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4.88 from 8 votes

Easy Vegan Curry Rice

A flavorful and healthy dish the whole family will enjoy! The combination of sautéed veggies, rice, peas, and curry powder creates an easy and delicious meal.
Author Ginny McMeans

Ingredients

  • 1 tbsp olive oil
  • 1 onion
  • 2 garlic cloves
  • ¾ tsp salt
  • ¾ tsp cayenne pepper
  • ¼ tsp paprika
  • ½ tsp ground ginger
  • 2 tsp curry powder
  • 1 ½ cup frozen peas
  • 2 carrots
  • 1 cup long-grain rice
  • 2 cups vegetable stock

Instructions

  • Peel and finely chop the onion and garlic. Heat the olive oil in a large pan over medium heat.
  • Add the chopped onion, garlic, salt, cayenne pepper, paprika, ginger, and curry powder.
    Add the chopped onion garlic salt cayenne pepper paprika ginger and curry powder
  • Mix all well and cook for 3-4 minutes.
    Mix all well and cook for 3-4 minutes
  • Grate the carrots. Add the peas and carrots to the pan and mix well.
    Add the peas and carrots to the pan and mix well
  • Continue to cook for another 2-3 minutes, stirring constantly.
    Continue to cook for another 2-3 minutes stirring constantly
  • Add the rice and pour in the stock.
    Add the rice and pour in the stock
  • Mix well again and cover. Cook for 15 minutes over medium-low heat.
    Cook for 15 minutes over medium-low heat
  • When done, transfer to serving plates.
    When done transfer to serving plates
  • Optionally, top with finely chopped cashews or cilantro and garnish with lime wedges. Enjoy!

Video

Notes

Storage

  • Refrigerate leftover vegan curry rice in an airtight container for up to 4 days.
  • Freeze any leftover curry rice in an airtight container–or a zip-top freezer bag–for up to 3 months. Be sure to let it cool off before freezing.
  • Thaw frozen curry rice in the fridge overnight. Reheat your leftovers in a pot over medium heat with a splash of vegetable stock or water to help loosen and soften the rice and veggies. Or, reheat leftovers in the microwave until hot, stirring every 30 seconds or so to encourage even heating.