Curried Vegetable Rice
Elevate your weeknight dinners with this flavorful and vibrant Curried Vegetable Rice recipe! Perfectly cooked basmati rice is combined with a medley of colorful vegetables like carrots, bell peppers, and peas, all infused with aromatic spices like curry powder, turmeric, and cumin. This dish comes together in just 35 minutes and is made extra luxurious with a hint of coconut oil, creating a fragrant base that’s both comforting and satisfying. Garnished with fresh cilantro and served with a squeeze of zesty lemon, this easy-to-make vegetarian recipe is as nutritious as it is delicious. Whether you're looking for a hearty side dish or a light main, this one-pan wonder will impress with its bold flavors and wholesome ingredients.
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Recipe Information
Ingredients
- 1 cup basmati rice
- 2 cups water
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 1 medium carrot, diced
- 1 medium bell pepper, diced
- 1 cup frozen peas
- 2 teaspoons curry powder
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cilantro, chopped (optional garnish)
- 4 pieces lemon wedges (for serving)
Instructions
Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Drain and set aside.
In a medium pot, bring 2 cups of water to a boil. Add the rice, stir, and reduce the heat to low. Cover the pot and simmer for about 15 minutes or until the rice has absorbed all the water. Remove from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and set aside.
In a large skillet or wok, heat the coconut oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and ginger to the skillet. Cook for an additional 1-2 minutes until fragrant.
Stir in the diced carrot and bell pepper. Sauté for 5 minutes, stirring occasionally, until the vegetables are slightly tender.
Add the frozen peas, curry powder, turmeric, and cumin to the skillet. Cook for 1-2 minutes, stirring to evenly coat the vegetables in the spices.
Add the cooked rice to the skillet. Sprinkle with salt and black pepper. Gently mix until the rice and vegetables are well combined and heated through.
Remove the skillet from heat. Taste and adjust seasonings as needed.
Garnish with chopped cilantro if desired and serve with lemon wedges on the side for a fresh citrus twist.
Nutrition Facts
Calories |
782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3797 mg | 165% | |
| Total Carbohydrate | 110.1 g | 40% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 26.0 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1393 mg | 30% | |
*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.
