Soy-Free Rice with Curry
Dive into the mouthwatering flavors of this Soy-Free Rice with Curry recipe—a vibrant, plant-based dish that's packed with wholesome ingredients and colorful spices. Perfectly cooked basmati rice is infused with a creamy blend of coconut milk, rich vegetable broth, and aromatic curry powder, while an array of fresh vegetables like carrots, green peas, and red bell peppers add delightful texture and nutritional goodness. Ginger, garlic, and turmeric elevate the dish with bold, warming notes, making each bite a celebration of savory spices. Ready in under an hour, this vegan-friendly and allergen-conscious recipe is ideal for weeknight dinners or as a flavorful side at your next gathering. Garnished with fresh cilantro and a splash of lime, this curry rice is fresh, satisfying, and endlessly versatile—perfect for those seeking a hearty soy-free meal.
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Recipe Information
Ingredients
- 2 cups basmati rice
- 4 cups water
- 2 tablespoons coconut oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 1 medium, diced carrot
- 1 cup green peas
- 1 medium, diced red bell pepper
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 cup canned coconut milk
- 1 cup vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped fresh cilantro
- 1 cut into wedges lime
Instructions
Rinse the basmati rice under cold water until the water runs clear. Drain well.
In a large saucepan, bring 4 cups of water to a boil. Add the rice and a pinch of salt, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and set aside.
In a large skillet or wok, heat the coconut oil over medium heat until melted. Add the diced onion and sauté for 5 minutes or until it becomes translucent.
Add the minced garlic and grated ginger, and sauté for another 30 seconds or until fragrant.
Add the carrot, green peas, and red bell pepper. Sauté for 5-7 minutes, or until the vegetables are tender-crisp.
Stir in the curry powder, turmeric, and cumin, and cook for 1 minute while stirring constantly to toast the spices.
Pour in the coconut milk and vegetable broth, and stir to combine. Bring the mixture to a gentle simmer.
Add the cooked rice to the skillet, and gently mix until the rice is evenly coated with the curry mixture.
Season with salt and black pepper. Adjust taste as needed.
Cook for 5 more minutes, stirring occasionally, until the rice is heated through and fully infused with the curry flavors.
Garnish with fresh chopped cilantro and serve with lime wedges on the side for squeezing over the dish.
Enjoy your Soy-Free Rice with Curry as a delicious main dish or a stunning side.
Nutrition Facts
Calories |
1640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.9 g | 117% | |
| Saturated Fat | 74.8 g | 374% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7128 mg | 310% | |
| Total Carbohydrate | 182.7 g | 66% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 30.6 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 2313 mg | 49% | |
*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.
