Coconut Rice Bowl
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Feasting at Home · by Tonia | Feasting at Home★ 5.0

Coconut Rice Bowl

NUTRITION · PER SERVING50M COOK
CAL 28%·PRO 44%
CARBS 62G44% OF CAL
8G FIBER0G ADDED0G INTRINSIC47G OTHER8G TOTAL SUGAR
FAT 29G45% OF CAL
20G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A curried coconut rice bowl topped with tofu, seasonal vegetables, and finished with cilantro, mint, and toasted coconut. Aromatic, adaptable, and naturally vegan.

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Nutrition & ingredients

Ingredients

serves 6
  • 2 cups jasmine rice
  • 13.5-ounce can of coconut milk
  • 1 3/4 cups water
  • 2 teaspoons yellow curry powder
  • 1 teaspoon sea salt (less if using table salt)
  • 1 teaspoon of ginger, grated
  • 2 tablespoons sriracha (or sambal olek). Adjust to taste- start with less if you like less spice.
  • 1-2 tablespoons Bragg’s Liquid Aminos or Lite Soy Sauce (use half fish sauce and half soy sauce, if desired)
  • 2 teaspoons coconut sugar (or other sweetener)
  • 2 tablespoons coconut oil
  • 16 oz firm tofu
  • 1 pound asparagus, cut into 1 inch julienne pieces (or use green beans, broccoli, snap peas, bell pepper, carrots)
  • 4 garlic cloves, roughly chopped
  • 2 teaspoons lemongrass, minced
  • 1 teaspoon fresh ginger, minced or grated
  • 2 green onions, chopped
  • 1 tablspoon water
  • 1/2 cup peas (frozen is fine just give a quick rinse under cool water to thaw quickly)
  • juice of a lime, about 2-3 tablespoons
  • 1/4 cup fresh cilantro
  • 1/4 cup fresh mint
  • 1/2 cup toasted coconut flakes (unsweetened)
PREP
20M
SODIUM
584MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.