Vegan Classic Curry with Rice

Experience the ultimate comfort food with this Vegan Classic Curry with Rice, a wholesome, flavor-packed dish that's as satisfying as it is nourishing. Infused with aromatic spices like curry powder, turmeric, and cumin, this recipe combines tender chickpeas and a medley of fresh vegetables, including carrots, bell peppers, and zucchini, all simmered in a creamy coconut milk and tomato base. Served atop fluffy basmati rice, this hearty plant-based curry is perfect for busy weeknights or a cozy dinner. Ready in just an hour, it’s not only vegan and gluten-free but also brimming with bold flavors and nutritious ingredients. Garnish with fresh cilantro and a squeeze of lime for a vibrant, restaurant-worthy finish that will have everyone coming back for seconds. Keywords: vegan curry, plant-based recipes, curry with rice, coconut milk curry, easy weeknight dinner.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 cups basmati rice
• 3 cups water (for rice)
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tablespoon ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric
• 1 15-ounce can canned tomatoes, crushed
• 1 14-ounce can coconut milk
• 1 cup vegetable broth
• 1 15-ounce can chickpeas, drained and rinsed
• 1 large carrot, sliced
• 1 medium red bell pepper, chopped
• 1 medium zucchini, sliced
• 2 cups spinach leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 lime, juiced
• 0.25 cup fresh cilantro, chopped

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rice and 3 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and let simmer for 15 minutes. Remove from heat and let it rest, covered, for 5 minutes before fluffing with a fork.

Step 2

In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for 5 minutes, or until softened.

Step 3

Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.

Step 4

Stir in the curry powder, ground cumin, ground coriander, and turmeric. Cook for 1 minute to toast the spices.

Step 5

Add the crushed tomatoes, coconut milk, and vegetable broth. Stir well to combine and bring to a gentle simmer.

Step 6

Add the chickpeas, sliced carrot, red bell pepper, and zucchini to the pot. Stir to combine.

Step 7

Cover the pot and let the curry simmer for 20 minutes, stirring occasionally, until the vegetables are tender.

Step 8

Stir in the spinach leaves and cook for an additional 2-3 minutes until wilted.

Step 9

Season the curry with salt and black pepper to taste. Stir in the lime juice.

Step 10

Serve the curry hot over the cooked basmati rice, garnishing with fresh chopped cilantro.

Nutrition Facts

Serving size	(3271.6g)

Amount per serving	% Daily Value*
Calories	1882.8

Total Fat 47.2g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 10142.2mg	0%
Total Carbohydrate 315.7g	0%
Dietary Fiber 57.9g	0%
Total Sugars 87.9g
Protein 66.5g	0%

Vitamin D 0IU	0%
Calcium 606.5mg	0%
Iron 37.2mg	0%
Potassium 4728.3mg	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: 21.7%

Protein: 13.6%

Carbs: 64.6%