Pea and Carrot Coconut Curry

Yields
Serves 4

Prep Time
30 mins

This is a variation of a Sri Lankan curry dish, typically made with lots of different spices and jasmine rice. We substituted curry powder and quicker-cooking basmati rice with just as satisfying results.

1 cup basmati rice

1 tablespoon vegetable oil

1 small onion, chopped

1 to 2 tbsp. Madras curry powder

1 teaspoon kosher salt

1 serrano chile, chopped

1 bag (1 lb.) baby carrots, halved lengthwise

1 can (14.5 oz.) coconut milk

1 cup frozen peas

1/4 cup chopped cilantro

Step 1

Cook rice according to package directions. Heat oil in a large frying pan over medium-high heat. Cook onion, curry powder, salt, and chile until onion is softened, about 3 minutes. Add carrots, coconut milk, peas, and 1/2 cup water. Simmer, covered, until carrots are tender, about 8 minutes. Serve over rice and sprinkle with cilantro.

Step 2

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories541

% Daily Value *
Total Fat 30g39%

Saturated Fat 23g115%
Cholesterol 0.0mg0%
Sodium 587mg26%
Total Carbohydrate 68g25%

Dietary Fiber 9.7g35%
Protein 7.9g

* The % Daily Value (DV) 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.

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Pea and Carrot Coconut Curry