Soy-Free Curry Rice

Elevate your mealtime with this irresistibly fragrant Soy-Free Curry Rice, a vibrant dish packed with wholesome ingredients and bold flavors. Perfect for those with dietary restrictions, this recipe swaps soy-based components for creamy coconut milk, infusing every bite with a rich and velvety texture. Aromatic spices like cumin, turmeric, and curry powder create a symphony of flavor, while colorful vegetables—carrots, red bell peppers, and green peas—add a nutritious and satisfying touch. Served over fluffy basmati rice and garnished with fresh cilantro and lime wedges, this one-pot wonder is as comforting as it is versatile. Ideal for a plant-based main course or a savory side dish, this easy-to-make curry rice is bound to become a family favorite. Perfectly balanced and ready in just 45 minutes, it’s a delightful way to enjoy a soy-free, vegetarian twist on classic curry rice!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Basmati rice
• 2 cups Water
• 1 tablespoon Coconut oil
• 1 medium, chopped Onion
• 3 cloves, minced Garlic
• 1 tablespoon, minced Ginger
• 1 medium, diced Carrot
• 1 medium, chopped Red bell pepper
• 1 cup, fresh or frozen Green peas
• 2 tablespoons Curry powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Cumin seeds
• 1 teaspoon Coriander powder
• 1 can (13.5 oz) Coconut milk
• 1 teaspoon, or to taste Salt
• 0.5 teaspoon Black pepper
• 0.25 cup, chopped Fresh cilantro
• 1 medium, cut into wedges Lime

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.

Step 2

In a medium saucepan, bring 2 cups of water to a boil. Add the rice, reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the water has been absorbed. Set aside.

Step 3

In a large skillet, heat the coconut oil over medium heat. Add the cumin seeds and toast them until fragrant, about 30 seconds.

Step 4

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

Step 5

Stir in the minced garlic and ginger, cooking for about 1 minute until fragrant.

Step 6

Add the diced carrot and chopped red bell pepper to the skillet, sautéing for 5 minutes until they start to soften.

Step 7

Stir in the curry powder, turmeric, and coriander powder, cooking for another minute to bloom the spices.

Step 8

Add the coconut milk to the skillet, stirring to combine with the vegetables and spices. Bring the mixture to a simmer.

Step 9

Add the green peas, salt, and black pepper, and let the curry simmer for 5-7 minutes, allowing the flavors to meld.

Step 10

Gently fold the cooked rice into the curry, ensuring it is well coated with the sauce.

Step 11

Remove the skillet from heat and garnish the curry rice with fresh cilantro.

Step 12

Serve the soy-free curry rice hot, accompanied by lime wedges for squeezing over the top for added brightness.

Nutrition Facts

Serving size	(1667.8g)

Amount per serving	% Daily Value*
Calories	809.6

Total Fat 18.1g	0%
Saturated Fat 12.5g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 6583.5mg	0%
Total Carbohydrate 147.1g	0%
Dietary Fiber 19.5g	0%
Total Sugars 50.0g
Protein 20.9g	0%

Vitamin D 0IU	0%
Calcium 256.5mg	0%
Iron 19.1mg	0%
Potassium 1678.3mg	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: 19.5%

Protein: 10.0%

Carbs: 70.5%