Soy-Free Classic Curry with Rice
Savor the warm, aromatic flavors of this Soy-Free Classic Curry with Rice, a wholesome plant-based dish that’s perfect for a cozy family meal or a satisfying weeknight dinner. Featuring a vibrant medley of tender potatoes, carrots, and green bell pepper simmered in a luscious coconut milk curry sauce infused with fragrant spices like turmeric, cumin, and coriander, this recipe offers a delightful balance of creaminess and spice. Paired with fluffy, perfectly cooked white rice and a sprinkle of fresh cilantro, this soy-free curry is as nourishing as it is delicious. Ready in just one hour, it’s a crowd-pleaser that’s easy to prepare, gluten-free, and packed with comforting flavors perfect for any season.
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Recipe Information
Ingredients
- 2 cups White rice
- 4 cups Water
- 3 tablespoons Vegetable oil
- 1 large Onion
- 4 Garlic cloves
- 1 inch piece Ginger
- 2 tablespoons Tomato paste
- 1 can (13.5 oz) Coconut milk
- 2 tablespoons Curry powder
- 1 teaspoon Cumin powder
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 medium Potatoes
- 2 medium Carrots
- 1 large Green bell pepper
- 0.5 cup Cilantro leaves
Instructions
Rinse the rice under cold water until the water runs clear. Combine the rice and water in a pot and bring to a boil. Once boiling, reduce the heat to low and cover. Cook for 15-20 minutes or until the rice is tender and the water is absorbed.
While the rice cooks, peel and finely chop the onion, garlic, and ginger. Peel and cube the potatoes and carrots. Seed and dice the green bell pepper.
In a large pan, heat the vegetable oil over medium heat. Add the onion and sauté for about 5 minutes until translucent.
Add the garlic and ginger to the pan. Stir for 1-2 minutes until fragrant.
Stir in the tomato paste and sauté for another minute to allow the paste to caramelize slightly.
Add the curry powder, cumin, coriander, turmeric, chili powder, and salt. Stir well to combine, cooking for 1 minute to toast the spices.
Pour in the coconut milk, stirring to combine thoroughly with the spices and onions.
Add the potatoes, carrots, and bell pepper. Stir to coat the vegetables with the curry sauce and bring the mixture to a gentle simmer.
Cover the pan and let the curry simmer for 25-30 minutes until the vegetables are tender, stirring occasionally.
Taste and adjust seasoning if needed. Remove from heat and let the curry sit for a few minutes.
Serve the curry over the cooked rice, garnishing with chopped cilantro leaves.
Nutrition Facts
Calories |
1539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6760 mg | 294% | |
| Total Carbohydrate | 270.1 g | 98% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 57.2 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 436 mg | 34% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 4865 mg | 104% | |
*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.
