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Curry Rice Bowl Recipe

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Chicken Curry Rice Bowls Six Sisters' Stuff
Chicken Curry Rice Bowls Six Sisters' Stuff from www.sixsistersstuff.com

Description

Looking for a quick and easy meal that's packed with flavor? Try this delicious curry rice bowl recipe! It's the perfect meal for busy weeknights or lazy weekends when you just want to curl up on the couch and enjoy a warm, comforting meal. This recipe is simple to make, and it's sure to please even the pickiest eaters in your family.

Prep Time

The prep time for this recipe is minimal. You'll need about 10 minutes to gather your ingredients and another 10 minutes to chop and prepare everything. Once your ingredients are prepped, the cooking process is quick and easy.

Cook Time

The cook time for this recipe is about 20 minutes. This includes the time it takes to cook the rice, prepare the vegetables, and cook the curry sauce.

Ingredients

For this recipe, you will need:
  • 1 cup of white rice
  • 1 can of chickpeas (drained and rinsed)
  • 1 small onion (diced)
  • 2 cloves of garlic (minced)
  • 1 bell pepper (diced)
  • 1 carrot (peeled and sliced)
  • 1 tablespoon of curry powder
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon of salt
  • 1 tablespoon of olive oil
  • 1/2 cup of vegetable broth
  • 1/2 cup of coconut milk
  • 1 tablespoon of cornstarch

Equipment

For this recipe, you will need a large skillet, a pot for cooking the rice, and basic kitchen utensils (such as a knife, cutting board, and measuring cups).

Method

1. Begin by cooking the rice according to the package instructions. 2. In a large skillet, heat the olive oil over medium heat. 3. Add the diced onion and sauté for 2-3 minutes, until softened. 4. Add the minced garlic and sauté for an additional 1-2 minutes. 5. Add the diced bell pepper and sliced carrot to the skillet and continue to sauté for 5-7 minutes, until the vegetables are tender. 6. Add the drained and rinsed chickpeas to the skillet and stir to combine. 7. In a small bowl, whisk together the curry powder, cumin, turmeric, and salt. 8. Sprinkle the spice mixture over the vegetables and chickpeas, and stir to coat everything evenly. 9. In a separate bowl, whisk together the vegetable broth, coconut milk, and cornstarch. 10. Pour the broth mixture over the vegetables and chickpeas, and stir to combine. 11. Bring the mixture to a simmer and cook for 5-7 minutes, until the sauce has thickened. 12. Serve the curry mixture over a bed of rice, and enjoy!

Notes

This recipe is very versatile, so feel free to mix and match your favorite vegetables and spices. You can also add protein (such as chicken or tofu) if you'd like.

Nutrition Info

This recipe serves 4 people and contains approximately:
  • Calories: 420
  • Protein: 11g
  • Carbohydrates: 67g
  • Fat: 13g
  • Fiber: 10g

Recipe Tips

- If you want to make this recipe even easier, you can use pre-cooked rice from the grocery store. - Be sure to use full-fat coconut milk for a creamier sauce. - You can adjust the spice level to your liking by adding more or less curry powder.

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