Low Sodium Rice with Curry

Elevate your weeknight dinner with this vibrant and heart-healthy Low Sodium Rice with Curry, a flavorful dish that proves you don't need added salt to enjoy bold, aromatic tastes. Made with fluffy basmati rice, a fragrant medley of curry powder, turmeric, cumin, and coriander, and colorful vegetables like carrots and peas, this recipe is as nutritious as it is delicious. Fresh cilantro and a splash of lemon juice brighten every bite, while the use of unsalted butter ensures a rich yet low-sodium cooking approach. Ready in just 35 minutes, this one-pan recipe is perfect for busy nights or meal prepping, offering a wholesome, satisfying option for anyone seeking flavorful low sodium meals.

Nutriscore Rating: 69/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Basmati rice
• 2 cups Water
• 1 tablespoon Unsalted butter
• 0.5 cup Onion, finely chopped
• 3 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 0.5 cup Carrot, diced
• 0.5 cup Peas, frozen
• 1 tablespoon Curry powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Ground cumin
• 0.5 teaspoon Ground coriander
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh cilantro, chopped
• 1 tablespoon Lemon juice

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.

Step 2

In a medium saucepan, bring the water to a boil. Add the rice to the boiling water, cover, reduce the heat to low, and simmer for about 15 minutes or until the rice is cooked and the water has been absorbed. Remove from heat and let the rice sit covered for another 5 minutes.

Step 3

While the rice is cooking, melt the unsalted butter in a large skillet over medium heat.

Step 4

Add the chopped onion to the skillet and sauté for 3-4 minutes until the onion becomes translucent.

Step 5

Stir in the minced garlic and ginger and cook for another minute until fragrant.

Step 6

Add the diced carrots to the skillet and cook for 2-3 minutes until slightly tender.

Step 7

Sprinkle the curry powder, turmeric powder, ground cumin, and ground coriander over the vegetables. Stir well to coat the vegetables in the spices.

Step 8

Add the frozen peas and continue to sauté for 2 minutes.

Step 9

Fluff the cooked rice with a fork and add it to the skillet, mixing thoroughly to combine with the spices and vegetables.

Step 10

Season with black pepper and stir to distribute evenly.

Step 11

Remove from the heat and sprinkle freshly chopped cilantro and lemon juice over the rice. Give it a last gentle stir.

Step 12

Serve the low sodium rice with curry warm, garnishing with extra cilantro if desired.

Nutrition Facts

Serving size	(989.0g)

Amount per serving	% Daily Value*
Calories	509.2

Total Fat 13.9g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 31mg	0%
Sodium 2165.8mg	0%
Total Carbohydrate 85.2g	0%
Dietary Fiber 10.2g	0%
Total Sugars 13.0g
Protein 14.1g	0%

Vitamin D 0IU	0%
Calcium 160.7mg	0%
Iron 11.0mg	0%
Potassium 793.2mg	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: 24.0%

Protein: 10.8%

Carbs: 65.2%