Sugar-Free Curry Rice

Discover the vibrant flavors of Sugar-Free Curry Rice, a wholesome and satisfying dish that perfectly balances nutrition and bold spices. This recipe swaps white rice for fiber-rich brown rice, simmered to tender perfection and infused with a medley of fragrant ingredients like garlic, ginger, curry powder, and turmeric. Packed with colorful veggies—carrots, red bell peppers, and peas—plus hearty chickpeas for plant-based protein, this curry rice is brought together with a creamy coconut milk base. Ready in just 45 minutes, it’s a quick and filling meal ideal for weeknight dinners or meal prep. Finished with fresh cilantro and a splash of lime, it’s a naturally sugar-free and dairy-free delight the whole family will love.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup brown rice
• 2 cups water
• 2 tablespoons coconut oil
• 1 large, diced onion
• 3 minced garlic cloves
• 1 tablespoon, grated ginger
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 medium, diced carrot
• 1 medium, diced red bell pepper
• 1 cup frozen peas
• 1 can (15 oz), drained and rinsed chickpeas
• 1 cup coconut milk
• 0.25 cup, chopped fresh cilantro
• 1 cut into wedges lime

Directions

Step 1

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

Step 2

In a medium saucepan, combine the rice and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 30 minutes, or until the rice is cooked and water is absorbed. Remove from heat and let sit covered for another 5 minutes.

Step 3

In a large pot or skillet, heat coconut oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Step 4

Add the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.

Step 5

Stir in the curry powder, turmeric, salt, and black pepper, mixing well to coat the onions.

Step 6

Add the diced carrot and red bell pepper to the pot, stirring and cooking for about 3-4 minutes until they start to soften.

Step 7

Mix in the frozen peas and chickpeas, cooking for another 2 minutes.

Step 8

Pour in the coconut milk and bring the mixture to a gentle simmer. Cook for about 5 minutes, allowing the flavors to meld.

Step 9

Once the rice is done, add it to the curry mixture. Stir well to combine, ensuring the rice is fully coated with the spices and coconut milk.

Step 10

Taste and adjust seasoning if necessary.

Step 11

Garnish with freshly chopped cilantro and serve with lime wedges on the side.

Nutrition Facts

Serving size	(1973.9g)

Amount per serving	% Daily Value*
Calories	1568.1

Total Fat 42.7g	0%
Saturated Fat 25.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 6590.9mg	0%
Total Carbohydrate 247.9g	0%
Dietary Fiber 53.2g	0%
Total Sugars 63.4g
Protein 57.2g	0%

Vitamin D 0IU	0%
Calcium 414.5mg	0%
Iron 27.2mg	0%
Potassium 2841.3mg	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: 23.9%

Protein: 14.3%

Carbs: 61.8%