Soy-Free Classic Curry with Rice

Savor the comforting warmth of this Soy-Free Classic Curry with Rice, a wholesome, allergen-friendly twist on a beloved dish. Bursting with vibrant flavors from a medley of ground spices—curry powder, cumin, turmeric, and more—this creamy coconut milk-based curry is loaded with tender potatoes, carrots, and green bell pepper for a hearty, plant-based meal. Served over fluffy white rice, this recipe is perfect for busy weeknights with just 20 minutes of prep time and simple, fragrant ingredients. Garnished with fresh cilantro, it’s a filling, flavorful dish that’s free from soy but full of classic curry charm. Perfect for anyone looking for an easy, nourishing, and family-friendly meal!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups White rice
• 4 cups Water
• 3 tablespoons Vegetable oil
• 1 large Onion
• 4 Garlic cloves
• 1 inch piece Ginger
• 2 tablespoons Tomato paste
• 1 can (13.5 oz) Coconut milk
• 2 tablespoons Curry powder
• 1 teaspoon Cumin powder
• 1 teaspoon Ground coriander
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Salt
• 2 medium Potatoes
• 2 medium Carrots
• 1 large Green bell pepper
• 0.5 cup Cilantro leaves

Directions

Step 1

Rinse the rice under cold water until the water runs clear. Combine the rice and water in a pot and bring to a boil. Once boiling, reduce the heat to low and cover. Cook for 15-20 minutes or until the rice is tender and the water is absorbed.

Step 2

While the rice cooks, peel and finely chop the onion, garlic, and ginger. Peel and cube the potatoes and carrots. Seed and dice the green bell pepper.

Step 3

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

Step 4

Add the garlic and ginger to the pan. Stir for 1-2 minutes until fragrant.

Step 5

Stir in the tomato paste and sauté for another minute to allow the paste to caramelize slightly.

Step 6

Add the curry powder, cumin, coriander, turmeric, chili powder, and salt. Stir well to combine, cooking for 1 minute to toast the spices.

Step 7

Pour in the coconut milk, stirring to combine thoroughly with the spices and onions.

Step 8

Add the potatoes, carrots, and bell pepper. Stir to coat the vegetables with the curry sauce and bring the mixture to a gentle simmer.

Step 9

Cover the pan and let the curry simmer for 25-30 minutes until the vegetables are tender, stirring occasionally.

Step 10

Taste and adjust seasoning if needed. Remove from heat and let the curry sit for a few minutes.

Step 11

Serve the curry over the cooked rice, garnishing with chopped cilantro leaves.

Nutrition Facts

Serving size	(2808.3g)

Amount per serving	% Daily Value*
Calories	1539.3

Total Fat 44.3g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 25.4g
Cholesterol 0mg	0%
Sodium 6760.2mg	0%
Total Carbohydrate 270.1g	0%
Dietary Fiber 26.8g	0%
Total Sugars 57.2g
Protein 30.1g	0%

Vitamin D 0IU	0%
Calcium 435.9mg	0%
Iron 21.6mg	0%
Potassium 4864.6mg	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: 24.9%

Protein: 7.5%

Carbs: 67.5%