Low Sodium Curried Rice

Elevate your weeknight meals with this vibrant and flavorful Low Sodium Curried Rice, a healthier twist on a classic dish that doesn't skimp on taste. This recipe combines aromatic basmati rice with a medley of colorful vegetables, including carrots, red bell peppers, and peas, all infused with a perfectly balanced blend of curry powder, turmeric, cumin, and coriander. The addition of sweet raisins provides a delightful contrast to the savory spices, while fresh ginger, garlic, and a squeeze of lime juice bring brightness and depth to every bite. Made with no added salt yet bursting with flavor, this easy-to-make dish is perfect for anyone seeking a wholesome, low-sodium side or main. Ready in just 30 minutes, it's a crowd-pleaser that pairs beautifully with grilled proteins or can be enjoyed on its own.

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup basmati rice
• 2 cups water
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon curry powder
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon ground cumin
• 0.5 teaspoon ground coriander
• 0.5 cup fresh peas or frozen peas (thawed)
• 1 medium carrot, diced
• 1 medium red bell pepper, diced
• 0.25 cup raisin
• 0.25 cup fresh cilantro, chopped
• 0.5 teaspoon black pepper
• 1 lime, juiced

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear to remove excess starch.

Step 2

In a medium saucepan, bring 2 cups of water to a boil. Once boiling, add the rinsed rice, reduce the heat to low, cover, and simmer for 15 minutes until the rice is tender and the water is absorbed.

Step 3

While the rice is cooking, heat the olive oil in a large skillet over medium heat.

Step 4

Add the chopped onion to the skillet and sauté for about 3-4 minutes until softened.

Step 5

Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.

Step 6

Add the curry powder, ground turmeric, ground cumin, and ground coriander to the skillet, stirring for 1 minute to toast the spices.

Step 7

Mix in the diced carrot, red bell pepper, and peas, sautéing for 3-4 minutes until the vegetables are slightly tender.

Step 8

Stir in the cooked rice, ensuring it is well coated with the spices and vegetables mixture.

Step 9

Fold in the raisins and add the black pepper, adjusting to taste.

Step 10

Cook everything together for another 2 minutes, stirring occasionally.

Step 11

Remove from heat and sprinkle the lime juice over the curried rice.

Step 12

Garnish with fresh chopped cilantro before serving. Serve warm.

Nutrition Facts

Serving size	(1256.3g)

Amount per serving	% Daily Value*
Calories	848.8

Total Fat 31.2g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2128.3mg	0%
Total Carbohydrate 131.3g	0%
Dietary Fiber 16.6g	0%
Total Sugars 43.2g
Protein 19.2g	0%

Vitamin D 0IU	0%
Calcium 207.5mg	0%
Iron 14.7mg	0%
Potassium 1476.2mg	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: 31.8%

Protein: 8.7%

Carbs: 59.5%