This Curried Rice is a low effort recipe that guarantees maximum flavor thanks to a combination of curry spices, creaminess from coconut milk, fresh vegetables, and toasted cashews. Everything comes together in around 20 minutes and is a perfect make ahead meal for families. It is also a naturally vegan dish, so everyone will be able to enjoy it.
Rice is a pretty basic ingredient but one that you can find in so many different cuisines from all over the world. This makes it again exciting to explore all the possibilities of making delicious meals with it, not only as a side, but the main ingredient.
For example, think of flavorful recipes like my Jollof Rice, the Dirty Rice, or my Veggie Fried Rice, just to name a few.
Looking for more quick Rice Recipes use the search bar and get more with less preparation.
Why this is the best Curried Rice recipe
Now I bring you an exciting addition to this list. It is a Curried Rice that is so easy to make. I bring you instructions with step-by-step pictures so you can really see everything what needs to be done in detail.
These pictures will guide you to the guaranteed result that is creamy, rich in flavor. On top of that it is filling and really budget-friendly.
No matter if you cook for yourself or your family, this is super convenient as meal prep idea. Take it along to work for lunch, or have it ready to be reheated after a long day at school for your kids.
What you need for this Curry Rice
I suggest you go with Basmati rice because it adds the best combination of flavor and texture to this dish. You can also go with normal white rice, or even brown rice if you want, but it will taste a little differently.
Aside from that, make sure you have the following at hand:
- vegetable broth
- olive oil
- curry powder
- coconut milk
- garlic
- onion
- peas
- carrots
- cashews
How to make Curried Rice
Start out with cooking the rice. Instead of water, cook it in vegetable broth. Reduce the cooking time from the package directions by about 2 minutes.
While the rice is cooking, heat 2 Tbsp of olive oil in a sauce pan or casserole. Add diced onion and garlic and fry for about 5 minutes on medium heat. Then add carrots and peas, and season with salt and pepper. Reduce heat and let it simmer.
By now your rice should be done. Check if it has absorbed all the liquid. If not, drain the rice. Add coconut milk and curry powder and mix well.
Transfer the fried vegetables to the rice and combine well.
Heat 1 tsp olive oil, add cashews and curry powder. Season with a pinch of salt and pepper and toast them for around 5 minutes until lightly browned.
Garnish the Curried Rice with toasted cashews, and serve rice on plates or in bowls.
Variations
This easy rice recipe makes such an amazing dinner, lunch, which will not disappoint you.
You can also give it a bit more of your personal touch:
Aiming for an even creamier texture? Use more coconut milk.
Play around with different veggies like corn, celery, bell pepper, zucchini, or eggplant. Use almonds for cashews for variety
Storage
Curried Rice will last for 1 week, if properly stored in an airtight container with a lid on top.
Other Curry Recipes to try:
Try this Curried Rice and let me see your remakes with a tag on Instagram or Facebook.
Cheers, Florian.
Curried Rice
This Curried Rice is a low effort recipe that guarantees maximum flavor thanks to a combination of curry spices, creaminess from coconut milk, fresh vegetables, and toasted cashews. Everything comes together in around 20 minutes and is a perfect make ahead meal for families. It is also a naturally vegan dish, so everyone will be able to enjoy it.
Ingredients
For the Curried Rice
- 1.5 cups basmati rice uncooked
- 2 Tbsp olive oil
- 4 Tbsp curry powder
- 4 cloves garlic
- 1 cup onions, diced
- 1/4 cup coconut milk
- 1/2 cup chopped carrots
- 1/2 cup peas
- 3 cups vegetable broth
- salt, pepper to taste
For the toasted cashews
- 1/3 cup cashews
- 1 tsp curry powder
- 1 tsp olive oil
- salt, pepper to taste
Instructions
- Start out with cooking the rice. Instead of water, cook it in vegetable broth. Reduce the cooking time from the package directions by about 2 minutes.
- While the rice is cooking, heat 2 Tbsp of olive oil in a sauce pan or casserole. Add diced onion and garlic and fry for about 5 minutes on medium heat. Then add carrots and peas, and season with salt and pepper. Reduce heat and let it simmer.
- By now your rice should be done. Check if it has absorbed all the liquid. If not, drain the rice. Add coconut milk and curry powder and mix well.
- Transfer the fried vegetables to the rice and combine well.
- Heat 1 tsp olive oil, add cashews and curry powder. Season with a pinch of salt and pepper and toast them for around 5 minutes until lightly browned.
- Garnish the Curried Rice with toasted cashews, and serve rice on plates or in bowls.
Nutrition Information:
Yield: 4 Serving Size: 1.5 cupsAmount Per Serving: Calories: 445Total Fat: 9.8gSaturated Fat: 1.4gTrans Fat: 0gUnsaturated Fat: 8.0gCholesterol: 4.1mgSodium: 344mgCarbohydrates: 79.5gFiber: 0.5gSugar: 1.1gProtein: 8.1g
Soni
Saturday 18th of November 2023
Really enjoyed this.I made it in the rice cooker. One tablespoon of curry powder was plenty spicy for us.also added extra coconut milk.will definitely make again.thank you.
Florian
Saturday 18th of November 2023
Thanks for your great feedback, Soni! Don't forget leaving a star rating with your review. Thanks a lot.
Chelsea
Wednesday 22nd of June 2022
Hey there ! Is there a typo on the curry powder amount ? Followed the recipe and it’s very overpowering.
Florian
Wednesday 22nd of June 2022
Hi Chelsea! If you use a really spicy curry powder I would reduce the amount. My curry powder was really mild. Hope that helps.