Sugar-Free Rice with Curry
Elevate your weeknight meals with this vibrant and wholesome recipe for Sugar-Free Rice with Curry! Packed with nutrient-rich brown rice, colorful vegetables like carrots and peas, and fragrant spices such as cumin, turmeric, and curry powder, this dish delivers bold flavor without any added sugar. Creamy coconut milk adds a luscious texture, while fresh cilantro and a squeeze of lemon juice provide a refreshing finish. Perfectly balanced and easy to prepare, this healthy, vegan-friendly meal is ready in under an hour and serves as a satisfying standalone dish or a flavorful side. Whether you're following a sugar-free diet or just craving a comforting curry, this recipe is sure to impress.
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 2 cloves, minced garlic
- 1 inch piece, minced ginger
- 1 medium, diced carrot
- 0.5 cup green peas
- 1 tablespoon curry powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 0.5 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped fresh cilantro
- 1 tablespoon lemon juice
Instructions
Rinse the brown rice under cold water until the water runs clear.
In a medium saucepan, bring 2 cups of water to a boil over medium-high heat. Add the rinsed rice and a pinch of salt. Reduce the heat to low, cover, and let the rice simmer for about 30 minutes or until the water is absorbed and the rice is tender.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the cumin seeds and fry for about 30 seconds until fragrant.
Add the chopped onion and sauté until it becomes translucent, approximately 5 minutes.
Stir in the minced garlic and ginger, and cook for another 2 minutes.
Add the diced carrot and green peas, and cook for 3-4 minutes until the vegetables are slightly tender.
Sprinkle the curry powder, turmeric powder, salt, and black pepper, and mix well to coat the vegetables.
Stir in the coconut milk and let it simmer for about 5 minutes, allowing the flavors to meld together.
Once the rice is cooked, add it to the skillet with the curry mixture. Gently stir to combine all the ingredients.
Allow the rice to cook with the curry for an additional 2-3 minutes. Adjust seasoning if necessary.
Remove from heat and stir in the lemon juice and fresh cilantro.
Serve the sugar-free rice with curry hot, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4499 mg | 196% | |
| Total Carbohydrate | 95.3 g | 35% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 23.3 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 969 mg | 21% | |
*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.
