Nut-Free Classic Curry with Rice
Savor the comforting flavors of this Nut-Free Classic Curry with Rice, an easy, allergen-friendly recipe that delivers incredible depth of taste without the use of nuts. Featuring tender chicken breast, crisp red bell peppers, and vibrant peas in a rich, aromatic coconut-based sauce, this curry is infused with fragrant spices like cumin, coriander, turmeric, and curry powder. Paired with perfectly steamed basmati rice, this wholesome dish is both satisfying and simple to prepare, coming together in just under an hour. Finished with a bright splash of lime juice and a sprinkle of fresh cilantro, this versatile curry is not only delicious but also family-friendly and ideal for weeknight meals. Whether you're managing dietary restrictions or just looking for a flavorful curry, this nut-free recipe is sure to become a staple in your home kitchen! Keywords: nut-free curry, classic curry recipe, coconut milk curry, easy weeknight dinner, basmati rice recipes, family-friendly meals.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 tablespoon curry powder
- 14 ounces canned diced tomatoes
- 1 cup coconut milk
- 1 pound chicken breast, cut into bite-sized pieces
- 1 large red bell pepper, sliced
- 1 cup frozen peas
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lime juice
- 0.25 cup fresh cilantro, chopped
- 2 cups basmati rice
- 4 cups water (for rice)
- 0.5 teaspoon salt (for rice)
Instructions
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic and ginger, cooking for an additional 2 minutes until fragrant.
Add the ground cumin, ground coriander, turmeric powder, and curry powder to the pot, stirring frequently for 1 minute to release their flavors.
Pour in the canned diced tomatoes and coconut milk, stirring well to combine.
Add the chicken pieces to the pot, ensuring they are submerged in the sauce. Bring the mixture to a simmer and cook for 15 minutes.
Add the sliced red bell pepper and frozen peas. Continue to simmer for another 10 minutes, and then season with salt and black pepper.
While the curry is simmering, prepare the rice. Rinse the basmati rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice, 4 cups of water, and 0.5 teaspoon of salt. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15 minutes or until the rice is tender and the water is absorbed.
Remove the saucepan from heat and let the rice sit, covered, for 5 minutes before fluffing with a fork.
Finish the curry by adding the lime juice and half of the chopped cilantro, stirring well.
Serve the nut-free curry over the fluffy rice, garnishing with the remaining cilantro.
Nutrition Facts
Calories |
2031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 20.2 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 6442 mg | 280% | |
| Total Carbohydrate | 197.4 g | 72% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 51.9 g | ||
| Protein | 173.7 g | 347% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 432 mg | 33% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 3641 mg | 77% | |
*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.
