INSTANT POT COCONUT CURRY VEGETABLE RICE BOWLS
Nutrition:
Servings: 6
Serving Size: 1 cup
Calories: 240
Total Fat: 6g
Saturated Fat: 3.5g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 330mg
Total Carbohydrate: 42g
Dietary Fiber: 7g
Total Sugars: 9g
Protein: 8g
Potassium: 540mg
Phosphorus: 230mg
Time:
Prep time: 10
Cook Time: 30
Ingredients:
2/3 cup brown rice
1 cup water
1 tsp curry powder
3/4 tsp salt
1 cup chopped green onion
1 cup sliced red or yellow bell pepper
1 cup matchstick carrots
1 cup chopped red cabbage
1 (8-oz) can sliced water chestnuts
1 (15-oz) can of no-salt-added chickpeas (rinsed and drained)
1 (13-oz) can lite coconut milk
1 tbsp grated fresh ginger
1 1/2 tbsp sugar
Directions:
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.
Original Recipe: Diabetes Food Hub