July 30, 2014

Coconut Mango Curry Rice

Bring on the heat with this meal.  I paired my roasted blackened salmon (seasoning recipe here) with this spicy curried rice which was exactly what I was hoping for.  The coconut almond milk and sweet, fresh mango chunks add a sweet touch to this spicy side dish.

Coconut Mango Curry Rice
Serves 2
  • 1/2 cup brown rice
  • 1/4 cup onion; chopped
  • 1/3 cup unsweetened coconut almond milk
  • 1/4 cup water (or more almond milk)
  • 1/4 t turmeric
  • 1/4 t ginger
  • 1/4-1/2 t curry powder (adjust based on preference)
  • 1/3 cup mango; cubed
  1. Saute the onions on medium/high heat until lightly brown; 2 minutes
  2. Add the milk and water and bring to a boil
  3. Once boiling, add the rice and cook until the liquid is absorbed
  4. Once the rice is cooked, add the remaining ingredients and mix until fully incorporated