Dairy-Free Rice with Curry
Experience the vibrant flavors of this dairy-free rice with curry, a wholesome and aromatic dish that is perfect for plant-based and gluten-free diets. Featuring fluffy basmati rice infused with a creamy coconut milk curry sauce, this recipe is bursting with bold spices like turmeric, cumin, and curry powder, balanced by the sweetness of carrots, red bell peppers, and peas. The dish is finished with a touch of fresh cilantro and a squeeze of zesty lime for a refreshing kick. Ready in just under an hour, this healthy and satisfying meal is ideal for weeknight dinners or meal prep. Whether you're seeking a comforting one-pot meal or looking to explore new flavors, this dairy-free recipe is sure to delight!
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Recipe Information
Ingredients
- 1 cup basmati rice
- 2 cups water
- 2 tablespoons coconut oil
- 1 medium onion, chopped
- 3 pieces garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin
- 1 medium carrot, diced
- 1 medium red bell pepper, chopped
- 1 cup frozen peas
- 1 cup canned coconut milk
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
- 1 piece lime, cut into wedges
Instructions
Rinse the basmati rice under cold water until the water runs clear. Set aside.
In a medium pot, bring the 2 cups of water to a boil, then add the rinsed rice. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
While the rice is cooking, heat the coconut oil in a large skillet over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes until it becomes translucent.
Stir in the minced garlic and ginger, continuing to sauté for an additional 1-2 minutes until fragrant.
Add the curry powder, turmeric, and cumin, stirring to coat the onion mixture evenly and cook for 1 minute.
Toss in the diced carrot and red bell pepper, cooking for another 5 minutes, until the vegetables start to soften.
Add the frozen peas and pour in the coconut milk, stirring well to combine. Season with salt.
Let the curry simmer gently for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Add the cooked rice to the skillet, mixing thoroughly to combine it with the curry sauce and vegetables.
Once everything is heated through, turn off the heat and sprinkle the dish with chopped cilantro.
Serve hot, garnished with lime wedges on the side for squeezing over the top as desired.
Nutrition Facts
Calories |
1339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 74.1 g | 370% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6555 mg | 285% | |
| Total Carbohydrate | 125.5 g | 46% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 30.7 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 1944 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.
