Island Rice Bowls with Coconut Curry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A hearty fusion dish combining creamy coconut curry, fluffy rice, and tropical vegetables for a taste of the Caribbean. This caribbean-inspired asian fusion (vegetarian) ready in about 55 minutes pairs (14 oz) coconut milk, uncooked jasmine rice rice, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can (14 oz) coconut milk
• 1.5 cups uncooked jasmine rice rice
• 1 large, diced onion
• 2 cloves, minced garlic
• 1 tbsp grated ginger
• 2 tbsp curry powder
• 2 cups vegetable broth
• 1 cup, julienned carrots
• 1/2 cup, diced bell pepper
• 2 cups, chopped spinach

Instructions

1. Step 1: Cook rice according to package instructions; set aside.
2. Step 2: In a large skillet, heat 1 tbsp oil over medium heat. Add onion, garlic, and ginger; sauté for 3 minutes until fragrant.
3. Step 3: Stir in curry powder, carrots, and bell pepper. Cook for 5 minutes until vegetables begin to soften.
4. Step 4: Add coconut milk, vegetable broth, and 1/2 tsp salt. Bring to a simmer, then reduce heat and cook for 15 minutes until sauce thickens.
5. Step 5: Stir in spinach and cook for 2 minutes until wilted. Serve over rice, garnished with toasted coconut flakes if desired.