Dairy-Free Rice with Curry

Savor the comforting warmth and vibrant flavors of this Dairy-Free Rice with Curry, a hearty, plant-based dish perfect for weeknight dinners or meal prep. Made with fluffy basmati rice, creamy coconut milk, and a medley of colorful vegetables like carrots, red bell peppers, and peas, this recipe offers a wholesome, nutrient-packed meal that's bursting with aromatic spices. Infused with curry powder, turmeric, and cumin, each bite delivers a rich depth of flavor that pairs beautifully with the subtle sweetness of coconut milk. This dish is entirely dairy-free, making it ideal for vegan and lactose-intolerant diets, while a garnish of fresh cilantro and lime wedges adds a refreshing finish. Ready in under an hour, this one-pan wonder is as convenient as it is delicious!

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup basmati rice
• 2 cups water
• 2 tablespoons coconut oil
• 1 medium onion, chopped
• 3 pieces garlic cloves, minced
• 1 tablespoon ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon cumin
• 1 medium carrot, diced
• 1 medium red bell pepper, chopped
• 1 cup frozen peas
• 1 cup canned coconut milk
• 1 teaspoon salt
• 2 tablespoons fresh cilantro, chopped
• 1 piece lime, cut into wedges

Directions

Step 1

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

Step 2

In a medium pot, bring the 2 cups of water to a boil, then add the rinsed rice. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

Step 3

While the rice is cooking, heat the coconut oil in a large skillet over medium heat.

Step 4

Add the chopped onion to the skillet and sauté for 3-4 minutes until it becomes translucent.

Step 5

Stir in the minced garlic and ginger, continuing to sauté for an additional 1-2 minutes until fragrant.

Step 6

Add the curry powder, turmeric, and cumin, stirring to coat the onion mixture evenly and cook for 1 minute.

Step 7

Toss in the diced carrot and red bell pepper, cooking for another 5 minutes, until the vegetables start to soften.

Step 8

Add the frozen peas and pour in the coconut milk, stirring well to combine. Season with salt.

Step 9

Let the curry simmer gently for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Step 10

Add the cooked rice to the skillet, mixing thoroughly to combine it with the curry sauce and vegetables.

Step 11

Once everything is heated through, turn off the heat and sprinkle the dish with chopped cilantro.

Step 12

Serve hot, garnished with lime wedges on the side for squeezing over the top as desired.

Nutrition Facts

Serving size	(1520.0g)

Amount per serving	% Daily Value*
Calories	1338.6

Total Fat 88.5g	0%
Saturated Fat 74.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 6554.9mg	0%
Total Carbohydrate 125.5g	0%
Dietary Fiber 18.4g	0%
Total Sugars 30.7g
Protein 25.5g	0%

Vitamin D 0IU	0%
Calcium 246.1mg	0%
Iron 26.2mg	0%
Potassium 1944.3mg	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: 56.9%

Protein: 7.3%

Carbs: 35.8%