Low Sodium Curry Rice
Transform your everyday rice dish with this flavorful and wholesome Low Sodium Curry Rice recipe, a perfect blend of aromatic spices and nutrient-packed vegetables. Made with nutty brown rice simmered in a mixture of water and low sodium vegetable broth, this dish is elevated by the warm, earthy flavors of curry powder, turmeric, and cumin. A medley of carrots, peas, and red bell pepper adds vibrant color and texture, while creamy coconut milk ties everything together. Fresh ginger, garlic, and a hint of lemon juice bring a zesty brightness, and a garnish of cilantro adds a refreshing finish. This satisfying recipe is low in sodium, vegan-friendly, and ready in under an hour, making it ideal for a healthy weeknight dinner or a flavorful side dish. Perfect for those looking to enjoy a heart-healthy meal without sacrificing taste, it’s a must-try for curry lovers!
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 1 cup low sodium vegetable broth
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 1 teaspoon, grated ginger
- 1 medium, diced carrot
- 1 cup, frozen green peas
- 2 tablespoons curry powder
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground cumin
- 1 medium, diced red bell pepper
- 0.5 cup, unsweetened coconut milk
- 0.25 cup, chopped fresh cilantro
- 1 tablespoon lemon juice
- 0.25 teaspoon black pepper
Instructions
Rinse the brown rice under cold water to remove excess starch.
In a medium-sized pot, combine water and low sodium vegetable broth and bring to a boil.
Add the rinsed brown rice to the pot, cover, and reduce heat to a simmer. Cook for about 30 minutes, or until the liquid is absorbed and rice is tender.
While the rice is cooking, heat olive oil in a large pan over medium heat.
Add the chopped onion to the pan and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
Add diced carrot and sauté for another 3 minutes, allowing it to soften slightly.
Stir in the curry powder, ground turmeric, and ground cumin, ensuring the vegetables are well coated with the spices.
Add the diced red bell pepper and frozen green peas, cooking for another 5 minutes until the vegetables are tender.
Pour in the unsweetened coconut milk and simmer for about 5 minutes, letting the flavors meld together.
Once the rice is done, fold it into the vegetable curry mixture, ensuring all ingredients are well combined.
Season with lemon juice and freshly ground black pepper to taste.
Garnish with chopped fresh cilantro before serving.
Serve hot as a side or a main dish.
Nutrition Facts
Calories |
804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4322 mg | 188% | |
| Total Carbohydrate | 114.0 g | 41% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 32.3 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1528 mg | 33% | |
*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.
