Curried Summer Veggies W Coconut Rice Recipe

Name: Curried Summer Veggies W Coconut Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup basmati or jasmine rice or brown rice; 1 3/4 teaspoon salt; 1 15-ounce can light coconut milk; 1 tablespoon canola or olive oil; 1 scallion, white and light green parts chopped; 1 tablespoon peeled and finely chopped ginger; 1 large garlic clove, finely chopped; 1 cup vegetable stock; 1 medium yellow bell pepper, seeded and sliced into 1/4-inch strips; 1 baby eggplant, cut into 1/4-inch chunks; 1/4 pound green beans, trimmed; 1/4 pound button mushrooms, thinly sliced; 1 yellow summer squash, cut into 1/4-inch chunks; 1 medium zucchini, cut into 1/4-inch chunks; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon finely grated lime zest; Freshly squeezed lime juice to taste

Servings: persons

1 cup basmati or jasmine rice or brown rice
1 3/4 teaspoon salt
1 15-ounce can light coconut milk
1 tablespoon canola or olive oil
1 scallion, white and light green parts chopped
1 tablespoon peeled and finely chopped ginger
1 large garlic clove, finely chopped
1 cup vegetable stock
1 medium yellow bell pepper, seeded and sliced into 1/4-inch strips
1 baby eggplant, cut into 1/4-inch chunks
1/4 pound green beans, trimmed
1/4 pound button mushrooms, thinly sliced
1 yellow summer squash, cut into 1/4-inch chunks
1 medium zucchini, cut into 1/4-inch chunks
1/2 teaspoon freshly ground black pepper
1/2 teaspoon finely grated lime zest
Freshly squeezed lime juice to taste

1
Combine the rice, 1 2/3 cups water, 1 teaspoon of the salt and 3/4 cup of the coconut milk in a medium saucepan.
2
Bring to a boil, then reduce heat to low. Simmer, covered, about 20 minutes or until most of the liquid has been absorbed and rice is almost tender.
3
Heat the oil in a large skillet over medium heat. Add the scallion, ginger, and garlic; cook, stirring, 2 minutes. Stir in the curry powder and cook 1 minute.
4
Pour vegetable stock, remaining coconut milk and the bell pepper and eggplant into skillet; stir to combine.
5
Cover and cook 5 minutes.
6
Add remaining vegetables and salt and the black pepper. Cover and cook, stirring occasionally, 5 minutes or until vegetables are tender. Stir in the lime zest and lime juice.
7
Spoon rice onto serving plates and top with curried vegetables.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 cup basmati or jasmine rice or brown rice, 1 3/4 teaspoon salt, 1 15-ounce can light coconut milk, 1 tablespoon canola or olive oil, and more.

Yes, Curried Summer Veggies W Coconut Rice falls under the Vegetarian 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.

Curried Summer Veggies W Coconut Rice

How did you like this recipe?

Frequently Asked Questions