Vegan Curried Rice

Discover the vibrant flavors of Vegan Curried Rice, a hearty and aromatic one-pot dish that’s perfect for weeknight dinners or meal prep. This recipe combines fragrant basmati rice with bold spices like curry powder, turmeric, and cumin seeds, infusing each grain with rich, earthy warmth. Coconut milk adds a creamy touch, while tender chickpeas, diced carrots, and sweet peas create a satisfying, nutrient-packed medley. Finished with a garnish of fresh cilantro and a squeeze of lemon for a bright, zesty kick, this easy-to-make vegan recipe is both comforting and nourishing. Ready in just 45 minutes, it’s a flavorful, plant-based twist on classic curried rice that pairs wonderfully with naan or a fresh side salad.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup basmati rice
• 2 cups water
• 2 tablespoons coconut oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 1 tablespoon, grated ginger
• 2 tablespoons curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 15-ounce can, drained and rinsed canned chickpeas
• 1 large, diced carrot
• 1 cup frozen peas
• 1 cup coconut milk
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup, chopped fresh cilantro
• 0.5 sliced into wedges lemon

Directions

Step 1

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

Step 2

In a large saucepan, heat the coconut oil over medium heat.

Step 3

Add the diced onion and sauté for 3-4 minutes until it becomes translucent.

Step 4

Stir in the minced garlic and grated ginger, sautéing for another 1 minute until fragrant.

Step 5

Add the curry powder, turmeric powder, cumin seeds, and coriander powder, stirring constantly for 30 seconds to toast the spices.

Step 6

Add the rinsed rice to the saucepan, stirring to coat the rice with the spices.

Step 7

Pour in the water and bring the mixture to a boil.

Step 8

Once boiling, reduce the heat to low, cover, and let it simmer for 10 minutes.

Step 9

After 10 minutes, add in the chickpeas, diced carrot, and coconut milk, stirring to combine.

Step 10

Cover the saucepan again and cook for an additional 10 minutes.

Step 11

Add the frozen peas, salt, and black pepper, stirring to integrate them with the rice.

Step 12

Cover and cook for 5 more minutes, or until the rice and vegetables are cooked through.

Step 13

Remove from heat and let it sit covered for 5 minutes to allow the rice to fluff up.

Step 14

Garnish with fresh cilantro and serve with lemon wedges on the side.

Nutrition Facts

Serving size	(1768.1g)

Amount per serving	% Daily Value*
Calories	1198.4

Total Fat 37.2g	0%
Saturated Fat 24.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 7802.2mg	0%
Total Carbohydrate 182.6g	0%
Dietary Fiber 31.5g	0%
Total Sugars 44.1g
Protein 37.2g	0%

Vitamin D 0IU	0%
Calcium 359.8mg	0%
Iron 23.2mg	0%
Potassium 1954.5mg	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: 27.6%

Protein: 12.3%

Carbs: 60.2%