Ingredients
-
Rice
-
2 Cups Jasmine Rice
-
2 Cups Veggie BrothYou may need more depending on your cooking method. 2 cups is the amount you need when using a pressure cooker.
-
1 Teaspoon Salt
-
Curry
-
5 Yukon Gold Potatoes
-
5 Carrots
-
8 Ounces Snap Peas
-
2 Tablespoons Coconut OilAs an alternative you can use any oil such as olive oil
-
2 Ounces Red Curry Paste
-
1 Tablespoon red Curry Powder
-
2 Cans Full-Fat Coconut Milk
-
2 Cups Veggie Broth
Directions
- Prepare Rice: Place rice, broth, and salt into a pressure cooker and bring it to high pressure. Reduce heat and maintain pressure for 2 minutes. Remove from heat and let sit for 10-15 minutes, allowing the pressure to release slowly. You can also cook the rice using a traditional rice cooker or pot. Cooking times and the amount of liquid needed will vary depending on the method. Regardless of the method, once the rice has finished cooking, fluff the rice with a fork and set aside for serving.
- Prepare Vegetables: Dice potatoes and carrots into large 3/4 inch to 1-inch chunks.
- Cook Curry: Heat a large frying pan or wok over medium-high heat. Add coconut oil and then potatoes and carrots. Cook while stirring for 4-5 minutes until the potatoes begin to brown. Add curry paste, curry powder, coconut milk, and veggie broth. Simmer uncovered for 20-25 minutes until the vegetables are soft and the sauce starts to thicken. Add snap peas and simmer 4-5 minutes until they are tender. Season with salt and additional curry powder/paste as desired.
- Serve: Place a large scoop of rice into each bowl. Ladle curry over the top and enjoy! You can optionally sprinkle cayenne pepper or additional red curry powder over the top as a garnish.
Meal Prep Tip:
This curry is an excellent meal to prepare ahead of time. Store the rice and the curry separately and combine just before heating. This dish keeps well for 4 days in the fridge.
* I get commissions for purchases made through links in this post.
(Visited 289 times, 1 visits today)
