This Easy Curried Rice recipe is on the table in under 30 minutes! It’s a quick and easy dish served as a main course or side dish. The combination of curry, turmeric, coconut milk, veggies and rice make for a beautiful blend that is both delicious and satisfying.
This curry rice recipe uses veggies, however it is perfect paired with tofu or a side of red lentils, or roasted sweet potatoes.
Ingredients for Easy Curried Rice
- Avocado or Olive oil
- Rice, cooked
- Carrots
- Onion
- Garlic
- Spinach, fresh baby spinach
- Peas, frozen
- Coconut milk – 13.6-14oz can – unsweetened full fat
- Vegetable broth
- Curry powder
- Turmeric powder
- Salt and Pepper
How to make Curried Rice
This curried rice recipe is very easy and straight forward.
Heat oil in a large deep skillet over medium-high heat.
Add chopped onion and carrots to the pan and sauté for 5 minutes, or until onions are translucent.
Add minced garlic to the pan and sauté about 1 minute.
While stirring, add curry and turmeric powder and allow to cook and become fragrant for about 30 seconds.
Add coconut milk and vegetable broth to the skillet.
Bring to a simmer and cook for about 10 minutes.
Add peas and spinach cook another 3-5 minutes.
Add rice and stir until blended and heated through.
Remove from the heat.
Serve and Enjoy!
What type of rice should I use?
For this recipe I use Jasmine rice. Jasmine rice cooks fluffy and is not sticky. It absorbs the flavors of the curry very well. But other rices such as, basmati, other long grains, or brown rice will work just as well.
What to serve with Easy Curried Rice
While this dish is perfect served on it’s own, it pairs well with tofu – Try my Crispy Air Fryer Tofu! Also, goes well a side of cooked seasoned lentils, roasted sweet potato, or salad.
Other Recipes You Might Enjoy
Creamy “Chicken” Over Rice – Vegetarian
Black Trumpet Mushroom Risotto with Kale
Easy Curried Rice
Ingredients
- 1 tbsp Avocado oil or olive oil
- 1 cup onion, chopped
- 1 cup carrot, diced
- 4 cloves garlic, minced
- 1 cup peas
- 1 can coconut milk, full fat unsweetened 13.6 or 14 oz can
- 1/2 cup vegetable broth
- 2 ½ tsp curry powder
- 1/2 tsp turmeric
- ½-¾ tsp salt *see note – adjust as needed
- ¼ tsp ground pepper
- 3 cups rice, cooked
- 2 cups baby spinach, fresh
Instructions
- In a large deep skillet, heat avocado oil over medium heat.
- Add onion and carrot, and sauté for 5 minutes or until onions become translucent.
- Add minced garlic and sauté about 1 minute.
- While stirring, add curry and turmeric powder and allow to cook and become fragrant for about 30 seconds.
- Add coconut milk and vegetable broth to the skillet. Bring to a simmer and cook for about 10 minutes. Add Salt and Pepper – see note **
- Add peas and spinach cook another 3-5 minutes.
- Add rice. Stir until blended and heated through. Remove from the heat.
