Indian Curry and Rice
A delicious and heart-healthy Indian curry and rice recipe that supports a diet aimed at lowering high cholesterol.
Ingredients
- 1 cup brown rice
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 bell pepper, diced
- 1 cup diced tomatoes
- 1 can coconut milk
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp cinnamon
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Cook the brown rice according to package instructions.
In a large skillet, heat some oil over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant.
Add the bell pepper, tomatoes, chickpeas, and spices to the skillet. Cook for 5 minutes.
Pour in the coconut milk and bring to a simmer. Cook for another 10 minutes, stirring occasionally.
Season with salt and pepper to taste.
Serve the curry over the cooked brown rice and garnish with fresh cilantro.
Estimated Nutrition
Per serving
| Calories | 350 |
| Protein (g) | 10 |
| Carbs (g) | 50 |
| Fiber (g) | 8 |
| Sugar (g) | 5 |
| Saturated fat (g) | 2 |
| Sodium (mg) | 500 |
| Cholesterol | 0 |