  • 1/4 cup White Onion
  • 1 Teaspoon Minced Garlic
  • 1 Teaspoon Minced Ginger
  • 2 Teaspoons Curry Powder
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Ground Turmeric
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper
  • 1/2 Teaspoon Red Chili Flakes optional
Garnish
  • Green Onions
  • Red Chili Flakes (optional)

Directions
 

  1. To begin, start by rinsing the brown rice in a fine mesh sieve until the water becomes clear. Make sure to drain it thoroughly.
  2. Next, heat some oil in a pan over medium heat. Use a large saucepan and add one tablespoon of olive oil to get started.
  3. Now, sauté some onions and garlic. Add diced onions to the pan and cook them until they become translucent, which should take around five minutes. Then, add minced garlic and continue cooking for another minute, stirring constantly to prevent burning.
  4. After that, add minced ginger, curry powder, ground cumin, ground turmeric, salt, and black pepper, and cook for about a minute or two while stirring constantly.
  5. Add the rinsed brown rice along with your coconut milk and vegetable broth.
  6. Bring the mixture to a boil, then reduce the heat to low, cover it, and let it simmer for about 35-40 minutes, or until the liquid has been absorbed and the rice is fully cooked.
  7. Before serving, taste and adjust the seasoning as needed.
  8. Garnish with green onions and red chili flakes.

Video

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of broth or water to restore moisture.