Soy-Free Curry Rice
Embark on a flavorful journey with our Soy-Free Curry Rice recipe, a vibrant one-pan dish that combines aromatic spices, creamy coconut milk, and wholesome vegetables for a satisfying and allergy-friendly meal. Made with fragrant basmati rice and seasoned with a blend of curry powder, turmeric, and cumin seeds, this recipe creates a rich and comforting base without relying on soy products, perfect for those with dietary restrictions. Featuring colorful vegetables like carrots, red bell peppers, and green peas, this dish is as nutritious as it is delicious. Finished with a garnish of fresh cilantro and a squeeze of lime, this easy-to-make curry rice is ideal for weeknight dinners or meal prep, offering bold, comforting flavors in just 45 minutes.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 1 tablespoon Coconut oil
- 1 medium, chopped Onion
- 3 cloves, minced Garlic
- 1 tablespoon, minced Ginger
- 1 medium, diced Carrot
- 1 medium, chopped Red bell pepper
- 1 cup, fresh or frozen Green peas
- 2 tablespoons Curry powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 1 can (13.5 oz) Coconut milk
- 1 teaspoon, or to taste Salt
- 0.5 teaspoon Black pepper
- 0.25 cup, chopped Fresh cilantro
- 1 medium, cut into wedges Lime
Instructions
Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
In a medium saucepan, bring 2 cups of water to a boil. Add the rice, reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the water has been absorbed. Set aside.
In a large skillet, heat the coconut oil over medium heat. Add the cumin seeds and toast them until fragrant, about 30 seconds.
Add the chopped onion to the skillet and sauté for 3-4 minutes, until translucent.
Stir in the minced garlic and ginger, cooking for about 1 minute until fragrant.
Add the diced carrot and chopped red bell pepper to the skillet, sautéing for 5 minutes until they start to soften.
Stir in the curry powder, turmeric, and coriander powder, cooking for another minute to bloom the spices.
Add the coconut milk to the skillet, stirring to combine with the vegetables and spices. Bring the mixture to a simmer.
Add the green peas, salt, and black pepper, and let the curry simmer for 5-7 minutes, allowing the flavors to meld.
Gently fold the cooked rice into the curry, ensuring it is well coated with the sauce.
Remove the skillet from heat and garnish the curry rice with fresh cilantro.
Serve the soy-free curry rice hot, accompanied by lime wedges for squeezing over the top for added brightness.
Nutrition Facts
Calories |
810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6584 mg | 286% | |
| Total Carbohydrate | 147.1 g | 53% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 50.0 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 1678 mg | 36% | |
*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.
