Dairy-Free Curried Rice
Elevate your mealtime with this vibrant and aromatic Dairy-Free Curried Rice recipe, a wholesome dish brimming with bold flavors and colorful ingredients. Perfectly cooked basmati rice is infused with a medley of spices like curry powder, turmeric, and cumin, then paired with sautéed vegetables and the creamy richness of coconut oil. A touch of lemon juice and fresh cilantro adds bright, refreshing notes to this satisfying vegan dish, making it ideal for casual dinners or meal prep. With a quick 35-minute preparation, this gluten-free one-pot wonder is simple to make and packed with nourishing ingredients like peas, carrots, and ginger. Serve this healthy curried rice as a hearty main or a flavorful side for a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 tablespoons Coconut oil
- 1 medium, finely chopped Onion
- 2 minced Garlic cloves
- 1 tablespoon, grated Fresh ginger
- 1 medium, diced Carrot
- 1 cup Frozen peas
- 2 cups Vegetable broth
- 2 teaspoons Curry powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped Fresh cilantro
- 1 tablespoon Lemon juice
Instructions
Rinse the basmati rice under cold water until the water runs clear, then drain well.
In a medium pot, heat the coconut oil over medium heat.
Add the chopped onion and sauté until translucent, about 4-5 minutes.
Stir in the garlic and ginger, cooking for another minute until fragrant.
Add the diced carrot and cook for another 3 minutes, stirring occasionally.
Mix in the curry powder, turmeric, cumin, and coriander, stirring to coat the vegetables evenly with the spices.
Add the rinsed rice to the pot, stirring to coat with the oil and spices for about 2 minutes.
Pour in the vegetable broth and bring to a boil.
Once boiling, reduce the heat to low, cover the pot, and simmer for about 15 minutes.
Add the frozen peas to the pot without stirring, and cover again, cooking for another 5 minutes until the rice is tender and the broth is fully absorbed.
Remove the pot from heat and let it sit covered for 5 minutes.
Fluff the rice with a fork and season with salt and black pepper.
Gently mix in the chopped cilantro and lemon juice before serving.
Serve warm, garnished with extra fresh cilantro if desired.
Nutrition Facts
Calories |
929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4900 mg | 213% | |
| Total Carbohydrate | 131.2 g | 48% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 26.0 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1917 mg | 41% | |
*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.
