Classic Curry with Rice

Indulge in the comforting flavors of our Classic Curry with Rice, a perfect harmony of rich, aromatic spices and wholesome ingredients. This vibrant vegetarian dish features tender mixed vegetables and protein-packed chickpeas simmered in a creamy coconut milk and tomato-based curry, seasoned with curry powder, cumin, and coriander for an authentic taste. Served alongside fluffy, fragrant basmati rice, this recipe is both satisfying and nourishing, making it an ideal meal for weeknight dinners or family gatherings. Ready in just an hour, this one-pot wonder is easy to prepare and bursting with flavor. Garnished with a refreshing touch of fresh cilantro and a splash of zesty lemon juice, our Classic Curry with Rice is a delightful feast for both the eyes and the palate.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 cups basmati rice
• 3 cups water
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 1 large onion
• 3 pieces garlic cloves
• 1 tablespoon ginger
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 14 ounces canned diced tomatoes
• 1 cup coconut milk
• 2 cups mixed vegetables (carrots, peas, potatoes)
• 1 15-ounce can chickpeas, drained and rinsed
• 0.25 cup fresh cilantro
• 1 tablespoon lemon juice

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear to remove excess starch.

Step 2

In a medium saucepan, bring 3 cups of water to a boil and add 1 teaspoon of salt.

Step 3

Add the rinsed rice to the boiling water, cover, reduce the heat to low, and simmer for 18 minutes. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

Step 4

While the rice is cooking, heat 2 tablespoons of vegetable oil in a large skillet over medium heat.

Step 5

Finely chop the onion, mince the garlic, and grate the ginger. Add them to the skillet and sauté for about 5 minutes until the onion is translucent.

Step 6

Stir in 2 tablespoons of curry powder, 1 teaspoon of ground cumin, and 1 teaspoon of ground coriander. Cook for another 1-2 minutes to release the spices' aromas.

Step 7

Add the canned diced tomatoes (including the liquid) to the skillet and mix well.

Step 8

Pour in 1 cup of coconut milk, stir to combine, and bring to a gentle simmer.

Step 9

Add the mixed vegetables and chickpeas into the skillet, ensuring they are evenly coated with the sauce.

Step 10

Cover the skillet and let the curry simmer for about 20-25 minutes, or until the vegetables are tender.

Step 11

Stir occasionally, and adjust seasoning with salt if needed.

Step 12

Once the curry is ready, stir in 1 tablespoon of lemon juice to add a hint of brightness.

Step 13

Serve the curry hot over the prepared basmati rice and garnish with fresh cilantro.

Nutrition Facts

Serving size	(2771.0g)

Amount per serving	% Daily Value*
Calories	1946.4

Total Fat 53.3g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 20.2g
Cholesterol 7.9mg	0%
Sodium 9014.5mg	0%
Total Carbohydrate 303.9g	0%
Dietary Fiber 59.2g	0%
Total Sugars 73.0g
Protein 65.7g	0%

Vitamin D 0IU	0%
Calcium 609.3mg	0%
Iron 34.4mg	0%
Potassium 4017.8mg	0%

*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.

Source of Calories

Fat: 24.5%

Protein: 13.4%

Carbs: 62.1%