Curried Coconut Rice

This little recipe creation from my kitchen this week was such a hit that I made it twice. It made a very large batch that was perfect for two meals for our family or you can make it for a party and it would serve a crowd.

The coconut milk and potatoes give this dish a lovely, creamy, comfort food feeling. My kids loved it so much that they said they would eat it everyday all-day!

Although I love flavorful, spicy food, my family does not and so I often find myself making more mild renditions of ethnic foods in order to please their taste buds. If you are like me and your family will eat something with more spices and seasonings then this recipe is the perfect base for more flavor and pazazz!

One last thing, I just have to share my Cuisinart 13 Cup Food Processor and Dicing Kit with you. I am pretty minimal when it comes to my kitchen supplies, but this is one I keep turning to again and again. I got it on sale at Costco a few months ago and I love the dicing feature (which is what I used for this recipe) and I also love how easy it is to clean. By far one of the best and most used kitchen appliances that I currently own. I'm not being paid to say this, just sharing something I really love having in my kitchen.

It is no longer for sale at Costco, but Amazon has it as well as other options for food processors with dicing attachments.


1 medium sweet onion, diced small

2 large carrots, peeled and diced small

4 medium Yukon Gold potatoes, diced small

4 yellow summer squash, diced small

1 tsp garlic powder

2 tsp onion powder

1 tsp cumin seeds

3 C Basmati rice

6 C water

Bouillon (see note)

1 can coconut milk


  1. Chop the summer squash and sauté in batches for 2-3 minutes each, just until tender, but not over cooked and soggy. You can use a small amount of water as needed to keep it from sticking. Transfer the cooked squash to a large serving bowl and set aside.

  2. Chop the onion, carrot, and potatoes so that they all are about the same size. I used the dicing blade on my food processor for all of the vegetables (including the squash). I love it because it quickly dices everything to be the same size.

  3. Sauté the vegetables for about 5 minutes using a small amount of water as needed to keep everything from sticking to the bottom of the pan.

  4. Add the cumin seeds and onion and garlic powders. Sauté for another 1-2 minutes.

  5. Pour in the coconut milk, water, and desired amount of bouillon.

  6. Cover and bring to a boil. Then reduce the heat to low and simmer for 20 minutes.

  7. Transfer the rice mixture to the large serving bowl to combine with the cooked zucchini. Salt and pepper to taste.

Enjoy with steamed veggies or a salad and some fresh fruit!

Notes: I like using the Better Than Bouillon or Yellow Curry Cubes for this rice dish. Either one is delicious! However, with both of these, I do not follow the instructions on the label for the recommended bouillon to water ratio because I find it to be way too salty for my taste. This is one of the reasons I love using bouillon as opposed to pre-made vegetable broth. For this recipe I’ve used either 2 spoonfuls of the Better Than Bouillon or 3-4 cubes of the Yellow Curry Cubes. You can adjust this to meet your own personal taste.

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