Low Fat Curried Rice

Infuse your mealtime with vibrant flavor and wholesome simplicity with this Low Fat Curried Rice recipe! Perfectly spiced with a blend of curry powder, turmeric, cumin, and coriander, this dish delivers a fragrant, nutrient-packed twist on classic rice. Featuring fluffy long-grain white rice, aromatic sautéed onions, garlic, and fresh ginger, plus a pop of color and nutrition from peas and carrots, this one-pot recipe is not only low in fat but also brimming with satisfying textures and bold, warming flavors. Cooked in a mix of water and low-sodium vegetable broth for enhanced taste, this easy-to-make dish is ready in just 35 minutes from prep to plate. Ideal as a light, stand-alone meal or a versatile side, finish it off with a sprinkle of fresh cilantro for the perfect touch of freshness. Whether you're meal prepping or whipping up a quick dinner, this healthy curried rice will leave everyone craving more!

Nutriscore Rating: 69/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup long-grain white rice
• 2 cups water
• 1 tablespoon olive oil
• 1 medium, chopped yellow onion
• 2 minced garlic cloves
• 1 teaspoon, minced fresh ginger
• 1 tablespoon curry powder
• 0.5 teaspoon turmeric
• 0.5 teaspoon cumin
• 0.5 teaspoon coriander
• 1 cup frozen peas
• 1 small, diced carrot
• 1 cup low sodium vegetable broth
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons, chopped for garnish fresh cilantro

Directions

Step 1

Rinse the rice under cold water until the water runs clear, then drain well.

Step 2

In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.

Step 3

Add the minced garlic and ginger to the pan, and cook for another 1-2 minutes until fragrant.

Step 4

Stir in the curry powder, turmeric, cumin, and coriander, allowing the spices to toast for 1 minute.

Step 5

Add the rinsed rice to the saucepan, stirring to coat the grains evenly with the spices and oil.

Step 6

Pour in the water and vegetable broth, add the salt and pepper, and bring to a boil.

Step 7

Once boiling, reduce the heat to low, cover with a lid, and simmer for 10 minutes.

Step 8

After 10 minutes, quickly stir in the frozen peas and diced carrot, then cover again and cook for an additional 10 minutes, or until the rice is tender and the liquid is absorbed.

Step 9

Remove from heat and let sit, covered, for 5 minutes to finish steaming.

Step 10

Fluff the rice with a fork and garnish with chopped fresh cilantro before serving.

Nutrition Facts

Serving size	(1284.5g)

Amount per serving	% Daily Value*
Calories	615.6

Total Fat 15.8g	0%
Saturated Fat 2.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 3426.0mg	0%
Total Carbohydrate 101.5g	0%
Dietary Fiber 13.4g	0%
Total Sugars 16.8g
Protein 17.7g	0%

Vitamin D 0IU	0%
Calcium 171.7mg	0%
Iron 11.8mg	0%
Potassium 1087.0mg	0%

*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.

Source of Calories

Fat: 23.0%

Protein: 11.4%

Carbs: 65.6%