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Rice Bowl with Stir-Fried Vegetables in Curry Sauce

4 servings


Dairy Free Ethnic Cuisine High Fibre Vegetarian

Nutritional Facts Per Serving

10 g
70.1 g
4.6 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 528
  • Fat 24.6 g
    • Saturated   18.6 g
    • + Trans 
  • Cholesterol 0 mg
  • Sodium   273 mg
  • Carbohydrate 70.1 g
    • Fibre   4.6 g
    • Sugars  
  • Protein 10 g
    • Vitamin A 53 %
    • Vitamin C 102 %
    • Calcium 11 %
    • Iron 36 %


Place the rice and water in a small to medium pot. Bring to a boil, cover, and then turn the heat to its lowest setting. Let rice steam 15 minutes, or until tender.
While the rice cooks, place the coconut milk, cornstarch, curry powder, lime juice, sugar and soy sauce in a second pot and whisk to combine. Bring to a simmer, simmer 2 minutes, and then remove from the heat and reserve.
Place the oil in a wok or very large skillet set over medium-high heat. Add the onion, carrot, broccoli, bell pepper and snap peas and cook 3 to 4 minutes. Add the bok choy and green onion and cook 1 minute more. Pour in the coconut milk mixture, bring to simmer, and simmer 1 to 2 minutes, or until the vegetables are just tender.
Spoon the rice into serving bowls, top with the saucy vegetables and serve.

Serving Suggestions

Serve this dish with small bowls of things you could accent it with, such as chutney, coarsely crushed cashews, and chopped or sliced fresh cilantro, mint, or basil.

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