Dinner Ideas

5-Ingredient Veggie Coconut Curry over Brown Jasmine Rice

December 2, 2020

This Veggie Coconut Curry is one of our favorite dinners. It’s quick, healthy, easy and delicious. It checks off all the boxes! It’s five ingredients (plus spices and oil that you already have on hand) and comes together really quickly. Plus, it’s full of veggies, good-for-you fat and is delicious. My kids love it too, […]

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A holistic wellness plan just for you that fits into your already busy mom-life.

This Veggie Coconut Curry is one of our favorite dinners. It’s quick, healthy, easy and delicious. It checks off all the boxes!

It’s five ingredients (plus spices and oil that you already have on hand) and comes together really quickly. Plus, it’s full of veggies, good-for-you fat and is delicious. My kids love it too, especially when we serve it with naan. 🙂

Save this recipe to give it a try!

Veggie Coconut Curry over Brown Jasmine Rice

Ingredients:

  1. 2 cups brown jasmine rice
  2. 1 can of coconut milk (Trader Joe’s has a guar-gum-free one that I always stock up on)
  3. 2 cups baby or fingerling potatoes
  4. 2 cups butternut squash, cubed
  5. 1 can of diced tomatoes (no salt added)

Plus spices & oils:

  • 1 tablespoon yellow curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon sea salt total (1/2 teaspoon for the curry and 1/2 teaspoon for the rice)
  • pepper to taste
  • 1 tablespoon coconut oil
  • optional squeeze of fresh lemon and/or fresh chopped cilantro
5 ingredient veggie coconut curry over brown jasmine rice

Directions:

[This dinner comes together even faster if you have leftover rice already on hand. Or if you use frozen already-cooked brown rice (Trader Joe’s has some great options).] Or…

In an instant pot, add 2 cups brown jasmine rice (rinsed until the water runs clear), 2 ½ cups water, 1 tablespoon coconut oil and ½ teaspoon sea salt. Cook on manual high heat for 20 minutes. Then turn it off and let it sit and naturally release for 15 mins. Release any extra steam, open and fluff it with a fork.

While the rice cooks, add coconut milk, potatoes, butternut squash and diced tomatoes to a pan. To that, add 1 tablespoon yellow curry powder, 1 teaspoon turmeric powder, ½ teaspoon sea salt and pepper to taste. Give it a stir and let it simmer on low until the potatoes and butternut squash are tender when you poke them with a fork.

To serve, add rice to a bowl and top with the veggie coconut curry. It’s also really delicious topped with a squeeze of fresh lemon juice and a sprinkle of fresh cilantro. Also delicious with naan on the side too. 🙂

I hope you enjoy this easy dinner as much as we do. If you give it a try, tag me @gibbslaurenm on Instagram so I can see! 🙂 Or let me know in the comment section below!

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