Everyday Eileen

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Coconut Curry Rice and Vegetables

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Coconut Curry Rice and Vegetables is a delicious meal filled with flavor from Royal International Rice flavored with coconut and tons of veggies! A quick and easy meal that is full of flavor and ready in no time #vegetarian

coconut curry rice and lots of veggies for a fabulous meal

I love Basmati rice and vegetables! I The rice is fluffy and looks like a cloud and is quick and easy to prepare! I have been searching for the perfect brand of rice! Royal International Basmati Rice is a favorite rice of mine. It is so flavorful and easy to prepare.

Coconut curry rice vegetables ingredients

Royal Basmati Rice Health Benefits to make Coconut Curry Rice and Vegetables:

  • Royal International is a wonderful brand that makes a  gluten-free, non GMO, and vegan Basmati rice.
  • The rice is harvested from an area at the foothills of the Himalayas by local Indian farmers who use pure mountain spring water and fertile soil to grow the rice!
  • Once the rice is harvested, it’s placed in temperature controlled silos for no less than 12 months!
  • In addition, this amazing combination produces the fluffiest tasting rice I have ever eaten! I can see why this is the number 1 selling Basmati Rice in America!
  • Light coconut milk that is gluten-free.
  • This meal provides a perfect amount of vitamins from the veggies!

 

 

 

I love meatless meals and this is on the top of my rotation for family meals. Especially now for my family, we celebrate Easter and Lent, so we eat meatless meals a lot.  This coconut curry rice and vegetables is a favorite because I can also vary the veggies.  I tend to shop by my belly and brain and I overbuy veggies all the time.  This meal is awesome because it is so versatile and a great way to use up the veggies. 

 

Tips to prepare the perfect Coconut Curry Rice and Vegetables:

  • The vegetables can be changed to please your family.
  •  I used broccoli, carrots, mushrooms, zucchini, and snow peas!
  • Feel free to change up the veggies to what is in your fridge or your favorites.
  • Remember to cut the veggies to proportionate sizes so they cook evenly.
  • Tofu is always a great protein addition.

The prep veggies needed to make coconut curry rice. Carrot, broccoli, zucchini, mushroom and ginger

  1. Soak basmati rice in water for about 15 minutes to remove any extra starch. So while the rice soaks, I prep my veggies!
  2. Cook the basmati rice in the coconut milk while you saute your veggies. You are going to love the flavor of the rice!
  3.  Saute the veggies in coconut oil until soft.

vegetables beginning to saute in the pan for coconut curry rice and vegetables

4. Add in garlic, ginger, remaining coconut milk, veggie stock, and spices. Saute until tender. It’s best to start with less spice and re-season after the veggies are sautéed.

coconut curry veggies sauteed to make coconut curry rice and vegetables

5. Combine the coconut rice and veggies and enjoy!

Delicious coconut infused vegetables and rice with garlic and curry

I truly hope you enjoy preparing this dish as much as I do!  Meander down the rice aisle at your grocery store and purchase Royal International Basmati Rice! If you are not sure the store location near you who sells this rice, check the Royal International website for store locations!

gluten free coconut curry rice and vegetables

Some of my favorite meatless meals:

Kale and Quinoa Salad with Pomegranates

Slow Cooker Mediterranean Eggplant

Zucchini Tomato Eggplant Bake

Slow-Cooker Sneaky Tofu Lasagna

ONCE YOU MAKE THIS RECIPE, I’D LOVE TO SEE IT.

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Disclosure –

* I received a sample for review purposes. The opinions are completely my own based on my experience.*

* Recipe originally published January/2016. Photos updated and some info in post as well, Recipe remains the same.

Have you enjoyed this recipe, I hope so! Let me know and giving it a 5-star rating is always super helpful for me. 

coconut rice and vegetables - vegetarian meal

Coconut Curry Rice and Vegetables

Coconut Curry Basmati Rice and vegetables is a healthy gluten-free, vegetarian meal that is delicious and full of flavor. Quick cooking and low in fat and calories. The coconut and curry add wonderful flavor to the Basmati rice and vegetables.
5 from 13 votes
Print Pin Rate
Course: Main Dish, Vegetarian
Cuisine: Healthy
Keyword: meatless meal
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 207kcal
Author: Eileen xo

