Curry Rice

Easy Curry Rice is a curry powder recipe with beautifully sautéd vegetables and it also has the perfect combo of rice and peas. Six basic ingredients and only 30 minutes for a rice side dish recipe everyone will love.

This Curry Rice recipe is an easy-to-make side dish. There are chopped fresh green onions for the garnish and there’s an extra punch of natural sweetness with peas.

The flavor has an ethnic flare – think Mid-East or Asian meals—yet it’s not too overpowering so it can be served as a complimentary side with any American style meal.

Whichever way you choose to use it, you can’t go wrong.

The rice gets jazzed up with fine curry powder. Curry in itself is a unique blend of spices, which can differ significantly in taste and heat intensity.

Tilted white bowl is filled with golden curry rice with a fork inside.
I also like how it adds warmth and changes up the rice enough to make it taste very different.

This savory, earthy spice comes with a bit of heat, but there’s just enough added as to not overpower the dish.

Equipment

• Sharp Knife
• Cutting Board
• Large Pan With Lid
• Stirring Spoon
• Vegetable Grater
• Rice Cooker or Instant Pot (Optional)
• Measuring Cups and Spoons

Ingredients

• Olive Oil- Used to sautee the onion and garlic.
• Onion- Adds a bit of crunch and flavor.
• Garlic Cloves- Enhances the flavors of the curry rice.
• Salt- Balances out all of the ingredients.
• Cayenne Pepper- Gives the rice a spicy flavor.
• Paprika- Adds a hint of heat.
• Ground Ginger- Enhances the taste of the curry powder.
• Curry Powder- Essential to create the unique curry flavor.
• Frozen Peas- Gives the rice more texture and a hint of sweetness.
• Carrots- Adds flavor, nutrition, and a pop of color.
• Long-Grain Rice- The base of the dish.
• Vegetable Stock- Used to cook the rice and infuse it with flavor. You can also use vegetable broth.

How To Make Curry Rice

Along with the onions, there is also green bell pepper. When sautéd, these versatile vegetables not only add a great aroma and a different taste but also give that mildly crunchy texture that perfectly complements a softer cooked grain.

Peas are a wonderful sweet vegetable and they also add great contrast to the flavors. They get added right at the end and add that beautiful pop of color.  The mild sweetness is irresistible when combined with rice.

And last but certainly not least, you got to top it off with some raw scallions, or fresh marjoram, if you have it on hand.

They add a subtle earthy punch and beautiful green color. It is optional, but I highly recommend it!

To make this recipe, start peeling and finely chopping an onion and garlic. Heat some olive oil in a large pan over medium heat. Add the chopped onion, garlic, salt, cayenne pepper, paprika, ginger, and curry powder. Mix everything well and cook for 3-4 minutes. In the meantime, grate some carrots and add them to the pan along with some frozen peas.

Mix everything well and cook for another 2-3 minutes while stirring constantly. Then, add some rice and pour in some stock. Mix everything well again and cover the pan. Cook for 15 minutes over medium-low heat.

Once done, transfer the dish to serving plates and optionally top with lime juice, lemon juice, finely chopped cashews, or fresh cilantro. Garnish with some lime wedges, and enjoy!

Watch Me Make This Curry Rice Recipe

Popular Substitutions And Additions

• You can pre-steam some red potatoes or sweet potatoes, then add the chopped pieces to the dish before it’s final heating.
• Any faux meat, such as plant-based chicken, meatless protein, or homemade seitan, would be excellent. Cut plant-based protein into smaller pieces before adding to the dish, making a great main meal.
• Add a splash of coconut milk or any dairy-free milk at the end and heat through for a creamier dish.
• Use your favorite long-grain cooked rice. Brown rice, basmati rice, jasmine rice, or long-grain white rice are excellent options.
• Substitute coconut oil in place of olive oil.

How to Store Curry Rice

Refrigerating. Place any leftover cooked rice in an airtight container and store in the fridge for up to 4 days. Oftentimes I find that rice dishes like this taste even better after refrigeration as it gives all of the yummy flavors a chance to come together. 

Freezing. This vegan curry rice freezes surprisingly well, just let it cool completely before packing it into an airtight container. You can use tupperware, but personally, I like freezing this rice in zip-top freezer bags as you can flatten them so they take up less space! Once frozen, the rice will be good for up to 3 months. 

Thawing/Reheating. If frozen, defrost your curry rice in the fridge the night before you plan to use it. When you’re ready to reheat your rice, place it in a pot over medium heat and add a splash of vegetable broth or water to create some steam as this will help the rice and vegetables to soften up again. You can also reheat this one in the microwave–it shouldn’t take more than 2-3 minutes, just make sure to give it a stir every 30 seconds or so to ensure that it reheats evenly.