Classic Curry with Rice
Transport your taste buds to a world of flavor with this *Classic Curry with Rice*, a comforting and aromatic dish that’s perfect for any night of the week. Featuring tender basmati rice served alongside a rich and creamy curry, this recipe is loaded with vibrant spices like curry powder, cumin, and coriander, which pair beautifully with a medley of vegetables and hearty chickpeas. Coconut milk adds a luscious touch, while a squeeze of fresh lemon juice brightens every bite. Ready in just an hour, this vegan-friendly meal is as wholesome as it is delicious. Garnish with fresh cilantro for a pop of color and extra freshness, and enjoy this ultimate cozy dinner that delivers a symphony of flavors with every spoonful. Perfect for meal prep, family dinners, or a satisfying plant-based option, this recipe is a must-try!
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Recipe Information
Ingredients
- 1.5 cups basmati rice
- 3 cups water
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 large onion
- 3 pieces garlic cloves
- 1 tablespoon ginger
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 14 ounces canned diced tomatoes
- 1 cup coconut milk
- 2 cups mixed vegetables (carrots, peas, potatoes)
- 1 15-ounce can chickpeas, drained and rinsed
- 0.25 cup fresh cilantro
- 1 tablespoon lemon juice
Instructions
Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, bring 3 cups of water to a boil and add 1 teaspoon of salt.
Add the rinsed rice to the boiling water, cover, reduce the heat to low, and simmer for 18 minutes. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
While the rice is cooking, heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
Finely chop the onion, mince the garlic, and grate the ginger. Add them to the skillet and sauté for about 5 minutes until the onion is translucent.
Stir in 2 tablespoons of curry powder, 1 teaspoon of ground cumin, and 1 teaspoon of ground coriander. Cook for another 1-2 minutes to release the spices' aromas.
Add the canned diced tomatoes (including the liquid) to the skillet and mix well.
Pour in 1 cup of coconut milk, stir to combine, and bring to a gentle simmer.
Add the mixed vegetables and chickpeas into the skillet, ensuring they are evenly coated with the sauce.
Cover the skillet and let the curry simmer for about 20-25 minutes, or until the vegetables are tender.
Stir occasionally, and adjust seasoning with salt if needed.
Once the curry is ready, stir in 1 tablespoon of lemon juice to add a hint of brightness.
Serve the curry hot over the prepared basmati rice and garnish with fresh cilantro.
Nutrition Facts
Calories |
1946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 20.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 9014 mg | 392% | |
| Total Carbohydrate | 303.9 g | 111% | |
| Dietary Fiber | 59.2 g | 211% | |
| Total Sugars | 73.0 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 609 mg | 47% | |
| Iron | 34.4 mg | 191% | |
| Potassium | 4018 mg | 85% | |
*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.
