Vegan Rice with Curry
Transform your dinner routine with this vibrant, flavor-packed Vegan Rice with Curry recipe! Featuring fluffy basmati rice simmered in creamy coconut milk and aromatic vegetable broth, this dish bursts with bold flavors from a medley of spices including curry powder, turmeric, and cumin. Loaded with colorful veggies like red bell pepper, carrots, and peas, it’s both healthy and satisfying, perfect for a plant-based meal that’s ready in under an hour. Topped with fresh cilantro and served with a squeeze of zesty lime, this dish is a guaranteed crowd-pleaser that’s easy to customize and ideal for weeknight dinners or meal prep. Perfect for curry lovers searching for vegan comfort food!
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Recipe Information
Ingredients
- 1 cup basmati rice
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium, chopped yellow onion
- 3 minced garlic cloves
- 1 tablespoon, minced fresh ginger
- 1 medium, chopped red bell pepper
- 1 medium, diced carrot
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 cup coconut milk
- 1 cup frozen peas
- 1 teaspoon salt
- 0.5 teaspoon ground 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 to remove excess starch.
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add the chopped red bell pepper and diced carrot. Sauté for 5 minutes until slightly softened.
Mix in the curry powder, cumin, and turmeric, stirring well to coat the vegetables with spices.
Pour in the rinsed basmati rice and stir to combine with the vegetable mixture.
Pour the vegetable broth and coconut milk into the pot. Stir well and bring to a gentle boil.
Add the frozen peas, salt, and black pepper, and stir to incorporate all the ingredients.
Once it begins to boil, reduce the heat to low, cover the pot with a lid, and let simmer for 18-20 minutes until the rice is cooked and liquid is absorbed.
Turn off the heat and let it sit for 5 minutes with the lid on.
Fluff the rice with a fork and stir in the chopped fresh cilantro.
Serve warm, garnished with lime wedges on the side for a fresh zest.
Nutrition Facts
Calories |
1050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7662 mg | 333% | |
| Total Carbohydrate | 160.9 g | 59% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 45.4 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 2338 mg | 50% | |
*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.
