Dairy-Free Classic Curry with Rice

Warm, aromatic, and completely dairy-free, this Classic Curry with Rice is a comforting dish that’s packed with bold spices and nourishing ingredients. Featuring fluffy basmati rice alongside a rich curry sauce made with creamy coconut milk, tender chickpeas, and a medley of fragrant spices like curry powder, cumin, and turmeric, this recipe is both wholesome and satisfying. It’s a perfect option for plant-based eaters or anyone seeking a hearty, allergy-friendly meal. Ready in under an hour, this easy curry is ideal for weeknight dinners yet special enough to impress guests. Garnished with fresh cilantro and a squeeze of zesty lime, it delivers vibrant, authentic flavors that pair beautifully with the fluffy rice base. Whether you’re craving comfort food or looking to explore new flavors, this dairy-free curry is sure to become a kitchen favorite.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1.5 cups Basmati rice
• 3 cups Water
• 2 tablespoons Vegetable oil
• 1 Medium onion
• 3 Garlic cloves
• 1 inch Fresh ginger
• 2 tablespoons Curry powder
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Turmeric powder
• 400 milliliters Canned coconut milk
• 400 grams Diced tomatoes
• 400 grams Chickpeas
• 1 teaspoon Salt
• 0.5 cup Fresh cilantro
• 1 Lime

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear.

Step 2

In a medium saucepan, bring 3 cups of water to a boil. Add the rice, cover, and reduce the heat to low. Cook for about 15-18 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for about 5 minutes, then fluff with a fork.

Step 3

Chop the onion, mince the garlic, and grate the ginger.

Step 4

In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 5 minutes until translucent.

Step 5

Stir in the garlic and ginger, cooking for another 2 minutes until fragrant.

Step 6

Add the curry powder, ground cumin, ground coriander, and turmeric. Stir well and cook for 1 minute to develop the flavors.

Step 7

Pour in the coconut milk and diced tomatoes, stir until well combined.

Step 8

Drain and rinse the chickpeas, then add them to the curry sauce. Season with salt.

Step 9

Bring the mixture to a gentle simmer and cook for 20 minutes, stirring occasionally, until the sauce has thickened.

Step 10

Chop the fresh cilantro. Cut the lime into wedges.

Step 11

Stir half of the cilantro into the curry right before serving.

Step 12

Serve the curry over the steamed rice, garnished with the remaining cilantro and lime wedges on the side.

Nutrition Facts

Serving size	(2488.0g)

Amount per serving	% Daily Value*
Calories	2349.6

Total Fat 137.3g	0%
Saturated Fat 90.6g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 7029.7mg	0%
Total Carbohydrate 249.4g	0%
Dietary Fiber 45.2g	0%
Total Sugars 48.0g
Protein 60.7g	0%

Vitamin D 0IU	0%
Calcium 568.4mg	0%
Iron 44.1mg	0%
Potassium 3556.5mg	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: 49.9%

Protein: 9.8%

Carbs: 40.3%