Coconut Curry Rice Recipe Vegan Alkalizing and Delicious

If you’re on a journey to nourish your body with wholesome, vegan, and alkalizing foods, this coconut curry rice recipe is an absolute game-changer. It combines the creamy, tropical richness of coconut milk with vibrant spices and fresh vegetables to create a dish that’s both comforting and energizing.

Perfect as a main course or a hearty side, this recipe is designed to help balance your body’s pH levels while tantalizing your taste buds. Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your rotation, this coconut curry rice will soon become a favorite for its delightful flavors and wholesome goodness.

In addition to being delicious, this recipe is incredibly easy to prepare and customizable to your liking. It’s a fantastic way to incorporate alkaline ingredients like turmeric, ginger, and fresh greens, which support digestion and overall wellness.

Plus, it’s gluten-free and packed with fiber and antioxidants. Let’s dive into why you’ll love this recipe, what you need to make it, and how to bring it all together for a satisfying meal.

Why You’ll Love This Recipe

This coconut curry rice is a perfect blend of flavors and nutrients that will leave you feeling satisfied and nourished. Here’s why it stands out:

• Alkalizing Ingredients: Uses fresh veggies, turmeric, and ginger to promote a balanced body pH.
• Rich and Creamy: Coconut milk adds a luscious texture without any dairy.
• Vegan and Gluten-Free: Suitable for a variety of dietary needs.
• Quick and Easy: Ready in under 40 minutes with simple ingredients.
• Highly Customizable: Add your favorite veggies or swap spices to tailor the dish.
• Nutritious: Packed with fiber, antioxidants, and essential minerals.

Ingredients

• 1 cup basmati rice (rinse well)
• 1 1/2 cups coconut milk (full fat for creaminess)
• 1 cup water
• 1 tablespoon coconut oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric powder
• 1 cup chopped kale or spinach (washed and stems removed)
• 1 cup chopped bell peppers (red or yellow for sweetness)
• 1/2 cup green peas (fresh or frozen)
• Salt to taste
• Fresh cilantro for garnish
• 1 tablespoon lime juice (optional for added zest)

Equipment

• Medium saucepan with lid
• Large skillet or sauté pan
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons
• Grater (for ginger)

Instructions

1. Prepare the rice: Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and prevents clumping.
2. Cook the rice: In a medium saucepan, combine the rinsed rice, coconut milk, and water. Add a pinch of salt. Bring to a gentle boil over medium-high heat.
3. Simmer: Once boiling, reduce heat to low, cover with a tight-fitting lid, and cook for 15-18 minutes or until the liquid is absorbed and rice is tender. Remove from heat and let it sit covered for 5 minutes.
4. Sauté the aromatics: While rice cooks, heat coconut oil in a large skillet over medium heat. Add chopped onion, garlic, and grated ginger. Sauté for 3-4 minutes until fragrant and translucent.
5. Add spices: Stir in curry powder and turmeric. Cook for another minute to release the flavors.
6. Add vegetables: Toss in the chopped bell peppers, kale (or spinach), and green peas. Stir well and cook for 5-7 minutes until veggies are tender but still vibrant.
7. Combine rice and veggies: Fluff the cooked rice with a fork and transfer it to the skillet with sautéed vegetables. Gently mix everything together to combine evenly.
8. Adjust seasonings: Add salt to taste and stir in lime juice if using. Cook together for another 2 minutes to blend flavors.
9. Serve: Garnish with fresh cilantro leaves and serve warm. Enjoy your alkalizing, vegan coconut curry rice!

Tips & Variations

For a spicier kick, add a diced jalapeño or a pinch of cayenne pepper when sautéing the aromatics.

If you prefer a nuttier texture, try swapping basmati rice for brown rice or quinoa—just adjust cooking times accordingly.

Feel free to add other alkalizing veggies like zucchini, green beans, or asparagus for variety and extra nutrients.

To boost protein, toss in some cooked chickpeas or tofu cubes during the vegetable sauté step.

Nutrition Facts

Serving Suggestions

This coconut curry rice pairs wonderfully with a variety of dishes and occasions. Try serving it alongside a fresh cucumber salad or roasted vegetables for a light, refreshing meal.

It also works beautifully as a bed for grilled tofu or tempeh to add plant-based protein.

For a festive touch, sprinkle toasted cashews or pumpkin seeds on top. If you want to add a bit of heat, a drizzle of sriracha or chili oil complements the creamy coconut curry flavors perfectly.

Looking for more vegan and wholesome recipes? Check out this Thelma Sanders Squash Recipe for a delicious side, or try the Daniel Fast Recipes With Brown Rice for more healthy grain options.

Conclusion

This coconut curry rice recipe is a must-try for anyone seeking a flavorful, vegan, and alkalizing meal that’s both nourishing and easy to prepare. With its creamy coconut base and vibrant veggies, it delivers a perfect balance of taste and nutrition in every bite.

The use of turmeric, ginger, and fresh greens ensures you’re not only enjoying a tasty dish but also supporting your body’s natural pH balance and overall wellness.

Whether you’re cooking for yourself or serving guests, this recipe adapts beautifully to any occasion and dietary preference. Don’t hesitate to experiment with the ingredients and make it your own.

Embrace the cozy, tropical flavors and the health benefits this dish offers—it might just become a staple in your kitchen.

For more inspiring meals, explore our Personalized Recipe Book Stand and other creative dishes on the blog. Happy cooking and stay vibrant!

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