Dairy-Free Classic Curry with Rice
Savor a warm and comforting bowl of Dairy-Free Classic Curry with Rice, a perfect plant-based dish that’s both nourishing and packed with flavor. Featuring tender basmati rice and a rich curry sauce made from creamy coconut milk, ripe tomatoes, and a fragrant medley of spices like curry powder, cumin, coriander, and turmeric, this recipe delivers an authentic taste without any dairy. Protein-rich chickpeas provide heartiness, while fresh cilantro and a squeeze of zesty lime add a vibrant finishing touch. Ready in under an hour, this gluten-free and vegan-friendly curry is an irresistible option for weeknight dinners or meal prep. Serve it with fluffy rice and enjoy a wholesome bite that’s sure to become a household favorite. Keywords: dairy-free curry, classic curry recipe, vegan curry with rice, easy plant-based meals.
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Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 3 cups Water
- 2 tablespoons Vegetable oil
- 1 Medium onion
- 3 Garlic cloves
- 1 inch Fresh ginger
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 400 milliliters Canned coconut milk
- 400 grams Diced tomatoes
- 400 grams Chickpeas
- 1 teaspoon Salt
- 0.5 cup Fresh cilantro
- 1 Lime
Instructions
Rinse the basmati rice under cold water until the water runs clear.
In a medium saucepan, bring 3 cups of water to a boil. Add the rice, cover, and reduce the heat to low. Cook for about 15-18 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for about 5 minutes, then fluff with a fork.
Chop the onion, mince the garlic, and grate the ginger.
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 5 minutes until translucent.
Stir in the garlic and ginger, cooking for another 2 minutes until fragrant.
Add the curry powder, ground cumin, ground coriander, and turmeric. Stir well and cook for 1 minute to develop the flavors.
Pour in the coconut milk and diced tomatoes, stir until well combined.
Drain and rinse the chickpeas, then add them to the curry sauce. Season with salt.
Bring the mixture to a gentle simmer and cook for 20 minutes, stirring occasionally, until the sauce has thickened.
Chop the fresh cilantro. Cut the lime into wedges.
Stir half of the cilantro into the curry right before serving.
Serve the curry over the steamed rice, garnished with the remaining cilantro and lime wedges on the side.
Nutrition Facts
Calories |
2350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.3 g | 176% | |
| Saturated Fat | 90.6 g | 453% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7030 mg | 306% | |
| Total Carbohydrate | 249.4 g | 91% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 48.0 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 568 mg | 44% | |
| Iron | 44.1 mg | 245% | |
| Potassium | 3556 mg | 76% | |
*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.
