Indian coconut curry rice
Coconut curry rice made the traditional way can be higher in fat and not as healthy as you think. Make it this way to keep the fat and calories low with no compromise in taste. Recipe from Tom Venuto's Burn the Fat, Feed the Muscle Blog (www.BurnTheFatBlog.com)
Servings: 4
Calories: 236kcal
Equipment
- sauce pot
Ingredients
- 1 cup white basmati or white long grain rice
- 1 Tbsp olive oil
- 1 Tbsp minced fresh garlic (about 3 cloves)
- 1/2 Cup Chopped onion
- 1 tsp curry powder (spice)
- 7 fl oz lite coconut milk (1/2 14oz can)
- 1.5 Cups reduced sodium chicken broth (16 oz)
- 1/2 tsp salt (or to taste)
Instructions
- Chop the onions and finely dice the garlic
- Heat 1 Tbsp olive oil in large sauce pot on medium
- Add onions to pot and saute approx 3 minutes
- Add rice, garlic and curry to pot
- Fry rice in pan about 2 to 3 minutes, stirring regularly
- Add 1.5 cups chicken broth and 1/2 can (approx 7 oz) of lite cocnut milk to pain. Turn up heat and bring to full boil
- Cover with lid, turn down to low and simmer for about 20 minutes or until most of the liquid is absorbed and rie is cooked, stirring occasionally.
Nutrition
Calories: 236kcal | Carbohydrates: 39.4g | Protein: 4.1g | Fat: 7.1g