Vegan Curried Rice
Elevate your plant-based dining experience with this vibrant Vegan Curried Rice recipe, a flavorful one-pot meal that’s both nourishing and easy to make. Featuring aromatic basmati rice infused with a blend of bold spices like curry powder, turmeric, and cumin, this dish is loaded with wholesome ingredients, including tender chickpeas, sweet carrots, and vibrant peas. The creamy richness of coconut milk perfectly balances the warm spices, while a finishing touch of fresh cilantro and zesty lemon wedges takes the flavor to the next level. Ready in just 45 minutes, this healthy, gluten-free recipe is perfect for meal prep, weeknight dinners, or as a crowd-pleasing side dish. Bursting with aromatic herbs and spices, this Vegan Curried Rice is a must-try for fans of quick, wholesome, and satisfying meals.
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Recipe Information
Ingredients
- 1 cup basmati rice
- 2 cups water
- 2 tablespoons coconut oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon, grated ginger
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 15-ounce can, drained and rinsed canned chickpeas
- 1 large, diced carrot
- 1 cup frozen peas
- 1 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped fresh cilantro
- 0.5 sliced into wedges lemon
Instructions
Rinse the basmati rice under cold water until the water runs clear. Set aside.
In a large saucepan, heat the coconut oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until it becomes translucent.
Stir in the minced garlic and grated ginger, sautéing for another 1 minute until fragrant.
Add the curry powder, turmeric powder, cumin seeds, and coriander powder, stirring constantly for 30 seconds to toast the spices.
Add the rinsed rice to the saucepan, stirring to coat the rice with the spices.
Pour in the water and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover, and let it simmer for 10 minutes.
After 10 minutes, add in the chickpeas, diced carrot, and coconut milk, stirring to combine.
Cover the saucepan again and cook for an additional 10 minutes.
Add the frozen peas, salt, and black pepper, stirring to integrate them with the rice.
Cover and cook for 5 more minutes, or until the rice and vegetables are cooked through.
Remove from heat and let it sit covered for 5 minutes to allow the rice to fluff up.
Garnish with fresh cilantro and serve with lemon wedges on the side.
Nutrition Facts
Calories |
339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1849 mg | 80% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 12.3 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 515 mg | 11% | |
*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.
