Vegetarian Curry Rice

Elevate your weeknight meals with this vibrant and nourishing Vegetarian Curry Rice recipe! Featuring fluffy basmati rice and a medley of colorful vegetables like carrots, bell peppers, and peas, this dish is infused with aromatic cumin, curry powder, and turmeric for a bold and flavorful punch. Simmered in creamy coconut milk and topped with fresh cilantro, it’s a satisfying one-pot meal that’s both hearty and wholesome. Perfect for meal prep or a quick 40-minute dinner, this easy vegetarian curry pairs beautifully with a squeeze of zesty lime for a refreshing finish. Packed with flavor and loaded with plant-based goodness, this curry rice is sure to become a family favorite.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup basmati rice
• 2 cups water
• 2 tablespoons olive oil
• 1 teaspoon cumin seeds
• 1 medium onion, chopped
• 2 pieces garlic cloves, minced
• 1 teaspoon ginger, grated
• 1 medium carrot, diced
• 1 medium bell pepper, chopped
• 0.5 cup frozen peas
• 1.5 tablespoons curry powder
• 0.5 teaspoon turmeric powder
• 1 cup coconut milk
• 1 teaspoon salt
• 2 tablespoons fresh cilantro, chopped
• 1 piece lime, cut into wedges

Directions

Step 1

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

Step 2

In a large pot, bring the 2 cups of water to a boil. Add the rinsed rice, reduce the heat to low, cover, and let it simmer for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and fluff with a fork.

Step 3

While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the cumin seeds and toast for about 1 minute until fragrant.

Step 4

Add the chopped onion to the skillet and sauté for 3-4 minutes until translucent.

Step 5

Stir in the minced garlic and grated ginger, and cook for another minute.

Step 6

Add the diced carrot and chopped bell pepper and cook for 5 minutes until the vegetables are slightly softened.

Step 7

Stir in the frozen peas, curry powder, and turmeric powder. Cook for 2 more minutes, stirring frequently to coat the vegetables with the spices.

Step 8

Pour in the coconut milk and add salt. Stir the mixture well and bring it to a gentle simmer, allowing the flavors to meld together for about 5 minutes.

Step 9

Mix the cooked rice into the curry vegetable mixture until well combined. Adjust the seasoning with more salt if necessary.

Step 10

Garnish with chopped fresh cilantro and serve hot with lime wedges on the side.

Nutrition Facts

Serving size	1397.3 grams (1397.3g)

Amount per serving	% Daily Value*
Calories	784

Total Fat 31.10g	40%
Saturated Fat 5.00g	25%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 5532mg	241%
Total Carbohydrate 116.20g	42%
Dietary Fiber 13.20g	47%
Total Sugars 33.30g
Protein 15.80g	32%

Vitamin D 0IU	0%
Calcium 199mg	15%
Iron 15mg	82%
Potassium 1220mg	26%

*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: 34.6%

Protein: 7.8%

Carbs: 57.5%