Eat Well Jun. 14. 2013
Entreés

Spicy Coconut Curry with Sweet Jasmine Rice

Jun. 14. 2013
Entreés
McKel Hill, MS, RDN, LDN

McKel Hill, MS, RDN, LDN

Dietitian, Founder

Today let’s welcome Spicy Coconut Curry with Sweet Jasmine Rice into your Recipe Box. I think by now you may have an inclination that I have a thing for 1) curries, 2) turmeric, and 3) the combination of sweet and spicy. This Spicy Coconut Curry with rice is one of my favorite meals to cook on a long and relaxing weekend to unwind and enjoy. It’s sure to please your taste buds; it’s full of fiber rich vegetables, delicate fluffy rice, thick and creamy curry topped with crunchy cashews and fresh lime juice.

I absolutely love the combination of spicy, sweet, creamy, starchy, and warm flavors of this curry together with sweet fluffy rice. This recipe can be made vegan and gluten free (which is the full recipe below) or feel free to add in quality proteins of your choice. Also if you’re loving this dish be sure to check out my love of spicy and sweet flavors in the Turmeric Milk recipe and the Curry Cashew Cauliflower Soup.

This recipe is great for those evenings when you want something warm and comforting to eat after a long day. I typically will make several servings of jasmine rice on my batch cooking day to last me several days throughout the week. Same with this curry, it makes quite a few servings so this will be a perfect quick dinner to reheat on the stovetop or even microwave.

Add variety |

  • Use Simply Cauliflower Rice instead of jasmine rice for a lower carbohydrate dish
  • Use basmati rice or any other long grain rice you prefer!
  • Condiments } sliced cooling cucumbers, diced red onion, fresh tangy lime juice, sliced spicy radish, etc.
  • Toppers } crushed cashews, peanuts, or other nuts/seeds you enjoy for a nice crunch and balance of texture
  • Protein } go vegan, vegetarian, or carnivore. Add in tempeh, tofu, beans, lentils or fish, chicken, beef, eggs, etc.
  • Extras } add more roasted vegetables, sweet potatoes, purple potatoes, roasted corn, etc. (especially for the vegan dishes to add more volume and calories).

Condiment tray // include a mix of fresh veggies and other condiments to top your curry dish

  • sliced cucumber
  • sliced red onion
  • cashews
  • peanuts
  • fresh lime
  • fresh lemon
  • extra spices and seasonings
  • fresh cilantro or parsley

This recipe, as with all, is a guideline to use. Let your taste buds run the show on this one, continually and consistently check the curry for the level of spiciness, depth of flavor, flavor combinations, saltiness, sweetness, heat, etc. The beautiful thing about this dish is you can’t go wrong with what you add in it! Enjoy the process, enjoy cooking, enjoy taste testing and of course, enjoy the end product!

 

Spicy Coconut Curry
Recipe Type: entree
Author: McKel Hill, MS, RD, LDN
Prep time:
Cook time:
Total time:
Serves: 6-8
A spicy coconut curry with sweet jasmine rice. Curry is filled with vegetables and topped with fresh condiments.
Ingredients
  • 1 can of organic full fat coconut milk
  • 1 cup vegetable stock (more may be added depending on the desired thickness)
  • 1/2 head of cauliflower, diced in florets
  • 1 cup chopped red bell pepper
  • 1/2 cup yellow sweet onion
  • 1 cup diced roma tomatoes
  • 1 cup diced mushrooms
  • 1/2 cup chopped zucchini
  • 1/2 cup chopped carrots
  • 1/4 cup organic peas
  • 2 tablespoons organic coconut oil
  • 1/2 inch of fresh diced ginger
  • 2 heaping tablespoon Curry blend spice (see note)
  • 1 tablespoon cumin
  • 1 teaspoon ground cinnamon
  • 1-2 red chili (adjust to taste)
  • 1 teaspoon salt (to taste)
  • 1-2 cloves garlic
  • ground black pepper (to taste)
Instructions
  1. In a large stock pot, sauté the onions, garlic, chili, ginger, and carrots in coconut oil until softened.
  2. After softened add in the remaining vegetables to lightly cook (about 5-7 minutes).
  3. Add in the vegetable stock and all seasonings/spices.
  4. Allow to simmer (without lid on) until the curry has become thickened.
  5. Add in the coconut milk.
  6. Continue to simmer until the curry becomes thick (similar to a “gravy”).
  7. TASTE TEST! This is important when making curry, because it’s a very flexible recipe, be sure to add in more sweetness, more spice, more thickness (via coconut milk, etc.) to accomodate your tastes.
  8. Keep in the refrigerator if you have left overs (which you should, it makes a lot!).
  9. Serve over Sweet Jasmine Rice (recipe below) or Cauliflower Rice (recipe coming soon).
  10. Enjoy!
Notes
Curry Spice * I cheat here as I don’t use the individual spices it contains such as turmeric, cloves, cardamom, fennel, caraway, mustard seed, etc.

 

 

Sweet Jasmine Rice
Recipe Type: side, entree
Author: McKel Hill, MS, RD, LDN
Prep time:
Cook time:
Total time:
Serves: 2-4
A sweet fluffy jasmine rice recipe to be used with Spicy Coconut Curry.
Ingredients
  • 1 cup organic jasmine rice
  • 2 cups filtered water
  • 1-2 tablespoon local honey (the goal is a hint of sweetness)
  • 1 teaspoon sea salt
Instructions
  1. Prepare using package directions.
  2. Typically, boil water and rice together for about 20-25 minutes or until tender.
  3. Jasmine rice can be made softer/harder depending on the liquid used and the length of time cooked (i.e. less water, less time cooking=harder. More water, longer time cooking=softer rice).
  4. After the rice has cooked, stir in honey and sea salt for additional flavor.

How do you like your curries? Do you like spicy curries or mild curries? Share below I’d love to hear!

Have a spicy yet sweet day!

xo McKel

The Recipe

Serves 6-8

Print

Ingredients:

  • 1 can of organic full fat coconut milk
  • 1 cup vegetable stock (more may be added depending on the desired thickness)
  • 1/2 head of cauliflower, diced in florets
  • 1 cup chopped red bell pepper
  • 1/2 cup yellow sweet onion
  • 1 cup diced roma tomatoes
  • 1 cup diced mushrooms
  • 1/2 cup chopped zucchini
  • 1/2 cup chopped carrots
  • 1/4 cup organic peas
  • 2 tablespoons organic coconut oil
  • 1/2 inch of fresh diced ginger
  • 2 heaping tablespoon Curry blend spice (see note)
  • 1 tablespoon cumin
  • 1 teaspoon ground cinnamon
  • 1-2 red chili (adjust to taste)
  • 1 teaspoon salt (to taste)
  • 1-2 cloves garlic
  • ground black pepper (to taste)

Directions:

  1. In a large stock pot, sauté the onions, garlic, chili, ginger, and carrots in coconut oil until softened.
  2. After softened add in the remaining vegetables to lightly cook (about 5-7 minutes).
  3. Add in the vegetable stock and all seasonings/spices.
  4. Allow to simmer (without lid on) until the curry has become thickened.
  5. Add in the coconut milk.
  6. Continue to simmer until the curry becomes thick (similar to a “gravy”).
  7. TASTE TEST! This is important when making curry, because it’s a very flexible recipe, be sure to add in more sweetness, more spice, more thickness (via coconut milk, etc.) to accomodate your tastes.
  8. Keep in the refrigerator if you have left overs (which you should, it makes a lot!).
  9. Serve over Sweet Jasmine Rice (recipe below) or Cauliflower Rice (recipe coming soon).
  10. Enjoy!

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