Vegan Classic Curry with Rice
Savor the comforting flavors of this Vegan Classic Curry with Rice, a vibrant and wholesome dish bursting with aromatic spices and hearty ingredients. Perfectly fluffy basmati rice serves as the base for a rich, coconut milk-infused curry packed with tender chickpeas, colorful vegetables like carrots, zucchini, and bell peppers, and a fragrant blend of curry powder, cumin, coriander, and turmeric. This easy-to-follow recipe is ready in under an hour, making it an ideal choice for weeknight dinners or meal prep. Finished with fresh spinach, a splash of lime juice, and a sprinkle of cilantro, this plant-based delight is both nutritious and irresistible. Serve it warm for a satisfying meal that will please vegans and curry enthusiasts alike.
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Recipe Information
Ingredients
- 1.5 cups basmati rice
- 3 cups water (for rice)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric
- 1 15-ounce can canned tomatoes, crushed
- 1 14-ounce can coconut milk
- 1 cup vegetable broth
- 1 15-ounce can chickpeas, drained and rinsed
- 1 large carrot, sliced
- 1 medium red bell pepper, chopped
- 1 medium zucchini, sliced
- 2 cups spinach leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 lime, juiced
- 0.25 cup fresh cilantro, chopped
Instructions
Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rice and 3 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and let simmer for 15 minutes. Remove from heat and let it rest, covered, for 5 minutes before fluffing with a fork.
In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for 5 minutes, or until softened.
Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
Stir in the curry powder, ground cumin, ground coriander, and turmeric. Cook for 1 minute to toast the spices.
Add the crushed tomatoes, coconut milk, and vegetable broth. Stir well to combine and bring to a gentle simmer.
Add the chickpeas, sliced carrot, red bell pepper, and zucchini to the pot. Stir to combine.
Cover the pot and let the curry simmer for 20 minutes, stirring occasionally, until the vegetables are tender.
Stir in the spinach leaves and cook for an additional 2-3 minutes until wilted.
Season the curry with salt and black pepper to taste. Stir in the lime juice.
Serve the curry hot over the cooked basmati rice, garnishing with fresh chopped cilantro.
Nutrition Facts
Calories |
479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 14% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2433 mg | 106% | |
| Total Carbohydrate | 83.2 g | 30% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 22.6 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 167 mg | 13% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1199 mg | 26% | |
*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.
