Coconut Curry Rice Recipe Vegan: Easy & Delicious Meal

If you’re craving a dish that’s both comforting and bursting with exotic flavors, this coconut curry rice recipe vegan is just what you need. Creamy coconut milk combined with aromatic spices and tender vegetables makes for a rich, satisfying meal that’s completely plant-based and easy to prepare.

Whether you’re a seasoned vegan or simply looking to add more wholesome, flavorful meals to your repertoire, this recipe offers a perfect balance of taste, nutrition, and simplicity.

This dish is great for busy weeknights or meal prep, delivering warmth and depth without the fuss. Plus, it’s incredibly adaptable—feel free to swap veggies or adjust spices to suit your mood.

Ready to embark on a delicious culinary journey with coconut curry rice? Let’s dive in!

Why You’ll Love This Recipe

This vegan coconut curry rice is a one-pot wonder that brings together creamy coconut milk, fragrant curry spices, and wholesome rice for a luscious dish full of texture and flavor. It’s naturally dairy-free and gluten-free, making it suitable for a variety of dietary needs.

Beyond its comforting taste, this recipe is packed with plant-based protein and fiber, thanks to the combination of vegetables and brown rice. It’s a versatile meal that you can customize with your favorite veggies or protein substitutes like tofu or chickpeas.

Plus, it reheats beautifully, making it ideal for leftovers or meal prep.

Compared to many curry dishes that require complex steps or numerous ingredients, this recipe keeps it simple without sacrificing flavor—perfect for novice cooks and busy home chefs alike.

Ingredients

• 1 cup brown basmati rice (rinsed and drained)
• 1 tablespoon coconut oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 can (14 oz) full-fat coconut milk
• 1 1/4 cups vegetable broth
• 1 cup diced carrots
• 1 cup chopped bell peppers (any color)
• 1 cup frozen peas
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Juice of half a lime (optional)

Equipment

• Medium saucepan with lid
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and chopping board
• Grater (for ginger)

Instructions

1. Prepare the rice: Rinse the brown basmati rice under cold water until the water runs clear. This removes excess starch and prevents clumping.
2. Sauté aromatics: Heat the coconut oil in a medium saucepan over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Add spices: Sprinkle in the curry powder, turmeric, cumin, and cayenne pepper (if using). Stir constantly for about 1 minute to toast the spices and release their flavors.
4. Combine liquids and rice: Pour in the coconut milk and vegetable broth, stirring to combine with the spices and aromatics. Add the rinsed rice, diced carrots, and chopped bell peppers. Stir well.
5. Cook the rice: Bring the mixture to a gentle boil, then reduce the heat to low. Cover with a lid and simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed.
6. Add peas and season: In the last 5 minutes of cooking, sprinkle the frozen peas over the rice, cover, and let them steam until heated through. Season with salt and black pepper to taste.
7. Finish and serve: Once cooked, fluff the rice with a fork. Squeeze lime juice over the top and garnish with fresh cilantro before serving.

Tips & Variations

For a heartier meal, add cubed tofu or chickpeas during the last 10 minutes of cooking. You can also toss in other vegetables like spinach, zucchini, or green beans based on what’s fresh and available.

If you prefer a milder curry, reduce or omit the cayenne pepper. For extra richness, stir in a tablespoon of peanut butter or almond butter at the end for a subtle nutty twist.

To make this recipe even quicker, use pre-cooked or leftover rice—simply combine with the sauce and vegetables, then heat through until everything is hot and well combined.

Nutrition Facts

Serving Suggestions

This coconut curry rice pairs beautifully with a side of crisp cucumber salad or steamed greens like bok choy or kale. For added protein, consider serving it alongside roasted tofu or crispy tempeh.

Drizzle a little extra lime juice or sprinkle with toasted coconut flakes for a tropical flair. If you love bold flavors, a spoonful of mango chutney or a side of pickled vegetables can add a delightful contrast.

Looking for other vegan-friendly, vegetable-packed recipes? Check out our Thelma Sanders Squash Recipe for a delicious side or the Passover Zucchini Kugel Recipe for a different vegetable twist.

Conclusion

This vegan coconut curry rice recipe is a wonderfully flavorful and nutritious meal that’s easy to make any day of the week. With its creamy coconut milk base, warming spices, and vibrant vegetables, it satisfies cravings for something both comforting and exotic.

Not only is it vegan and allergy-friendly, but it’s also incredibly versatile. Whether you’re cooking for yourself or feeding a family, this dish scales well and reheats beautifully for leftovers.

Don’t hesitate to experiment with your favorite veggies or protein additions to make it your own.

For more tasty inspiration, explore our collection of recipes like the Peanut Butter Gelato Recipe for a sweet treat after your meal or the Pickled Cherry Pepper Recipe to add some zing to your plate. Happy cooking!

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