Rice with Curry

Dive into the exotic flavors of this comforting and aromatic Rice with Curry recipe—an easy-to-make, satisfying meal that’s perfect for lunch or dinner. Featuring fluffy, perfectly cooked basmati rice as the base, this dish is topped with a luscious curry made from creamy coconut milk, tender chickpeas, and vibrant spices like turmeric, cumin, and paprika. The fragrant combination of sautéed onions, garlic, and ginger infuses every bite with warmth, while a garnish of fresh cilantro adds a burst of freshness. This one-pan curry is not only packed with bold, earthy flavors but also comes together in under an hour, making it ideal for both busy weeknights and cozy nights in. Serve it with a side of naan or on its own for a hearty, vegan-friendly crowd-pleaser that’s as nourishing as it is delicious!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 cups Basmati rice
• 4 cups Water
• 1 teaspoon Salt
• 2 tablespoons Olive oil
• 1 large Onion, chopped
• 4 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 2 tablespoons Curry powder
• 1 teaspoon Cumin
• 1 teaspoon Turmeric
• 1 teaspoon Coriander powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 can (14 ounces) Crushed tomatoes
• 1 can (13.5 ounces) Coconut milk
• 1 can (15 ounces) Chickpeas, drained and rinsed
• 0.25 cup Cilantro, chopped

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear to remove excess starch.

Step 2

In a medium saucepan, bring 4 cups of water to a boil. Add 1 teaspoon of salt and the rinsed rice. Stir once, cover, and reduce the heat to low. Simmer for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

Step 3

While the rice is cooking, heat the olive oil in a large skillet over medium heat.

Step 4

Add the chopped onion and sauté until translucent, about 5-7 minutes.

Step 5

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

Step 6

Add curry powder, cumin, turmeric, coriander, paprika, 1 teaspoon of salt, and black pepper. Stir for about a minute to toast the spices.

Step 7

Pour in the crushed tomatoes and coconut milk. Stir well to combine, bringing the mixture to a simmer.

Step 8

Add the chickpeas to the skillet, stirring to coat them in the sauce. Simmer gently for 15-20 minutes, allowing the flavors to meld together and the sauce to reduce slightly.

Step 9

Adjust seasoning with more salt and pepper if necessary.

Step 10

Serve the curry over the prepared basmati rice, garnishing with the chopped cilantro. Enjoy your meal!

Nutrition Facts

Serving size	2863.7 grams (2863.7g)

Amount per serving	% Daily Value*
Calories	1781

Total Fat 44.10g	57%
Saturated Fat 6.30g	32%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 10819mg	470%
Total Carbohydrate 296.90g	108%
Dietary Fiber 46.50g	166%
Total Sugars 66.70g
Protein 60.20g	120%

Vitamin D 0IU	0%
Calcium 524mg	40%
Iron 36mg	197%
Potassium 3153mg	67%

*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: 13.2%

Carbs: 65.1%