This Curry Rice is a quick and easy dinner recipe that’s perfect for weeknight cooking! Made with rice, veggies, coconut milk, and a blend of fragrant seasonings, this flavor-packed meal is nutritious, hearty, and satisfying!
Jump to:
Why You Will Love This Recipe
- Easy: Curry rice comes together easily in just one pot and only takes about 30 minutes to make.
- Make-Ahead: This curry and rice keeps well in the fridge, making it perfect for meal prep for lunch or dinner.
- Customizable: This dish is easily adaptable, so feel free to mix up the veggies and use up what you’ve got on hand.
- Vegan and Gluten-Free: All of the ingredients are vegan and gluten-free, making this a great meal for all types of eaters.
If you’re a curry recipe fan, check out my Curry Quinoa, Curry Cauliflower, and Curry Pasta next. Looking for more one-pot meals? Check out my Black Bean Quinoa Soup, Creamy Vegan Pasta, and Creamy Vegan Pasta next.
Ingredients
Here's a look at the simple ingredients you need to make this easy curried rice recipe. Be sure to check the recipe card for the full ingredient list and quantities of each one.
- Olive Oil: For sauteing the onion and garlic. Feel free to use your choice of cooking oil.
- Onion and Garlic: These add aroma and depth of flavor to the dish.
- Broth: I used low-sodium vegetable broth, but you can use any type of broth you prefer.
- Rice: This is the base of the dish. I used white basmati rice.
- Seasonings: This rice curry features a blend of curry powder, onion powder, garlic powder, salt, and pepper. Feel free to adjust the seasonings to suit your taste.
- Veggies: I used a combination of frozen broccoli and fresh mushrooms in this rice and curry.
- Coconut Milk: Adds creaminess and flavor. I used full-fat canned coconut milk.
Variations
- More Protein: Make a tofu or chickpea curry rice by mixing in some sauteed tofu or chickpeas after cooking for some added protein.
- Lower Fat: Use light canned coconut milk to reduce the amount of overall fat in this coconut curry rice.
- Rice: Make curry brown rice by using brown basmati instead of white or make yellow curry rice by adding in some turmeric and ginger. You can also use other types of rice such as jasmine. Note that brown rice will take longer to cook.
- Mushrooms and Broccoli: Swap the mushrooms and broccoli in this curry and rice recipe for whatever veggies you have on hand, such as zucchini, peppers, cauliflower, green beans, or peas.
How to Make Curry Rice
Step 1: Add the chopped onion and garlic to heated olive oil in a skillet.
Step 2: Cook them over medium heat until fragrant.
Step 3: Add the seasonings and rice to the pot. ⭐️ Note: If you are using fresh broccoli, add it in with the rice as it will take longer to cook, but if using frozen like this recipe calls for add it in step 6 below.
Step 4: Followed by the broth and bring to a boil.
Step 5: Cover and lower to a simmer, cooking until the rice is done.
Step 6: Add the frozen broccoli, mushrooms, and coconut milk and cook for a few more minutes.
Step 7: Turn off the heat and allow the curry to thicken for a few minutes before serving.
Expert Tips
- Use Low-Sodium Broth: I recommend using low-sodium broth and adding more salt to taste if needed.
- Repurpose Leftovers: Turn your leftovers into curry fried rice by sauteing in a pan with some soy sauce or tamari and topping with some toasted sesame seeds.
- Serve With a Side: This curry is hearty and filling on its own but is also great served with some naan, flatbread. You can also serve it with a side salad such as this pear almond salad.
- Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or in a skillet on the stove. You may need to add a bit of liquid if it seems a bit dry.
Recipe FAQs
Basmati is typically used for curry recipes, however, jasmine rice is another great option. You want to make sure you are using long-grain rice which is ideal for absorbing the flavors of the curry.
I recommend rinsing the rice because this removes dirt as well as excess starch so that the grains remain separate and don’t become too sticky while cooking.
More Easy Dinner Recipes
Easy Curry Rice
Equipment
- One large pot
- Measuring cups
- Measuring spoons
- Large Spoon
- Sharp Knife
Ingredients
- 2 tablespoon olive oil
- 1 small onion
- 2 cloves garlic
- 1 ½ cups vegetable broth (I use low sodium vegetable broth with seasonings.)
- 1 cup basmati rice (I rinsed it before cooking.)
- ½ teaspoon curry powder
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 pinch salt and pepper
- 1 cup frozen broccoli
- ½ cup sliced mushrooms
- ½ cup canned coconut milk (I use full fat coconut milk (not cream) from a can, its creamier when it’s from the can.)
Instructions
- First chop the onion and garlic and rinse the rice with water, strain and set aside.
- In a large pot add the onion and garlic with the olive oil and simmer until fragrant. (about 5 minutes on medium heat)
- Next add in the broth, rice and spices. Bring to a boil and then put a lid on and change to low heat for 15 minutes. (or how ever long your package of rice states to cook for)
- Next add in the vegetables and coconut cream and cook another 3 minutes on medium heat.
- Let sit and thicken and cool for about 5 minutes and then enjoy.
- Enjoy after cooled or store in a sealed container in the fridge for up to 3 days.
Pat
That looks delicious! I love curry and this mix of flavors.
tworaspberries
thanks so much! it definitely was delicious! 😉