/Coconut Curry Rice with Veggies

Coconut Curry Rice with Veggies

This quick and easy curry rice pairs fluffy basmati rice with warming spices, coconut milk and a hearty veggies in this pilaf-style recipe. It’s the perfect comforting side dish or main that the whole family will love.

My go-to recipe for making an easy curry rice recipe that packs a serious punch with delicious and nutritious ingredients. Read on for more!

curried rice pilaf with veggies and cilantro in a white bowl.curried rice pilaf with veggies and cilantro in a white bowl.

Maven’s Quick Tips:

Use One Pot. This curried rice can be made in one pot – that means minimal dishes and easy clean up!

Customize Ingredients. This recipe uses 10 simple ingredients that you most likely already have in your house, but I’m also sharing many suggestions below for how to customize this recipe based on what you already have!

Pair it with a Protein. This curried rice tastes delicious on its own but for a complete meal I recommend pairing it with a protein. See suggestions below!

Easy Meal Prep. I like making this curry rice in advance to eat throughout the week. You can also freeze this recipe to pull out when you’re short on time!

Ingredients in Curry Rice

  • Olive oil – for cooking veggies.
  • Shallot + Garlic – aromatics that add tons of flavor.
  • Carrot – I like to shred my carrot but you can slice them instead if you prefer.
  • Broccoli – Broccoli holds up well through the cooking process but you can sub in a different veggie, if desired.
  • Peas – I use frozen peas because they’re more accessible than fresh peas but you can definitely use fresh, if desired.
  • Curry powder – see note below regarding spice level of your curry powder.
  • Basmati rice – I find basmati rice leads to a fluffier pilaf-style rice but you can sub in a different rice – just note that cooking times and liquid ratios will vary.
  • Light coconut milk – I use the canned version of coconut milk. I find light coconut milk is better in this curry rice since it’s not quite as heavy but full-fat will work in a pinch.
  • Water – you could also use stock here.
  • Salt + Pepper – these are just suggestions. Feel free to reduce to taste and sodium preferences.
  • Optional Cilantro – I like adding some fresh cilantro but if you don’t like the taste of cilantro feel free to skip!

How to Make Curry Rice

STEP 1: COOK VEGGIES

Heat a large pot or wok over medium heat and add your olive oil. Add your shallot and garlic and cook for 2 minutes. Stir in carrot, broccoli and peas and cook for 2 more minutes.

carrots, peas, broccoli, shallot and garlic cooked in a caraway pot.carrots, peas, broccoli, shallot and garlic cooked in a caraway pot.

STEP 2: ADD RICE + COOK

Stir in curry powder and basmati rice and cook for 1 more minute so curry powder coats rice and veggies. Top with coconut milk, water, salt and pepper and bring mixture to a simmer. As soon as it’s simmering cover pot with a tight fitting lid and reduce heat to LOW. Cook for 15 minutes. After 15 minutes remove pot from heat and let rest for 10 minutes (do not remove lid – no peeking!). After 10 minutes remove lid and fluff rice with a spatula.

curry rice with broccoli, peas, carrot in a caraway pot.curry rice with broccoli, peas, carrot in a caraway pot.

STEP 3: GARNISH + SERVE

Top with chopped cilantro and serve immediately.

curry rice with broccoli and topped with cilantro in a white bowl.curry rice with broccoli and topped with cilantro in a white bowl.

What to Pair with This Curried Rice?

This curry rice is delicious on its own but it could use some added protein to balance out the macronutrients. The rice, veggies and coconut milk are a great source of carbs, fat and added nutrition from the veggies but to optimize the meal try adding any of the following:

  • Fried or scrambled egg – turn this into a fried rice by adding an egg or two!
  • Roasted or grilled chicken – any of these chicken marinades would be delicious.
  • Pan-fried or roasted chickpeas – these sriracha lime chickpeas would be a fantastic addition.
  • Baked or air-fried tofu – to keep this fully vegan you can bake some tofu or cook it up in the air fryer.
  • Baked Salmon – this miso salmon pairs perfectly with this curry and rice!

Easy Swaps & Substitutions

Swap your veggies – I like using carrot, broccoli and peas in this curry rice but feel free to sub in different veggies of choice. You’ll want to use roughly 3 cups of veggies.

Add a protein – I love topping this curried rice with a fried egg or some roasted tofu but you can add any protein you desire.

FAQs

Can I use a different kind of rice?

Yes you can! Depending on the type of rice you use you may need to adjust the amount of liquid and cooking time. Basmati rice can easily be substituted with jasmine rice or another long grain white rice. For brown rice you’ll need a longer cooking time.

Can I eat this as a main dish?

Absolutely! While I prefer to add a protein to make this curry rice a little heartier you can certainly eat this as a vegetarian main. For added protein both tofu and chickpeas are great vegan/vegetarian additions. If you eat animal products I love pairing this with roasted chicken.

Can I use full fat coconut milk?

You can easily substitute full fat coconut milk in place of light coconut milk. Just note that the rice won’t be quite as fluffy and the coconut milk may harden if leftovers are saved in the fridge. It will soften once heated.

Can I double the recipe?

Yes – this recipe can easily be doubled.

Is this curry rice spicy?

This will depend on your curry powder. The curry powder I use is very mild but some can be spicier so feel free to dial it down if you don’t want a kick!

Can I use frozen veggies?

Yes. I use frozen peas because they’re easier to find but feel free to use all frozen veggies, if desired.

Storage Instructions

Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in microwave or on the stove top.

Freezer: Curried rice can easily be saved in the freezer if you’d like to eat it at a later date! Store in an airtight container for up to 3 months. Allow to thaw on the counter for several hours or overnight in the refrigerator. Reheat in microwave or on stove top.

More Delicious Rice Recipes:

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Coconut Curry Rice with Veggies

yellow curry rice with broccoli, peas and carrots in a caraway pot with a green spatula.yellow curry rice with broccoli, peas and carrots in a caraway pot with a green spatula.

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This quick and easy curry rice pairs fluffy basmati rice with warming spices, coconut milk and a hearty veggies in this pilaf-style recipe. It’s the perfect comforting side dish or main that the whole family will love.

  • Author: Davida Lederle
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Side
  • Method: Cook
  • Cuisine: Indian
  • Diet: Gluten Free
  • 1 tbsp olive oil
  • 1 large shallot, sliced
  • 1 garlic clove, minced
  • 1 large carrot, peeled and shredded
  • 2 cups broccoli florets
  • 1/2 cup frozen peas
  • 1 1/2 tbsp curry powder
  • 1 cup basmati rice
  • 1 15 oz can light coconut milk
  • 1/4 cup water
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • optional: 1/4 cup chopped cilantro

  1. Heat a large pot or wok over medium heat and add your olive oil.
  2. Add your shallot and garlic and cook for 2 minutes.
  3. Stir in carrot, broccoli and peas and cook for 2 more minutes.
  4. Stir in curry powder and basmati rice and cook for 1 more minute so curry powder coats rice and veggies.
  5. Top with coconut milk, water, salt and pepper and bring mixture to a simmer.
  6. As soon as it’s simmering cover pot with a tight fitting lid and reduce heat to LOW. Cook for 15 minutes.
  7. After 15 minutes remove pot from heat and let rest for 10 minutes (do not remove lid – no peeking!).
  8. After 10 minutes remove lid and fluff rice with a spatula.
  9. Top with chopped cilantro and serve immediately.
  10. Store leftovers in the fridge for up to 3 days (see note above for freezing).

curried rice pilaf in a ceramic dish.curried rice pilaf in a ceramic dish.
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