Coconut Curry with Jasmine Rice

Ingredients - Serves 4

• Fresh cilantro - For garnish
• Salt - To taste
• Vegetables - 2 cups (e.g., bell peppers, carrots, peas)
• Coconut milk - 1 can (400ml)
• Curry powder - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1, finely chopped
• Coconut oil - 2 tablespoons
• Water - 4 cups
• Jasmine rice - 2 cups

Let's Get Started

1. Rinse the jasmine rice under cold water until the water runs clear. Add the rice and water to a pot, bring to a boil, then reduce the heat to low, cover, and let simmer for 15 minutes, or until the rice is cooked and the water is absorbed.
2. While the rice is cooking, heat the coconut oil in a large pan over medium heat. Add the onion and garlic and sauté until the onion is translucent.
3. Add the curry powder to the pan and stir well to coat the onion and garlic. Cook for another minute to toast the curry powder.
4. Add the coconut milk to the pan and stir well to combine. Bring the mixture to a simmer.
5. Add the vegetables to the pan and stir well to coat in the curry mixture. Cover the pan and let simmer for 15 minutes, or until the vegetables are tender.
6. Season the curry with salt to taste.
7. Serve the curry over the cooked jasmine rice, garnished with fresh cilantro.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Calories: 550
• Fat: 25g
• Carbs: 70g
• Protein: 15g
• Sodium: 750mg
• Sugar: 5g