Coconut-Curry Okra Rice Bowl
A flavorful and aromatic coconut-curry okra served over a bed of rice, creating a satisfying and exotic meal for four.
- Prep Time: 15 min
- Cook Time: 30 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ½ cup basmati rice
- 1 cups water
- ½ tbsp coconut oil
- ½ onion, finely chopped
- 1 cloves garlic, minced
- ½ tbsp ginger, grated
- ½ tsp curry powder
- ½ 1/2 tsp turmeric
- ½ 1/2 tsp cumin
- ½ 1/2 tsp coriander
- ½ 1/4 tsp cayenne pepper (optional)
- ½ can (14 oz) coconut milk
- ½ lb okra, trimmed and sliced
- ½ Salt and pepper to taste
- ½ Fresh cilantro for garnish
Instructions
- Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is cooked.
- In a large skillet, heat coconut oil over medium heat. Add the onions and cook until translucent, about 5 minutes.
- Add garlic, ginger, curry powder, turmeric, cumin, coriander, and cayenne pepper. Cook for another 2 minutes until fragrant.
- Stir in the coconut milk and bring to a simmer.
- Add the sliced okra to the skillet and cook for 10-15 minutes until tender.
- Season with salt and pepper to taste.
- Serve the coconut-curry okra over the cooked basmati rice.
- Garnish with fresh cilantro before serving.
Nutritional Estimates
Per serving · 2 servings total
| calories | 320 |
|---|---|
| protein | 6g |
| carbohydrates | 40g |
| fat | 16g |
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