Vegetarian Curry Rice
Elevate your weeknight dinner game with this vibrant and flavorful Vegetarian Curry Rice recipe! Packed with wholesome ingredients like basmati rice, a medley of colorful vegetables, creamy coconut milk, and aromatic spices like curry powder and cumin, this dish is a delightful blend of nutrition and taste. Ready in just 40 minutes, this one-pot wonder is perfect for busy evenings and delivers authentic Indian-inspired flavors in every bite. Garnished with fresh cilantro and a squeeze of lime, it’s a vegan-friendly, gluten-free meal that’s satisfying, hearty, and easy to make. Whether enjoyed as a standalone dish or paired with your favorite side, this curry rice recipe is sure to become a household favorite for its simplicity and irresistible taste.
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Recipe Information
Ingredients
- 1 cup basmati rice
- 2 cups water
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 medium onion, chopped
- 2 pieces garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 medium carrot, diced
- 1 medium bell pepper, chopped
- 0.5 cup frozen peas
- 1.5 tablespoons curry powder
- 0.5 teaspoon turmeric powder
- 1 cup coconut milk
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
- 1 piece lime, cut into wedges
Instructions
Rinse the basmati rice under cold water until the water runs clear. Set aside.
In a large pot, bring the 2 cups of water to a boil. Add the rinsed rice, reduce the heat to low, cover, and let it simmer for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and fluff with a fork.
While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the cumin seeds and toast for about 1 minute until fragrant.
Add the chopped onion to the skillet and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger, and cook for another minute.
Add the diced carrot and chopped bell pepper and cook for 5 minutes until the vegetables are slightly softened.
Stir in the frozen peas, curry powder, and turmeric powder. Cook for 2 more minutes, stirring frequently to coat the vegetables with the spices.
Pour in the coconut milk and add salt. Stir the mixture well and bring it to a gentle simmer, allowing the flavors to meld together for about 5 minutes.
Mix the cooked rice into the curry vegetable mixture until well combined. Adjust the seasoning with more salt if necessary.
Garnish with chopped fresh cilantro and serve hot with lime wedges on the side.
Nutrition Facts
Calories |
784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5532 mg | 241% | |
| Total Carbohydrate | 116.2 g | 42% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 33.3 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1220 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.
