Side dishe for 4

Coconut Curry Rice

Name: Coconut Curry Rice
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 tbsp neutral oil; 3 large scallions; 2 1/2 whole garlic cloves; 2 1/2 tsp curry powder; 2 tsp grated ginger root; 1/2 tsp ground coriander; to taste kosher salt and ground black pepper (optional); 2 cups grated carrots; 1 1/2 cups jasmine rice; 1 1/4 cups coconut milk; 1 1/4 cup chicken bullion water; 1/3 bunch cilantro

Jasmine rice simmers with coconut milk, curry spices, carrots, garlic, and ginger for a fragrant one-pot side dish.

Typical price

$7.67for 4 servings

$1.92 per serving$7.67 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: nospoonnecessary.com

30 minstart to table
Easydifficulty
4servings as written
$typical cost tier

Indian Dairy-free Gluten-free Budget Side dishes

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Green onions$1.19 each typical	0.5	$0.64Typical price
Garlic$0.75 each typical	2.5	$1.88Typical price
Fresh ginger$0.40/oz typical	a little	$0.07Typical price
Carrots$1.09/lb typical	0.55 lb	$0.61Typical price
Wild, basmati, jasmine, arborio rice$0.15/oz typical	9.75 oz	$1.46Typical price
Coconut milk$0.14/oz typical	11 oz	$1.49Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	0.25	$0.50Typical price
Total for the servings shown		$7.67

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilDried herbs, spices and seasoning blends

Not included in the cost.

Ingredients

3 tbsp neutral oil
3 large scallions
2 1/2 whole garlic cloves
2 1/2 tsp curry powder
2 tsp grated ginger root
1/2 tsp ground coriander
to taste kosher salt and ground black pepper (optional)
2 cups grated carrots
1 1/2 cups jasmine rice
1 1/4 cups coconut milk
1 1/4 cup chicken bullion water
1/3 bunch cilantro

Steps

Chop the scallions, garlic, and cilantro, keeping the scallion greens and cilantro aside.
Heat the oil in a large skillet over medium heat and cook the scallions, garlic, curry powder, ginger, coriander, and carrots for 4 minutes.
Stir in the rice and cook for 1 minute.
Add the coconut milk and chicken bouillon water, season with salt and pepper, and bring the mixture to a simmer.
Cover the skillet and cook over low heat for 18 minutes, until the rice is tender.
Rest the rice for 5 minutes, then fluff it and stir in the scallion greens and cilantro.