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Instant Pot Coconut Curry Vegetable Rice Bowls
10 min prep time
30 min cook time
6servings
Recipe by
Nancy S. Hughes
Source
The Instant Pot Diabetes Cookbook
Photo by
Renee Comet
How to Make Instant Pot Coconut Curry Vegetable Rice Bowls
Preparing curries often involves a lot of chopping, but you can get around that easily. Take advantage of the pre-chopped or no-salt-added canned ingredients on the market, such as matchstick carrots, water chestnuts, and chickpeas.
10 min prep time
30 min cook time
6servings
1 cup
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Step-By-Step Instructions:
- Combine the rice, water, curry powder, and 1/4 tsp of the salt in the Instant Pot. Seal the lid, close the valve, and set the Manual/Pressure Cook button to 15 minutes.
- Use a natural pressure release for about 12 minutes. When the valve drops, carefully remove the lid and stir in the remaining ingredients.
- Press the Cancel button and set to Sauté. Then press the Adjust button to “More” or “High.” Bring to a boil and boil for 2 minutes, or until all the ingredients are heated through, stirring occasionally.
Nutrition facts
6 Servings
-
Serving Size
1 cup
- Amount per serving Calories 240
-
Total Fat
6g
- Saturated Fat 3.5g
- Sodium 330mg
-
Total Carbohydrate
42g
- Dietary Fiber 7g
- Total Sugars 9g
- Protein 8g
- Potassium 540mg
- Phosphorous 230mg
Ingredients
brown rice
2/3 cup
water
1 cup
curry powder
1 tsp
salt
3/4 tsp
chopped green onion
1 cup
sliced red or yellow bell pepper
1 cup
matchstick carrots
1 cup
chopped red cabbage
1 cup
sliced water chestnuts
1 (8-oz) can
no-salt-added chickpeas (rinsed and drained)
1 (15-oz) can
lite coconut milk
1 (13-oz) can
grated fresh ginger
1 tbsp
sugar
1 1/2 tbsp
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