Low Sodium Curry Rice

Elevate your meal prep with this flavorful and heart-healthy Low Sodium Curry Rice! Made with wholesome brown rice, fresh vegetables, and aromatic spices like curry powder, turmeric, and cumin, this dish is both nutritious and bursting with vibrant flavor. The creamy addition of unsweetened coconut milk perfectly balances the bold spices, while a splash of lemon juice adds a zesty finish. Packed with colorful ingredients like carrots, green peas, and red bell peppers, it's not just visually appealing but also rich in nutrients. Ready in under an hour, this easy-to-make recipe is a low-sodium alternative that doesn’t compromise on taste. Perfect as a standalone vegetarian main or a side dish, and garnished with fresh cilantro for a refreshing touch, it’s a versatile addition to your weekly dinner rotation.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup brown rice
• 2 cups water
• 1 cup low sodium vegetable broth
• 2 tablespoons olive oil
• 1 medium, finely chopped onion
• 3 minced garlic cloves
• 1 teaspoon, grated ginger
• 1 medium, diced carrot
• 1 cup, frozen green peas
• 2 tablespoons curry powder
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon ground cumin
• 1 medium, diced red bell pepper
• 0.5 cup, unsweetened coconut milk
• 0.25 cup, chopped fresh cilantro
• 1 tablespoon lemon juice
• 0.25 teaspoon black pepper

Directions

Step 1

Rinse the brown rice under cold water to remove excess starch.

Step 2

In a medium-sized pot, combine water and low sodium vegetable broth and bring to a boil.

Step 3

Add the rinsed brown rice to the pot, cover, and reduce heat to a simmer. Cook for about 30 minutes, or until the liquid is absorbed and rice is tender.

Step 4

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

Step 5

Add the chopped onion to the pan and sauté until it becomes translucent, about 5 minutes.

Step 6

Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.

Step 7

Add diced carrot and sauté for another 3 minutes, allowing it to soften slightly.

Step 8

Stir in the curry powder, ground turmeric, and ground cumin, ensuring the vegetables are well coated with the spices.

Step 9

Add the diced red bell pepper and frozen green peas, cooking for another 5 minutes until the vegetables are tender.

Step 10

Pour in the unsweetened coconut milk and simmer for about 5 minutes, letting the flavors meld together.

Step 11

Once the rice is done, fold it into the vegetable curry mixture, ensuring all ingredients are well combined.

Step 12

Season with lemon juice and freshly ground black pepper to taste.

Step 13

Garnish with chopped fresh cilantro before serving.

Step 14

Serve hot as a side or a main dish.

Nutrition Facts

Serving size	(1592.9g)

Amount per serving	% Daily Value*
Calories	803.5

Total Fat 31.8g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 4321.8mg	0%
Total Carbohydrate 114.0g	0%
Dietary Fiber 19.4g	0%
Total Sugars 32.3g
Protein 18.9g	0%

Vitamin D 0IU	0%
Calcium 195.6mg	0%
Iron 15.1mg	0%
Potassium 1528.1mg	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: 35.0%

Protein: 9.2%

Carbs: 55.8%