Curried Mango Rice
This delicious rice side dish is so easy. Start on the stove and finish in the oven! Creamy and sweet with just the right amount of spice!
Preheat the oven to 350.
In an ovenproof sauce pan, heat the oil.
Add the ginger and the curry powder and stir for about a minute. Add the rice, salt and pepper, and stir, cooking for about 2 minutes or until the rice is glistening and starting to become transparent.
Add the coconut milk and stir. Bring to a boil.
Put a lid on the pan and place it in the oven. Bake for 45 minutes.
Remove from the oven and stir in the mango and cilantro. Replace the lid and let it rest for 10 minutes.
Fluff with a fork before serving and taste to adjust salt and pepper.
Tip for ginger - store your fresh ginger in the freezer and use a microplane to grate it directly into the pot!
So many variations are possible with this recipe - apples and coconut, peaches or nectarines, apricots, pineapple and mint.
Can substitute herbs for the curry powder - like rosemary, thyme or tarragon.
Calories: 481kcal | Carbohydrates: 53g | Protein: 7g | Fat: 30g | Saturated Fat: 25g | Sodium: 18mg | Potassium: 518mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1043IU | Vitamin C: 32mg | Calcium: 50mg | Iron: 5mg