Coconut Curry Vegetable Rice Bowls

Print Recipe
Coconut Curry Vegetable Rice Bowls
Course Dinner, Lunch
Cuisine American, Modern
Prep Time 13 minutes
Cook Time 32 minutes
Servings
6 servings
Ingredients
Course Dinner, Lunch
Cuisine American, Modern
Prep Time 13 minutes
Cook Time 32 minutes
Servings
6 servings
Ingredients
Instructions
  1. Combine the rice, water, curry powder, and 1/4 tsp of the salt in the Instant Pot.
  2. Seal the lid, close the valve, and set the Manual/Pressure Cook button to 15 minutes.
  3. Use a natural pressure release for about 12 minutes. When the valve drops, carefully remove the lid and stir in the remaining ingredients.
  4. 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.
Recipe Notes

NUTRITION FACTS Choices/Exchanges: 2 Starch, 2 Nonstarchy Vegetable, 1 Fat Calories: 240; Calories from Fat: 50; Total Fat: 6.0 g; Saturated Fat: 3.5 g; Trans Fat: 0.0 g; Cholesterol: 0 mg; Sodium: 330 mg; Potassium: 540 mg; Total Carbohydrate: 42 g; Dietary Fiber: 7 g; Sugars: 9 g; Protein: 8 g; Phosphorus: 230 mg

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