🌱If there’s one dish that can warm your heart and fill your belly with goodness, it’s a comforting bowl of vegetable curry with rice. This dish is a perfect balance of wholesome veggies, fragrant spices, and creamy coconut milk, all served over fluffy rice. It’s colorful, filling, and can be customized to use whatever vegetables you have on hand. Plus, it’s naturally vegetarian (and can easily be made vegan or gluten-free).
Whether you’re cooking for yourself, your family, or impressing guests, this recipe is a winner because it’s:
✅ Healthy and nutrient-packed
✅ Budget-friendly
✅ Meal-prep friendly
✅ Perfectly spiced (without being too hot!)
Let’s dive right in and make your kitchen smell amazing!
🛒 Ingredients – Your Shopping List
Here’s everything you’ll need (serves 4):
For the Curry:
- 2 tbsp cooking oil – I recommend Avocado Oil or Coconut Oil.
- 1 large onion – Fresh Yellow Onion, finely chopped
- 3 cloves garlic – Fresh Garlic Bulbs, minced
- 1-inch piece fresh ginger – Organic Ginger Root, grated
- 2 medium carrots – Organic Carrots, sliced
- 1 red bell pepper – Red Bell Pepper, diced
- 1 cup cauliflower florets – Fresh Cauliflower
- 1 cup green beans – Fresh Green Beans, trimmed
- 1 cup chickpeas – Organic Chickpeas (cooked or canned)
- 1 can (14 oz) coconut milk – Thai Kitchen Coconut Milk.
- 1 ½ cups vegetable broth – Low-Sodium Vegetable Broth.
- 2 tbsp curry powder – McCormick Curry Powder.
- 1 tsp ground cumin – Ground Cumin.
- 1 tsp turmeric – Organic Turmeric Powder.
- 1 tsp garam masala – Top-Rated Garam Masala.
- Salt & pepper – Sea Salt & Black Pepper Set.
- Juice of ½ lemon – Lemon Squeezer.
- Fresh cilantro – Herb Keeper for longer freshness.
For the Rice:
- 1 ½ cups basmati or jasmine rice – Lundberg Jasmine Rice.
- 3 cups water or broth
- 1 tsp salt – Sea Salt.
🍳 Essential Kitchen Tools & Appliances
Before you start, gather these tools:
- Large saucepan or deep skillet (for curry)
- Medium saucepan (for rice)
- Cutting board + sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Grater (for ginger)
- Small bowl (to mix spices)
🥕 Preparation Steps – Get Everything Ready
- Wash and prep the vegetables – peel carrots, chop onions, dice bell pepper, trim green beans, separate cauliflower into florets.
- Rinse the rice – use a Fine Mesh Strainer until water runs clear.
- Mix spices in a small bowl for convenience.
- Open and drain chickpeas.
- Chop fresh cilantro for garnish.
Having everything ready will make cooking much smoother.
🔥 Cooking Instructions – Let’s Get Cooking!
Step 1: Cook the Rice
- In a medium saucepan, add rice, water (or broth), and salt.
- Bring to a boil, then reduce heat to low, cover, and let simmer for 12-15 minutes until rice is fluffy.
- Turn off the heat and let it rest (covered) for 5 minutes before fluffing with a fork.
Step 2: Make the Curry
- Heat oil in a large skillet over medium heat.
- Add onion and sauté for 3-4 minutes until soft and translucent.
- Stir in garlic and ginger, cook for 30 seconds until fragrant.
- Add carrots, bell pepper, cauliflower, and green beans. Cook for 5 minutes, stirring occasionally.
- Sprinkle in your spice mix and toast for 30 seconds to release flavor.
- Pour in coconut milk and vegetable broth. Stir well.
- Add chickpeas, season with salt and pepper.
- Simmer uncovered for 15-20 minutes, stirring occasionally, until vegetables are tender and curry has slightly thickened.
- Squeeze in lemon juice and stir. Taste and adjust seasoning.
🍽️ Serving Suggestions
- Spoon rice into bowls and ladle the curry over the top.
- Garnish with fresh cilantro and a wedge of lime.
- Serve with naan bread, papadums, or a simple cucumber salad on the side for a complete meal.
💡 Additional Tips & Variations
- Make it spicy: Add chopped green chili or ½ tsp red chili flakes while sautéing onions.
- Creamier curry: Stir in 1-2 tbsp cashew cream or plain yogurt at the end.
- Low-carb option: Swap rice for cauliflower rice or quinoa.
- Protein boost: Add cubed tofu or paneer.
- Meal prep tip: Curry tastes even better the next day as the flavors deepen.
🧾 Nutrition Breakdown (Per Serving)
- Calories: ~380
- Protein: 10 g
- Carbohydrates: 55 g
- Fat: 15 g
- Fiber: 10 g
- Sugar: 8 g
(Values are approximate and can vary depending on ingredient brands.)
❓ FAQ Section
Q: Can I freeze this curry?
Yes! Let it cool completely, transfer to airtight containers, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Q: What if I don’t have coconut milk?
You can use heavy cream, cashew cream, or even almond milk for a lighter version.
Q: How do I make it healthier?
Use less oil, add more leafy greens (like spinach or kale) in the last 5 minutes of cooking, and pair with brown rice.
Q: Can I use frozen vegetables?
Absolutely! Just toss them in directly (no need to thaw first).
🎉 Wrap-Up
There you have it – a vibrant, aromatic vegetable curry with rice that’s easy to make, satisfying, and perfect for any night of the week. This dish has been loved across generations in many cultures, from India to Southeast Asia, and now it’s going to be a staple in your kitchen too.
💡 Fun Fact: Curry isn’t a single recipe – it’s a whole world of dishes! The word “curry” was popularized by the British, but each region has its own unique version, spice blend, and cooking style.
So grab a spoon, dig in, and enjoy the comfort of a homemade bowl of curry goodness. 🌱🍛
