Pea and Carrot Coconut Curry

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
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Nutritional Information

Amount per serving
  • Calories: 541
  • Calories from fat: 49%
  • Protein: 7.9g
  • Fat: 30g
  • Saturated fat: 23g
  • Carbohydrate: 68g
  • Fiber: 9.7g
  • Sodium: 587mg
  • Cholesterol: 0.0mg


  • 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


  1. 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.
  2. Note: Nutritional analysis is per serving.
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