Vegetarian Classic Curry with Rice

Dive into a bowl of bold flavors with our Vegetarian Classic Curry with Rice, a hearty and wholesome dish that’s as comforting as it is vibrant. This recipe combines tender basmati rice with a creamy, spice-infused coconut milk curry brimming with fresh vegetables like carrots, potatoes, red bell peppers, and cauliflower. Protein-rich chickpeas and nutrient-packed spinach take this dish to the next level, while a fragrant blend of curry powder, turmeric, cumin, and chili powder delivers an authentic, warm kick. Finished with a squeeze of zesty lemon juice and a sprinkle of fresh cilantro, this easy-to-make vegetarian curry is perfect for weeknight dinners or meal prep sessions. Packed with plant-based goodness and ready in just an hour, it’s a flavorful tribute to comforting Indian-inspired cuisine. Serve it steaming hot for a crowd-pleasing vegan meal that’s satisfying and nutritious!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Basmati rice
• 2 cups Water
• 1 teaspoon Salt
• 2 tablespoons Olive oil
• 1 large Onion
• 3 Garlic cloves
• 1 inch piece Ginger
• 1 large Carrot
• 1 large Red bell pepper
• 2 medium Potatoes
• 2 cups Cauliflower florets
• 1 can (14 oz) Canned tomatoes
• 1 can (14 oz) Coconut milk
• 2 tablespoons Curry powder
• 1 teaspoon Turmeric powder
• 0.5 teaspoon Chili powder
• 1 teaspoon Ground cumin
• 1 can (15 oz) Chickpeas
• 2 cups Spinach leaves
• 0.5 cup Fresh cilantro
• 2 tablespoons Lemon juice

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rice, water, and salt. Bring to a boil, reduce the heat to low, cover, and let it simmer for 15 minutes. Remove from heat and let it sit covered for 10 minutes, then fluff with a fork.

Step 2

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

Step 3

Add minced garlic and freshly grated ginger, cooking for another 2 minutes until fragrant.

Step 4

Stir in the chopped carrot, red bell pepper, diced potatoes, and cauliflower florets. Cook for 5 minutes, stirring occasionally.

Step 5

Add canned tomatoes with their juice, coconut milk, curry powder, turmeric powder, chili powder, and ground cumin. Stir well to combine.

Step 6

Bring the mixture to a simmer and cover the pot, cooking for 20 minutes or until the vegetables are tender.

Step 7

Drain and rinse the chickpeas before adding them to the curry. Cook for an additional 5 minutes to heat through.

Step 8

Stir in the spinach leaves until wilted. Adjust seasoning to taste.

Step 9

Finish with fresh lemon juice and a handful of chopped cilantro. Serve the curry over basmati rice.

Nutrition Facts

Serving size	(3111.4g)

Amount per serving	% Daily Value*
Calories	2158.7

Total Fat 55.3g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 6.1g
Cholesterol 7.9mg	0%
Sodium 7304.8mg	0%
Total Carbohydrate 358.8g	0%
Dietary Fiber 65.2g	0%
Total Sugars 87.3g
Protein 70.3g	0%

Vitamin D 0IU	0%
Calcium 688.4mg	0%
Iron 37.9mg	0%
Potassium 6634.6mg	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: 22.5%

Protein: 12.7%

Carbs: 64.8%