Low Sodium Curried Rice
Discover the bold and vibrant flavors of **Low Sodium Curried Rice**, a wholesome dish that’s packed with warming spices and colorful vegetables. Perfect for those watching their sodium intake, this recipe combines fragrant basmati rice, sautéed onions, fresh ginger, and a medley of carrots, peas, and red bell peppers for a hearty yet healthy meal. Aromatic curry powder, turmeric, cumin, and coriander infuse the dish with a rich, earthy taste, while a splash of lime juice and sweet raisins add a delightful balance of tang and sweetness. Ready in just 30 minutes, this low-sodium side dish is ideal for busy weeknights or meal prep, and the fresh cilantro garnish brings a burst of freshness to every bite. Serve it as a standalone vegetarian dish or pair it with your favorite protein for a complete, flavorful meal.
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Recipe Information
Ingredients
- 1 cup basmati rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon curry powder
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 0.5 cup fresh peas or frozen peas (thawed)
- 1 medium carrot, diced
- 1 medium red bell pepper, diced
- 0.25 cup raisin
- 0.25 cup fresh cilantro, chopped
- 0.5 teaspoon black pepper
- 1 lime, juiced
Instructions
Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, bring 2 cups of water to a boil. Once boiling, add the rinsed rice, reduce the heat to low, cover, and simmer for 15 minutes until the rice is tender and the water is absorbed.
While the rice is cooking, heat the olive oil in a large skillet over medium heat.
Add the chopped onion to the skillet and sauté for about 3-4 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
Add the curry powder, ground turmeric, ground cumin, and ground coriander to the skillet, stirring for 1 minute to toast the spices.
Mix in the diced carrot, red bell pepper, and peas, sautéing for 3-4 minutes until the vegetables are slightly tender.
Stir in the cooked rice, ensuring it is well coated with the spices and vegetables mixture.
Fold in the raisins and add the black pepper, adjusting to taste.
Cook everything together for another 2 minutes, stirring occasionally.
Remove from heat and sprinkle the lime juice over the curried rice.
Garnish with fresh chopped cilantro before serving. Serve warm.
Nutrition Facts
Calories |
849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2128 mg | 93% | |
| Total Carbohydrate | 131.3 g | 48% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 43.2 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1476 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
