Vegan Curry Rice

Warm, comforting, and packed with vibrant flavors, this Vegan Curry Rice is the ultimate one-pot meal that’s as nourishing as it is delicious. Featuring fragrant basmati rice simmered in a creamy coconut milk and spiced broth, this dish is infused with bold flavors from curry powder, turmeric, and cumin. A medley of vegetables—carrots, bell peppers, broccoli, and hearty chickpeas—adds texture and color, making it a balanced vegan option perfect for lunch or dinner. Topped with fresh cilantro and a squeeze of lime for a zesty finish, this recipe is easy to prepare in just 45 minutes and serves four. Whether you're a seasoned plant-based foodie or just exploring vegan meals, this dish is sure to become a new favorite. Ideal for cozy weeknights or meal prep, this vegan curry rice is healthy, hearty, and irresistibly flavorful!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Basmati rice
• 2 tablespoons Coconut oil
• 1 medium Onion
• 3 Garlic cloves
• 1 inch piece Fresh ginger
• 2 medium Carrots
• 1 medium Red bell pepper
• 1 cup Broccoli florets
• 1 15-ounce can Canned chickpeas
• 1 13.5-ounce can Canned coconut milk
• 2 tablespoons Curry powder
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Vegetable broth
• 0.5 cup Fresh cilantro
• 1 Lime

Directions

Step 1

Rinse the basmati rice under cold running water until the water runs clear, then set aside.

Step 2

Finely chop the onion, mince the garlic cloves, and grate the ginger.

Step 3

Peel and slice the carrots, and dice the red bell pepper.

Step 4

In a large pot, heat coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 5

Add the garlic and ginger, and sauté for another minute until fragrant.

Step 6

Stir in the sliced carrots, diced red bell pepper, and broccoli florets. Cook for about 5 minutes, stirring occasionally.

Step 7

Drain and rinse the canned chickpeas, then add them to the pot along with the curry powder, turmeric, and cumin. Stir well to coat the vegetables with the spices.

Step 8

Pour in the coconut milk and vegetable broth. Stir to combine, then bring the mixture to a gentle simmer.

Step 9

Add the rinsed basmati rice, salt, and black pepper to the pot. Stir gently to ensure the rice is evenly distributed.

Step 10

Cover the pot with a lid and reduce the heat to low. Allow the curry rice to simmer for 20 minutes, or until the rice is cooked and the liquid is absorbed.

Step 11

Once cooked, remove the pot from heat and let it sit, covered, for an additional 5 minutes.

Step 12

Fluff the rice with a fork, then stir in fresh chopped cilantro and squeeze the juice of one lime over the top.

Step 13

Serve warm, garnished with additional cilantro and lime wedges if desired.

Nutrition Facts

Serving size	(1885.8g)

Amount per serving	% Daily Value*
Calories	2077.3

Total Fat 130.5g	0%
Saturated Fat 105.3g	0%
Polyunsaturated Fat 1.4g
Cholesterol 0mg	0%
Sodium 8437.6mg	0%
Total Carbohydrate 205.1g	0%
Dietary Fiber 33.8g	0%
Total Sugars 45.8g
Protein 46.5g	0%

Vitamin D 0IU	0%
Calcium 458.3mg	0%
Iron 36.0mg	0%
Potassium 3432.3mg	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: 53.9%

Protein: 8.5%

Carbs: 37.6%