Coconut Curry Vegetable Rice Bowls

Prep Time

13 minutes

Cook Time

32 minutes

Servings

6 servings

Ingredients

2/3 cup

Uncooked Brown Rice, rinsed and drained

1 cup

Water

1 tsp

Curry Powder

3/4 tsp

Salt, divided

1 cup

Green Onion, chopped both green and white parts

1 cup

Red or Yellow Bell Pepper, sliced

1 cup

Matchstick Carrots

1 cup

Chopped Red, or purple cabbage

1 can

Sliced Water Chestnuts, drained, 8 oz

1 can

No Salt Added Chickpeas, rinsed and drained, 15 oz

1 can

Lite Coconut Milk, 13 oz

1 tbsp

fresh ginger, grated

1 1/2 tbsp

Sugar

Combine the rice, water, curry powder, and 1/4 tsp of the salt in the Instant Pot.
Seal the lid, close the valve, and set the Manual/Pressure Cook button to 15 minutes.
Use a natural pressure release for about 12 minutes. When the valve drops, carefully remove the lid and stir in the remaining ingredients.
Press the Cancel button and set to Sauté. Then press the Adjust button to “More” or “High.” Bring to a boil and boil for 2 minutes, or until all the ingredients are heated through, stirring occasionally.