Vegan Rice with Curry

Bring vibrant flavors to your table with this hearty and aromatic Vegan Rice with Curry recipe, a perfect blend of creamy coconut milk, fragrant spices, and colorful veggies. Featuring fluffy basmati rice cooked to perfection in a mix of curry powder, turmeric, and cumin, this one-pot dish is infused with wholesome ingredients like tender carrots, sweet red bell peppers, and peas. Simmered in rich vegetable broth and finished with a sprinkle of fresh cilantro and zesty lime wedges, this satisfying meal is as comforting as it is nourishing. Ready in just 45 minutes and ideal for weeknight dinners or meal prep, this vegan curry rice recipe is a must-try for anyone craving a flavorful plant-based dish. Perfect for a crowd-pleasing lunch or dinner, it's gluten-free, dairy-free, and irresistibly delicious!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup basmati rice
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 medium, chopped yellow onion
• 3 minced garlic cloves
• 1 tablespoon, minced fresh ginger
• 1 medium, chopped red bell pepper
• 1 medium, diced carrot
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 cup coconut milk
• 1 cup frozen peas
• 1 teaspoon salt
• 0.5 teaspoon ground 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 to remove excess starch.

Step 2

In a large pot, heat the olive oil over medium heat.

Step 3

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

Step 4

Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.

Step 5

Add the chopped red bell pepper and diced carrot. Sauté for 5 minutes until slightly softened.

Step 6

Mix in the curry powder, cumin, and turmeric, stirring well to coat the vegetables with spices.

Step 7

Pour in the rinsed basmati rice and stir to combine with the vegetable mixture.

Step 8

Pour the vegetable broth and coconut milk into the pot. Stir well and bring to a gentle boil.

Step 9

Add the frozen peas, salt, and black pepper, and stir to incorporate all the ingredients.

Step 10

Once it begins to boil, reduce the heat to low, cover the pot with a lid, and let simmer for 18-20 minutes until the rice is cooked and liquid is absorbed.

Step 11

Turn off the heat and let it sit for 5 minutes with the lid on.

Step 12

Fluff the rice with a fork and stir in the chopped fresh cilantro.

Step 13

Serve warm, garnished with lime wedges on the side for a fresh zest.

Nutrition Facts

Serving size	(1501.2g)

Amount per serving	% Daily Value*
Calories	1050.0

Total Fat 35.4g	0%
Saturated Fat 6.0g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 7661.6mg	0%
Total Carbohydrate 160.9g	0%
Dietary Fiber 24.4g	0%
Total Sugars 45.4g
Protein 29.0g	0%

Vitamin D 0IU	0%
Calcium 260.7mg	0%
Iron 21.4mg	0%
Potassium 2338.3mg	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: 29.5%

Protein: 10.8%

Carbs: 59.7%