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Curried Coconut Rice

Curried Coconut Rice Recipe

  • 2 tablespoons unsalted butter or canola oil or other flavorless vegetable oil
  • 1 large onion, cut into 1-inch cubes
  • 1 tablespoon finely chopped fresh ginger
  • 2 garlic cloves, minced
  • 1 tablespoon Madras style curry powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cardamom
  • 1/8 teaspoon red pepper flakes, or more to taste
  • 1 cinnamon stick
  • 1 cup uncooked basmati rice
  • 2 cups cauliflower florets broken into 1-inch pieces (½ medium head)
  • 2 cups cubed (½-inch) peeled butternut squash or sweet potato (8 ounces)
  • 1 cup (1-inch lengths) green beans (about 4 ounces)
  • 1 cup frozen lima beans, thawed
  • 1 cup cubed (½-inch) carrots (about 2 carrots)
  • 2 cups reduced-sodium chicken or vegetable broth
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • 2/3 cup half and half or whole milk
  • ¼ cup unsweetened dried coconut
  • ½ cup coarsely chopped unsalted roasted cashews
  • Chopped cilantro
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 242kcal (12%)
Total Fat 8g (13%)
Saturated Fat 4g (21%)
Cholesterol 15mg (5%)
Total Carbohydrate 38g
Dietary Fiber 5g
Sugars 4g
Protein 6g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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