Ingredients

  • 1 cup Royal Basmati Rice
  • 13.5 oz can, light coconut milk
  • 3/4 cup water
  • 1 Tbsp coconut oil
  • 2 cloves minced garlic
  • 1 teaspoon grated ginger
  • 2 stalks green onion,chopped
  • 1 cup broccoli florets, chopped
  • 1 cup zucchini, diced
  • 1/2 cup carrots, julienned into 2 inch matchsticks
  • 1/2 cup diced celery
  • 1 cup sliced mushrooms
  • 1 cup vegetable stock
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 cup snow peas
  • 1/2 teaspoon ground coriander
  • 1/2 -1 teaspoon ground red chili powder
  • salt and pepper, to taste
  • 1/2 cup chopped cilantro, garnish optional
US Customary - Metric

Instructions

  • In a medium bowl, soak the Royal Basmati Rice for at least 15 minutes in water. While rice is soaking, cut the vegetables as instructed above. Once vegetables are prepared and the rice is soaked, drain the rice of the water and rinse to remove any extra starch.
  • Into a medium saucepan, add the Basmati Rice, 1 cup of the light coconut milk, and 3/4 cup of water. Place saucepan, uncovered over high heat, bring to a boil, stirring occasionally. Let liquid reduce slightly below rice level, reduce heat and cover with a lid. Simmer for about 15-20 minutes.
  • While rice is cooking, in a saucepan over medium heat, add the coconut oil. Add the minced garlic, grated ginger, chopped green onions, chopped broccoli, diced zucchini, julienne carrots, celery, and mushrooms. Saute till soft, about 5 minutes.
  • To the saucepan, add the remaining light coconut milk from the can, vegetable stock, ground turmeric, cumin, coriander, red chili powder, and salt and pepper to taste. Let simmer for about 8 minutes. Then add in the snow peas and continue to simmer for another 3-5 minutes. Check the veggies for desired tenderness.
  • Recheck your seasonings and adjust if needed. Adjust seasonings as necessary. Some may like more chili powder. Serve immediately and add chopped cilantro as a garnish.

Notes

  • all nutritional value is estimated. This can fluctuate due to portion size and ingredients. 

Nutrition

Serving: 0.25cup | Calories: 207kcal | Carbohydrates: 23g | Protein: 4g | Fat: 10g | Saturated Fat: 9g | Sodium: 348mg | Potassium: 401mg | Fiber: 2g | Sugar: 4g | Vitamin A: 67.7% | Vitamin C: 53.3% | Calcium: 5.2% | Iron: 8.7%
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Comments

  1. This is a good recipe and nearly exactly the way my Abuela from Zihuatanejo causes it to be I’m excited to try out some of the additional recipes Kristin! I really like your answers how everyone has gaps in their own kitchen and that you aren’t scared to step outside the box. Keep this up! For your”women” who bashed; pity you! What happened to others!

    Reply

  2. I love how curry brightens up the flavour of anything especially a bunch of veggies. Such a great meal for during the week to have in the fridge. It’s good to put on the weekly meal roatation!

    Reply

  6. Oh yum!! I am all about curry and am trying to convince my husband how awesome it is, so I might have to add this to my list! Love all the awesome veggies, too 🙂

    Reply

  8. LOVING this veggie coconut curry! It’s so colorful and the flavors sound fantastic! My system can no longer handle rice (insert wail) but I will certainly be enjoying this recipe over some cauliflower rice!

    Reply

  10. All my meals are meatless meals so this Coconut Curry Rice and Vegetables is right up my alley. It is tasty, nutritious, delicious, and that basmati rice, fantastic!

    Reply

  13. Oh, what a great looking dish. There really is a special place in my heart for stuff with coconut milk in it. It just brings a heartiness and fullness to a dish.

    Reply

  14. I would eat this any day of the week! I was worried there would a be a lot of unusual spices but I’m happy to say that I have everything and I will be making this over the weekend.

    Reply

  31. I love coconut rice–I make it as a side dish regularly, whether we’re eating Indian or not. And I actually don’t mind sticky rice (especially when I’m making sushi or sushi bowls), the different textures can be fun to play with.

    (Tiny point of order, lol, I think you’ve got a typo up there where you say they make gluten free whole wheat flour—that’s, at the very least, a contradiction in terms (the gluten being an integral part of wheat and if removed it wouldn’t be whole wheat any longer) and most like cost-prohibitive if not impossible to manufacture. Hence the number of wheat-free flour substitutions on the market.)

    Reply

  54. I’m not above using the rice in the packets. Especially when I’m cooking for one person. It’s more expensive, but worth it to me in terms of convenience.

    Reply

  65. This recipe sounds delicious. I think I can almost smell it. Interesting facts about the rice. I had no idea the process of rice making took so long.

    Reply

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