Low Sodium Rice with Curry
Delight in the vibrant flavors of Low Sodium Rice with Curry, a healthy and aromatic dish perfect for spicing up your weekly meals. This recipe combines fluffy basmati rice with a medley of colorful vegetables like carrots and peas, infused with warm, earthy spices such as curry powder, turmeric, cumin, and coriander. Designed to be low in sodium without sacrificing taste, it uses fresh garlic, ginger, and a splash of lemon juice for a burst of zesty freshness. Quick and easy to prepare in just 35 minutes, this wholesome dish is ideal for serving as a flavorful side or light main course. Topped with chopped cilantro for a fragrant finishing touch, Low Sodium Rice with Curry is proof that nutritious eating can still be a sensory delight!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 1 tablespoon Unsalted butter
- 0.5 cup Onion, finely chopped
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 0.5 cup Carrot, diced
- 0.5 cup Peas, frozen
- 1 tablespoon Curry powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Ground coriander
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
In a medium saucepan, bring the water to a boil. Add the rice to the boiling water, cover, reduce the heat to low, and simmer for about 15 minutes or until the rice is cooked and the water has been absorbed. Remove from heat and let the rice sit covered for another 5 minutes.
While the rice is cooking, melt the unsalted butter in a large skillet over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes until the onion becomes translucent.
Stir in the minced garlic and ginger and cook for another minute until fragrant.
Add the diced carrots to the skillet and cook for 2-3 minutes until slightly tender.
Sprinkle the curry powder, turmeric powder, ground cumin, and ground coriander over the vegetables. Stir well to coat the vegetables in the spices.
Add the frozen peas and continue to sauté for 2 minutes.
Fluff the cooked rice with a fork and add it to the skillet, mixing thoroughly to combine with the spices and vegetables.
Season with black pepper and stir to distribute evenly.
Remove from the heat and sprinkle freshly chopped cilantro and lemon juice over the rice. Give it a last gentle stir.
Serve the low sodium rice with curry warm, garnishing with extra cilantro if desired.
Nutrition Facts
Calories |
509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 2166 mg | 94% | |
| Total Carbohydrate | 85.2 g | 31% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 13.0 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 793 mg | 17% | |
*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.
