Coconut Curry Vegetable Rice Bowls
Servings Prep Time
6servings 13minutes
Cook Time
Servings Prep Time
6servings 13minutes
Cook Time
  • 2/3cup Uncooked Brown Ricerinsed and drained
  • 1cup Water
  • 1tsp Curry Powder
  • 3/4tsp Saltdivided
  • 1cup Green Onionchopped both green and white parts
  • 1cup Red or Yellow Bell Peppersliced
  • 1cup Matchstick Carrots
  • 1cup Chopped Redor purple cabbage
  • 1can Sliced Water Chestnutsdrained, 8 oz
  • 1can No Salt Added Chickpeasrinsed and drained, 15 oz
  • 1can Lite Coconut Milk13 oz
  • 1tbsp fresh gingergrated
  • 1 1/2tbsp Sugar
  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