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This fast and easy Rice with curry Combine spongy basmati rice with heated spices, coconut milk and abundant vegetables in this pilaf style recipe. It is the perfect or main opposite garnish that the whole family will love.
My reference recipe To make an easy curry rice recipe that has a serious blow with delicious and nutritious ingredients. Keep reading for more!
Rapid advice from Maven:
Wear A pot. This curry rice can be done in a pot, that means minimal dishes and easy cleaning!
Customize ingredients. This recipe uses 10 simple ingredients that you probably already have at home, but I am also sharing many suggestions below about how to customize this recipe based on what you already have!
Combine it with a protein. This rice to curry knows delicious on its own, but for a complete meal I recommend combining it with a protein. See the suggestions below!
Easy food preparation. I like to do this curry rice in advance to eat throughout the week. You can also freeze this recipe to retire when you have little time!
Ingredients in rice with curry
- Olive oil – To cook vegetables.
- Chalota + garlic – Aromatic that add tons of flavor.
- Carrot – I like to crush my carrot, but you can cut them in their place if you prefer.
- Broccoli – The broccoli remains well through the cooking process, but you can dive into a different vegetable, if you wish.
- Peas – Use frozen peas because they are more accessible than fresh peas, but you can definitely use fresh, if you wish.
- Curry powder – See the note below on the spice level of your curry powder.
- Basmati rice -In the fact that Basmati rice leads to a more spongy pilaf -style rice, but you can submarine in a different rice, only keep in mind that cooking times and liquid relationships will vary.
- Light coconut milk – I use the canned version of coconut milk. I find that light coconut milk is better in this curry rice, since it is not so heavy, but the complete fat will work in case of trouble.
- Water – You can also use stock here.
- Salt + pepper – These are just suggestions. Feel free to reduce to taste and sodium preferences.
- Optional coriander – I like to add a bit of fresh coriander, but if you don’t like the flavor of coriander, do not hesitate to skip!
How to make rice with curry
Step 1: Cooking vegetables
Heat a large pot or wok over medium heat and add the olive oil. Add your shallot and garlic and cook for 2 minutes. Add the carrot, broccoli and peas and cook for 2 more minutes.
Step 2: Add rice + cook
Add the curry powder and basmati rice and cook for 1 more minute for the curry dust to cover rice and vegetables. Cover with coconut milk, water, salt and pepper and carry the mixture over low heat. As soon as it is over low heat with a tight lid and reduce the fire bass. Cook for 15 minutes. After 15 minutes, remove the pot from the fire and let stand for 10 minutes (do not remove the lid, without looking!). After 10 minutes, remove the lid and rice with a spatula.
Step 3: Guardation + serve
Cover with chopped coriander and serve immediately.
What to combine with this curry rice?
This curry rice is delicious on its own, but could use some aggregate proteins to balance macronutrients. Rice, vegetables and coconut milk are a great source of carbohydrates, fat and aggregate nutrition of vegetables, but to optimize food, try to add any of the following
- Fried or scrambled egg – Become this into a fried rice adding an egg or two!
- Roast or roast chicken – Any of these chicken marinates would be delicious.
- Fried or roasted chickpeas – These chickpeas of Sriracha Lime would be a fantastic addition.
- Tafu baked or fried – To keep this completely vegan, you can bake a little tofu or cook it in the air fryer.
- Baked salmon – This salmon of miso combines perfectly with this curry and rice!
Easy swaps and substitutions
Change your vegetables – I like to use carrot, broccoli and peas in this rice with Curry, but do not hesitate in different vegetables of choice. You will want to use approximately 3 vegetable cups.
Add a protein – I love to cover this curry rice with a fried egg or roasted tofu, but you can add any protein you want.
Frequent questions
Yes you can! Depending on the type of rice you use, you may have to adjust the amount of liquid and cooking time. Basmati rice can be easily replaced with jasmine rice or other long white grain rice. For integral rice you will need a longer cooking time.
Absolutely! While I prefer to add a protein so that this curry rice is a bit more distressing, you can certainly eat this as a main vegetarian. For the aggregate protein, both the tofu and the chickpeas are excellent vegan/vegetarian additions. If you eat animal products, I love to combine this with roasted chicken.
You can easily replace coconut milk with all fat instead of light coconut milk. Just keep in mind that rice will not be so spongy and coconut milk can harden if the leftovers are stored in the refrigerator. It will be softened once heated.
Yes, this recipe can be easily doubled.
This will depend on its curry dust. The curry dust I use is very soft, but some may be more spicy, so feel free to mark it if you don’t want a kick!
Yes. I use frozen peas because they are easier to find, but they do not realize all frozen vegetables, if you wish.
Storage instructions
Fridge: Store the leftovers in a hermetic container in the refrigerator for up to 3 days. Heat again in the microwave or stove.
Freezer: Curry rice can be easily saved in the freezer if you want to eat it on a later date! Store in a hermetic container for up to 3 months. Let the counter defrost for several hours or during the night in the refrigerator. Reheat in microwave or stove.
More delicious rice recipes:
Coconut curry rice with vegetables
This fast and easy Rice with curry Combine spongy basmati rice with heated spices, coconut milk and abundant vegetables in this pilaf style recipe. It is the perfect or main opposite garnish that the whole family will love.
- Preparation time: 10 minutes
- Cooking time: 30 minutes
- Total time: 40 minutes
- Produce: 4 portions 1unknown
- Category: Side
- Method: Cook
- Kitchen: Indian
- Diet: Gluten without
- 1 tablespoon olive oil
- 1 Great Chalota, sliced
- 1 Clove of garlic, chopped
- 1 big carrot, peeled and grated
- 2 cups broccoli flowers
- 1/2 cup frozen peas
- 1 1/2 tablespoons curry powder
- 1 cup Basmati rice
- 1 15 oz can light coconut milk
- 1/4 cup water
- 1/2 teaspoon salt
- 1/4 teaspoons black pepper
- optional: 1/4 cup of chopped coriander
- Heat a large pot or wok over medium heat and add the olive oil.
- Add your shallot and garlic and cook for 2 minutes.
- Add the carrot, broccoli and peas and cook for 2 more minutes.
- Add the curry powder and basmati rice and cook for 1 more minute for the curry dust to cover rice and vegetables.
- Cover with coconut milk, water, salt and pepper and carry the mixture over low heat.
- As soon as it is over low heat with a tight lid and reduce the fire bass. Cook for 15 minutes.
- After 15 minutes, remove the pot from the fire and let stand for 10 minutes (do not remove the lid, without looking!).
- After 10 minutes, remove the lid and rice with a spatula.
- Cover with chopped coriander and serve immediately.
- Store the leftovers in the refrigerator for up to 3 days (see the note above to freeze).
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