Sugar-Free Curry Rice
Elevate your weeknight dinner rotation with this wholesome and flavorful Sugar-Free Curry Rice recipe! Perfectly cooked brown rice is infused with a rich blend of aromatic spices like curry powder, turmeric, and fragrant ginger, creating a warm and satisfying dish without added sugar. Loaded with nutrient-packed veggies—carrots, bell peppers, peas—and hearty chickpeas, all simmered in creamy coconut milk, this recipe is as nourishing as it is delicious. Finished with fresh cilantro and a zesty squeeze of lime, this vibrant one-pot meal is ideal for busy families or meal preppers seeking a healthy, gluten-free, and vegan-friendly option. Ready in just 45 minutes, it’s a breeze to prepare and sure to delight the entire table!
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 2 tablespoons coconut oil
- 1 large, diced onion
- 3 minced garlic cloves
- 1 tablespoon, grated ginger
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium, diced carrot
- 1 medium, diced red bell pepper
- 1 cup frozen peas
- 1 can (15 oz), drained and rinsed chickpeas
- 1 cup coconut milk
- 0.25 cup, chopped fresh cilantro
- 1 cut into wedges lime
Instructions
Rinse the brown rice under cold water to remove excess starch.
In a medium saucepan, combine the rice and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 30 minutes, or until the rice is cooked and water is absorbed. Remove from heat and let sit covered for another 5 minutes.
In a large pot or skillet, heat coconut oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Stir in the curry powder, turmeric, salt, and black pepper, mixing well to coat the onions.
Add the diced carrot and red bell pepper to the pot, stirring and cooking for about 3-4 minutes until they start to soften.
Mix in the frozen peas and chickpeas, cooking for another 2 minutes.
Pour in the coconut milk and bring the mixture to a gentle simmer. Cook for about 5 minutes, allowing the flavors to meld.
Once the rice is done, add it to the curry mixture. Stir well to combine, ensuring the rice is fully coated with the spices and coconut milk.
Taste and adjust seasoning if necessary.
Garnish with freshly chopped cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
1568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6591 mg | 287% | |
| Total Carbohydrate | 247.9 g | 90% | |
| Dietary Fiber | 53.2 g | 190% | |
| Total Sugars | 63.4 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 2841 mg | 60% | |
*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.
