Dairy-Free Curry Rice
Elevate your weeknight dinner routine with this flavorful Dairy-Free Curry Rice recipe, a vibrant and wholesome dish that combines aromatic spices, creamy coconut milk, and colorful vegetables for a crowd-pleasing meal. Perfect for those seeking a dairy-free, plant-based option, this recipe features fluffy basmati rice infused with curry powder, turmeric, cumin, and cayenne pepper, creating a warm, spicy depth of flavor. Sautéed onions, garlic, and ginger form the savory base, while tender carrots, peas, and bell peppers add texture and nutritional value. Finished with a zesty lime juice and fresh cilantro garnish, this one-pot wonder is as easy to prepare as it is satisfying. Whether served as a stand-alone entrée or a side to your favorite protein, this quick, gluten-free recipe is ready in under 45 minutes, making it ideal for busy evenings without sacrificing taste.
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Recipe Information
Ingredients
- 1.5 cups basmati rice
- 1 can coconut milk
- 1.5 cups vegetable broth
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 tablespoon, grated ginger
- 1 medium, diced carrot
- 1 cup peas
- 1 diced red bell pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 juiced lime
- 0.5 cup, chopped fresh cilantro
Instructions
Rinse the basmati rice under cold water until the water runs clear. Set aside to drain.
In a large pot or deep-sided skillet, heat the olive oil over medium heat.
Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
Stir in the minced garlic and grated ginger, cooking for another minute to release their flavors.
Add the curry powder, ground turmeric, ground cumin, and cayenne pepper, stirring well to coat the onions and garlic in the spices. Cook for another 1-2 minutes.
Add the diced carrot and red bell pepper to the pot, sautéing for about 2-3 minutes until they start to soften.
Stir in the basmati rice, vegetable broth, and coconut milk. Mix well to combine.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 15 minutes.
After 15 minutes, add the peas to the pot, stir gently, cover again, and continue cooking for another 5 minutes or until the rice is fully cooked and the liquid is absorbed.
Remove the pot from heat, and let it sit covered for an additional 5 minutes to allow the flavors to meld.
Fluff the rice with a fork and stir in the lime juice and chopped cilantro.
Season with salt and black pepper to taste before serving.
Nutrition Facts
Calories |
1178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7409 mg | 322% | |
| Total Carbohydrate | 193.6 g | 70% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 55.9 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 2364 mg | 50% | |
*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.
