Coconut Curry Rice Bowl

IMG_9211

I know I’ve told you beautiful people that I eat rice and beans a lottt, but that doesn’t mean that it has to be boring – quite the contrary! It’s one of the most versatile dishes depending on what ingredients you’re in the mood for that day. Creamy, crunchy, salty, spicy – up to you. Justin puts hot sauce on everything, so he’s easy. I can make a bowl of plain rice, and all he needs is some hot sauce. Me? I like a variety of textures. There’s never an overabundance of creamy avocado, crunchy vegetables, or exotic herbs and spices in my opinion.

Bok choy is a wonderful addition to any stir fry. If you’re not familiar with using it in a recipe, it’s similar in appearance to celery, so it just needs a quick rinse and chop and it’s ready to go.

IMG_9198

The rice bowls I enjoy making are super nutritious, simple and filling, and heavenly tasting; there’s just no downside!

Ingredients for rice:

  • 2-3 Tbs extra virgin olive oil
  • 1 1/2 yellow onions, chopped
  • 3 cups brown rice
  • 1 can coconut milk, unsweetened (13.5 oz)
  • 2 cans of water
  • 2 Tbs curry
  • salt & pepper to taste

Ingredients for top portion:

  • 2–3 Tbs extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 bunch bok choy
  • 10 oz (1 package) mushrooms, sliced
  • 1 can (15.5 oz) kidney beans
  • 3 cups spinach
  • avocado
  • tomato
  • sprinkle of chia seeds
  • pinch of toasted fennel seeds

IMG_9215

Steps:

  1. Chop the yellow onion.
  2. Heat the oil in a large pot for 1 minute on medium/high heat, add onions.
  3. After 2-3 minutes, add in the rice and stir for 1 minute.
  4. Next, add in the canned coconut milk, and twice that amount in water.
  5. Add in the salt, pepper, and curry and stir everything together.
  6. Once everything comes to a boil, cover and simmer for 30-45 minutes, depending on the kind of brown rice you’re using. (Read the back of the package to find out how much time is needed.) Makes about 10 cups cooked.

IMG_9208

Meanwhile, while your rice is cooking…

  1. Rinse and slice the bok choy.
  2. Add oil to a large pan on medium/high heat for about 1 minute.
  3. Add the bok choy to the pan and allow to cook for about 5 minutes, stirring occasionally. (Note, the bok choy should still have a nice crunch to it. Cooking it too long will make it wilt.)
  4. Next, add the garlic, mushrooms, spinach, and beans, stirring gently for about 3 minutes.  Turn off heat, scoop a cup of rice into a bowl and top with vegetables, avocado, seeds, and tomato. Enjoy!

IMG_9217

Advertisements

Author: Balanced Bella

Hi, I'm Jaime and I am the recipe tester, photographer, and writer at balanced bella! All my recipes are vegan, gluten free, and 100% delicious!

3 thoughts on “Coconut Curry Rice Bowl”

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s