Pea and Carrot Coconut Curry

recipe
This is a variation of a Sri Lankan curry dish, typically made with lots of different spices and jasmine rice. We substituted curry powder and quicker-cooking basmati rice with just as satisfying results.

Yield:

Serves 4

Recipe from

Sunset

Recipe Time

Prep: 30 Minutes

Nutritional Information

Calories 541
Caloriesfromfat 49 %
Protein 7.9 g
Fat 30 g
Satfat 23 g
Carbohydrate 68 g
Fiber 9.7 g
Sodium 587 mg
Cholesterol 0.0 mg

Ingredients

1 cup basmati rice
1 tablespoon vegetable oil
1 small onion, chopped
1 to 2 tbsp. Madras curry powder
1 teaspoon kosher salt
1 serrano chile, chopped
1 bag (1 lb.) baby carrots, halved lengthwise
1 can (14.5 oz.) coconut milk
1 cup frozen peas
1/4 cup chopped cilantro

Preparation

Cook rice according to package directions. Heat oil in a large frying pan over medium-high heat. Cook onion, curry powder, salt, and chile until onion is softened, about 3 minutes. Add carrots, coconut milk, peas, and 1/2 cup water. Simmer, covered, until carrots are tender, about 8 minutes. Serve over rice and sprinkle with cilantro.

Note: Nutritional analysis is per serving.

April 2010
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