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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.

Fresh cilantro is used to garnish the Curried Rice in a large pot.

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.

Ingredients for the Curried Rice collected on a wooden board.

Vegetables (onions, carrots, peas) in a small frying pan before and after frying.

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.

Cooked and drained basmati rice in a sauce pan, with coconut milk being added.

Additional curry spice is mixed into the rice.

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

Fried vegetables are added to the curried rice.

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.

Olive oil is heated in a small pan, mixed with curry powder and cashews for toasting.

Ready toasted cashews are given over the Curried Rice.

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.

The Curried Rice is finished in a sauce pan, with some fresh cilantro in the background.

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

Closeup view of the toasted cashews topping the finished rice.

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:

Collage of two pictures of the Curried Rice with recipe title text.

Try this Curried Rice and let me see your remakes with a tag on Instagram or Facebook.

Cheers, Florian.

Fresh cilantro is used to garnish the Curried Rice in a large pot.

Curried Rice

Yield: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

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

  1. 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. 
  2. 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.
  3. 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.
  4. Transfer the fried vegetables to the rice and combine well.
  5. 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.
  6. Garnish the Curried Rice with toasted cashews, and serve rice on plates or in bowls.
Nutrition Information:
Yield: 4 Serving Size: 1.5 cups
Amount 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

 

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