Nut-Free Classic Curry with Rice

Delight your taste buds with this Nut-Free Classic Curry with Rice, a comforting dish that combines fragrant spices and creamy coconut milk for a flavorful yet allergen-friendly twist on a beloved favorite. Tender chicken, vibrant red bell peppers, and sweet peas are simmered in a rich curry sauce made from cumin, coriander, turmeric, and curry powder, creating a perfectly balanced symphony of flavors. Served over fluffy basmati rice, this hearty meal is a wholesome choice for weeknight dinners or special occasions. With a prep time of just 15 minutes and no nuts in sight, this recipe is ideal for those seeking a quick, family-friendly dish or accommodating dietary restrictions without sacrificing taste. Garnished with fresh cilantro and a splash of lime juice, this curry is as aromatic as it is satisfying.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric powder
• 1 tablespoon curry powder
• 14 ounces canned diced tomatoes
• 1 cup coconut milk
• 1 pound chicken breast, cut into bite-sized pieces
• 1 large red bell pepper, sliced
• 1 cup frozen peas
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon lime juice
• 0.25 cup fresh cilantro, chopped
• 2 cups basmati rice
• 4 cups water (for rice)
• 0.5 teaspoon salt (for rice)

Directions

Step 1

Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

Step 2

Stir in the minced garlic and ginger, cooking for an additional 2 minutes until fragrant.

Step 3

Add the ground cumin, ground coriander, turmeric powder, and curry powder to the pot, stirring frequently for 1 minute to release their flavors.

Step 4

Pour in the canned diced tomatoes and coconut milk, stirring well to combine.

Step 5

Add the chicken pieces to the pot, ensuring they are submerged in the sauce. Bring the mixture to a simmer and cook for 15 minutes.

Step 6

Add the sliced red bell pepper and frozen peas. Continue to simmer for another 10 minutes, and then season with salt and black pepper.

Step 7

While the curry is simmering, prepare the rice. Rinse the basmati rice under cold water until the water runs clear.

Step 8

In a medium saucepan, combine the rinsed rice, 4 cups of water, and 0.5 teaspoon of salt. Bring to a boil over high heat.

Step 9

Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15 minutes or until the rice is tender and the water is absorbed.

Step 10

Remove the saucepan from heat and let the rice sit, covered, for 5 minutes before fluffing with a fork.

Step 11

Finish the curry by adding the lime juice and half of the chopped cilantro, stirring well.

Step 12

Serve the nut-free curry over the fluffy rice, garnishing with the remaining cilantro.

Nutrition Facts

Serving size	3078.5 grams (3078.5g)

Amount per serving	% Daily Value*
Calories	2031

Total Fat 60.40g	77%
Saturated Fat 12.10g	61%
Polyunsaturated Fat 20.20g
Cholesterol 394mg	131%
Sodium 6442mg	280%
Total Carbohydrate 197.40g	72%
Dietary Fiber 28.20g	101%
Total Sugars 51.90g
Protein 173.70g	347%

Vitamin D 59IU	295%
Calcium 432mg	33%
Iron 27mg	152%
Potassium 3641mg	77%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.8%

Protein: 34.3%

Carbs: 38.9%