Vegetarian Classic Curry with Rice
Indulge in the comforting flavors of this **Vegetarian Classic Curry with Rice**, a hearty and wholesome dish perfect for weeknight dinners or meal prepping. This vibrant recipe brings together tender vegetables like carrots, potatoes, cauliflower, and red bell peppers, simmered in a luscious blend of creamy coconut milk and aromatic spices, including curry powder, turmeric, and cumin. Protein-packed chickpeas add a satisfying depth, while fresh spinach, zesty lemon juice, and fragrant cilantro elevate the dish with a burst of freshness. Paired with fluffy, perfectly cooked basmati rice, this gluten-free and vegan-friendly meal is ready in just one hour and serves four generously. Whether you're craving a comforting curry or looking to embrace bold, plant-based flavors, this recipe is a delicious and nutritious option you'll want to make again and again.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 large Onion
- 3 Garlic cloves
- 1 inch piece Ginger
- 1 large Carrot
- 1 large Red bell pepper
- 2 medium Potatoes
- 2 cups Cauliflower florets
- 1 can (14 oz) Canned tomatoes
- 1 can (14 oz) Coconut milk
- 2 tablespoons Curry powder
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 can (15 oz) Chickpeas
- 2 cups Spinach leaves
- 0.5 cup Fresh cilantro
- 2 tablespoons Lemon juice
Instructions
Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rice, water, and salt. Bring to a boil, reduce the heat to low, cover, and let it simmer for 15 minutes. Remove from heat and let it sit covered for 10 minutes, then fluff with a fork.
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add minced garlic and freshly grated ginger, cooking for another 2 minutes until fragrant.
Stir in the chopped carrot, red bell pepper, diced potatoes, and cauliflower florets. Cook for 5 minutes, stirring occasionally.
Add canned tomatoes with their juice, coconut milk, curry powder, turmeric powder, chili powder, and ground cumin. Stir well to combine.
Bring the mixture to a simmer and cover the pot, cooking for 20 minutes or until the vegetables are tender.
Drain and rinse the chickpeas before adding them to the curry. Cook for an additional 5 minutes to heat through.
Stir in the spinach leaves until wilted. Adjust seasoning to taste.
Finish with fresh lemon juice and a handful of chopped cilantro. Serve the curry over basmati rice.
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1715 mg | 75% | |
| Total Carbohydrate | 84.9 g | 31% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 21.8 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1392 mg | 30% | |
*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.
