Vegan Curry Rice
Delightfully flavorful and nourishing, Vegan Curry Rice is a one-pot wonder perfect for busy weeknights or meal prep. Featuring tender basmati rice simmered in creamy coconut milk and vibrant vegetable broth, this recipe is infused with aromatic spices like curry powder, turmeric, and cumin for a perfect balance of warmth and earthiness. Packed with wholesome veggies—including broccoli, carrots, and bell peppers—and protein-rich chickpeas, it's a hearty meal that will leave everyone satisfied. Finished with a burst of fresh cilantro and a zing of lime, this dairy-free and gluten-free dish is as nutritious as it is delicious. Ready in just 45 minutes, Vegan Curry Rice is the ultimate comfort food for plant-based eating, offering bold flavors and wholesome ingredients in every bite!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 tablespoons Coconut oil
- 1 medium Onion
- 3 Garlic cloves
- 1 inch piece Fresh ginger
- 2 medium Carrots
- 1 medium Red bell pepper
- 1 cup Broccoli florets
- 1 15-ounce can Canned chickpeas
- 1 13.5-ounce can Canned coconut milk
- 2 tablespoons Curry powder
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Vegetable broth
- 0.5 cup Fresh cilantro
- 1 Lime
Instructions
Rinse the basmati rice under cold running water until the water runs clear, then set aside.
Finely chop the onion, mince the garlic cloves, and grate the ginger.
Peel and slice the carrots, and dice the red bell pepper.
In a large pot, heat coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the garlic and ginger, and sauté for another minute until fragrant.
Stir in the sliced carrots, diced red bell pepper, and broccoli florets. Cook for about 5 minutes, stirring occasionally.
Drain and rinse the canned chickpeas, then add them to the pot along with the curry powder, turmeric, and cumin. Stir well to coat the vegetables with the spices.
Pour in the coconut milk and vegetable broth. Stir to combine, then bring the mixture to a gentle simmer.
Add the rinsed basmati rice, salt, and black pepper to the pot. Stir gently to ensure the rice is evenly distributed.
Cover the pot with a lid and reduce the heat to low. Allow the curry rice to simmer for 20 minutes, or until the rice is cooked and the liquid is absorbed.
Once cooked, remove the pot from heat and let it sit, covered, for an additional 5 minutes.
Fluff the rice with a fork, then stir in fresh chopped cilantro and squeeze the juice of one lime over the top.
Serve warm, garnished with additional cilantro and lime wedges if desired.
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2005 mg | 87% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 10.5 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 816 mg | 17% | |
*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.
