Curried Sauce for Rice
Elevate your rice dishes with this luscious Curried Sauce for Rice—a vibrant, flavor-packed recipe that brings a perfect balance of warming spices and creamy textures to your table. This easy-to-make sauce combines sautéed onions, garlic, and ginger with fragrant curry powder, ground cumin, and coriander, all simmered in a rich blend of coconut milk and vegetable broth. Studded with tender carrots, red bell peppers, and sweet green peas, this sauce is as colorful as it is delicious. Ready in just 35 minutes, it’s a versatile, vegan-friendly option that pairs beautifully with steamed rice for a comforting meal. Garnished with fresh cilantro, this curry sauce is your go-to recipe for weeknight dinners or even meal prep. Perfect for fans of bold flavors and wholesome ingredients, this dish will quickly become a staple in your kitchen.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon cayenne pepper (optional, for heat)
- 2 tablespoons tomato paste
- 1 can coconut milk
- 1 cup vegetable broth (or water)
- 1 medium carrot, diced
- 1 medium red bell pepper, diced
- 0.5 cup green peas, frozen
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Heat the vegetable oil in a medium-sized saucepan over medium heat.
Add the chopped onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.
Add the minced garlic and grated ginger, and cook for 1 minute until fragrant.
Stir in the curry powder, ground cumin, ground coriander, and cayenne pepper (if using). Cook the spices for 1 minute to release their aroma.
Add the tomato paste and stir well to coat the ingredients. Cook for another minute.
Pour in the coconut milk and vegetable broth (or water), stirring to combine. Bring the mixture to a gentle simmer.
Add the diced carrot, diced red bell pepper, and peas to the sauce. Stir to distribute the vegetables evenly.
Season with salt and sugar, and let the sauce simmer for 15-20 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened slightly.
Taste and adjust the seasoning, adding more salt or spices as needed.
Remove the sauce from the heat and garnish with freshly chopped cilantro.
Serve hot over a bed of steamed rice. Enjoy!
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7264 mg | 316% | |
| Total Carbohydrate | 87.5 g | 32% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 52.8 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1583 mg | 34% | |
*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.
