Rice with Curry
Elevate your dinner table with this vibrant and comforting Rice with Curry recipe, a perfect harmony of fragrant spices, creamy coconut milk, and protein-packed chickpeas served over fluffy basmati rice. This dish features a rich and aromatic curry sauce made with a warm blend of curry powder, cumin, turmeric, and coriander, balanced by the tang of crushed tomatoes and the velvety texture of coconut milk. Infused with fresh garlic, ginger, and a sprinkle of paprika, every bite is packed with bold, authentic flavors. With just 15 minutes of prep time and under an hour to cook, this wholesome, gluten-free, and naturally vegan meal is ideal for an easy weeknight dinner or a flavorful family feast. Garnished with fresh cilantro, this hearty and satisfying recipe is as beautiful as it is delicious. Serve it with a side of naan or a crisp green salad for a complete and nourishing meal.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 4 cups Water
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 large Onion, chopped
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 tablespoons Curry powder
- 1 teaspoon Cumin
- 1 teaspoon Turmeric
- 1 teaspoon Coriander powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 can (14 ounces) Crushed tomatoes
- 1 can (13.5 ounces) Coconut milk
- 1 can (15 ounces) Chickpeas, drained and rinsed
- 0.25 cup Cilantro, chopped
Instructions
Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, bring 4 cups of water to a boil. Add 1 teaspoon of salt and the rinsed rice. Stir once, cover, and reduce the heat to low. Simmer for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
While the rice is cooking, heat the olive oil in a large skillet over medium heat.
Add the chopped onion and sauté until translucent, about 5-7 minutes.
Stir in the minced garlic and ginger, cooking for 1-2 minutes until fragrant.
Add curry powder, cumin, turmeric, coriander, paprika, 1 teaspoon of salt, and black pepper. Stir for about a minute to toast the spices.
Pour in the crushed tomatoes and coconut milk. Stir well to combine, bringing the mixture to a simmer.
Add the chickpeas to the skillet, stirring to coat them in the sauce. Simmer gently for 15-20 minutes, allowing the flavors to meld together and the sauce to reduce slightly.
Adjust seasoning with more salt and pepper if necessary.
Serve the curry over the prepared basmati rice, garnishing with the chopped cilantro. Enjoy your meal!
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2487 mg | 108% | |
| Total Carbohydrate | 75.1 g | 27% | |
| Dietary Fiber | 10.5 g | 37% | |
| Total Sugars | 14.2 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 581 mg | 12% | |
*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.
