Curried Coconut Rice Recipe

Name: Curried Coconut Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter or canola oil or other flavorless vegetable oil; 1 large onion, cut into 1-inch cubes; 1 tablespoon finely chopped fresh ginger; 2 garlic cloves, minced; 1 tablespoon Madras style curry powder; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cardamom; 1/8 teaspoon red pepper flakes, or more to taste; 1 cinnamon stick; 1 cup uncooked basmati rice; 2 cups cauliflower florets broken into 1-inch pieces ( 1/2 medium head); 2 cups cubed ( 1/2-inch) peeled butternut squash or sweet potato (8 ounces); 1 cup (1-inch lengths) green beans (about 4 ounces); 1 cup frozen lima beans, thawed; 1 cup cubed ( 1/2-inch) carrots (about 2 carrots); 2 cups reduced-sodium chicken or vegetable broth; 1/2 teaspoon kosher salt; Freshly ground black pepper; 2/3 cup half and half or whole milk; 1/4 cup unsweetened dried coconut; 1/2 cup coarsely chopped unsalted roasted cashews; Chopped cilantro

Servings: persons

2 tablespoons unsalted butter or canola oil or other flavorless vegetable oil
1 large onion, cut into 1-inch cubes
1 tablespoon finely chopped fresh ginger
2 garlic cloves, minced
1 tablespoon Madras style curry powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/8 teaspoon red pepper flakes, or more to taste
1 cinnamon stick
1 cup uncooked basmati rice
2 cups cauliflower florets broken into 1-inch pieces ( 1/2 medium head)
2 cups cubed ( 1/2-inch) peeled butternut squash or sweet potato (8 ounces)
1 cup (1-inch lengths) green beans (about 4 ounces)
1 cup frozen lima beans, thawed
1 cup cubed ( 1/2-inch) carrots (about 2 carrots)
2 cups reduced-sodium chicken or vegetable broth
1/2 teaspoon kosher salt
Freshly ground black pepper
2/3 cup half and half or whole milk
1/4 cup unsweetened dried coconut
1/2 cup coarsely chopped unsalted roasted cashews
Chopped cilantro

1
Melt the butter in a large wide saucepan, or deep skillet.
2
Add the onion; cook, stirring, over low heat until golden, about 15 minutes.
3
Add the ginger and garlic; cook, stirring, for 2 minutes.
4
Add the curry powder, cumin, coriander, cardamom, red pepper flakes, and cinnamon; cook, stirring, for 1 minute.
5
Add the rice; stir to coat with the spices, about 1 minute.
6
Add the cauliflower, squash, green beans, lima beans, and carrots; stir to blend with the rice.
7
Add the broth, salt, and a grinding of black pepper; heat to a boil over high heat.
8
Stir thoroughly, making sure that all the rice is moistened.
9
Cover and cook over low heat until the broth is absorbed and the rice is tender, about 15 minutes.
10
Let stand, covered, off the heat, for 10 minutes before serving.
11
Meanwhile, combine the half-and-half or milk and coconut in a food processor.
12
Process just until blended, about 30 seconds.
13
Heat the cashews in a small skillet over low heat, stirring, until toasted, about 3 minutes.
14
Let cool, then coarsely chop.
15
Just before serving, pour the coconut milk over the rice and gently fold together.
16
Spoon the rice into a serving bowl.
17
Sprinkle with the cashews and cilantro, and serve.

889

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 tablespoons unsalted butter or canola oil or other flavorless vegetable oil, 1 large onion, cut into 1-inch cubes, 1 tablespoon finely chopped fresh ginger, 2 garlic cloves, minced, and more.

Yes, Curried Coconut Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Coconut Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions