One-Pot Coconut Curry Rice Bowls

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant, creamy coconut curry packed with tender tofu and vegetables, served over fluffy jasmine rice for a satisfying weeknight dinner. This asian-inspired one pot (vegetarian) ready in about 45 minutes pairs (13.5 oz) coconut milk, curry powder, (julienned) carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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.

Prep: 20 min Cook: 25 min Serves 4 Asian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse jasmine rice under cold water until water runs clear, then cook according to package directions in a rice cooker or pot until fluffy (about 15 minutes).
  2. Step 2: While rice cooks, heat a large skillet over medium-high heat. Add tofu cubes and cook for 5 minutes, turning occasionally, until golden brown on all sides.
  3. Step 3: Reduce heat to medium, add diced red bell pepper, carrots, and snap peas. Sauté for 3 minutes until vegetables are bright and slightly tender.
  4. Step 4: Stir in coconut milk, curry powder, fish sauce, and brown sugar. Bring to a gentle simmer and cook for 8 minutes until vegetables are tender-crisp and sauce thickens slightly.
  5. Step 5: Add cooked tofu to the skillet and stir to coat evenly. Simmer for 2 more minutes to meld flavors.
  6. Step 6: Fluff cooked rice, divide into bowls, top with curry mixture, and sprinkle with fresh cilantro.

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Frequently asked questions

How long does One-Pot Coconut Curry Rice Bowls take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Coconut Curry Rice Bowls?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (13.5 oz) coconut milk from drying out.

Can I substitute ingredients in One-Pot Coconut Curry Rice Bowls?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Coconut Curry Rice Bowls for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is One-Pot Coconut Curry Rice Bowls vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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