Go Back
To make One Pot Coconut Curry Rice, gather the following ingredients: - 1 cup basmati rice - 1 can (400 ml) coconut milk - 1 ½ cups vegetable broth - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 bell pepper (any color), diced - 1 cup frozen peas - 1 tablespoon curry powder - 1 teaspoon turmeric - 1 teaspoon cumin - 1 tablespoon soy sauce (or tamari for gluten-free) - Salt and pepper to taste - Fresh cilantro for garnish - Lime wedges for serving For this recipe, you will need a few kitchen tools: - A large pot with a lid - A cutting board - A knife for chopping - Measuring cups and spoons - A wooden spoon for stirring These tools help in making the cooking process smooth and easy. With them, you can prepare this tasty dish in no time! Start by heating olive oil in a large pot over medium heat. Add the diced onion and cook for about 2-3 minutes. You want the onion to be soft and clear. Next, stir in the minced garlic and grated ginger. Cook this mix for one more minute until you smell the lovely aroma. Then, toss in the diced bell pepper and cook for another 2-3 minutes. This step adds color and flavor to your dish. Now it's time to spice things up! Sprinkle in the curry powder, turmeric, and cumin. Make sure to stir well to coat the veggies. Cook this mixture for about 30 seconds. You will start to smell the amazing spices. Next, rinse your basmati rice under cold water. Keep rinsing until the water runs clear. This step helps to remove excess starch and keeps the rice from becoming sticky. Add the rinsed rice to the pot and stir it in with the spices and vegetables. Now pour in the coconut milk and vegetable broth. Add the soy sauce and season with salt and pepper. Stir everything well to combine. Bring the mixture to a boil, then lower the heat. Cover the pot and let it simmer for 15-20 minutes. This is when the rice cooks and absorbs all that wonderful flavor. When the rice is almost done, stir in the frozen peas for the last five minutes. This way, they warm through without overcooking. Once the rice is tender, take the pot off the heat. Let it sit, covered, for five more minutes. This resting time helps the rice finish cooking. Finally, fluff the rice with a fork. Serve it hot, garnished with fresh cilantro and lime wedges. The lime adds a zesty kick. Enjoy your One Pot Coconut Curry Rice! To get the best rice, rinse it well before adding it to the pot. This will remove extra starch and help it cook evenly. Use a fine mesh strainer and run cold water over the rice until the water runs clear. This step is key for fluffy rice. Keep an eye on the pot while it cooks. If you see it bubbling too much, lower the heat. You want a gentle simmer. Using fresh herbs can really boost the taste of your curry rice. Chop some cilantro and sprinkle it on top before you serve. For more flavor, you can add a squeeze of lime juice right before eating. This adds a zesty kick. Don't be afraid to play with spices too. If you want a richer flavor, try adding more curry powder or even some chili flakes for heat. This dish pairs well with many sides. Serve it with a fresh salad or some roasted veggies. You can also enjoy it with naan or pita bread. If you like protein, top it with grilled chicken or shrimp. This adds a nice texture and taste. For a complete meal, consider making a yogurt sauce to drizzle over the top. It adds creaminess that balances the spices. {{image_2}} You can add protein to make your dish heartier. Chicken, shrimp, or tofu work well. For chicken, use about 1 pound, cut into bite-sized pieces. Cook it after the onion and before adding the vegetables. For shrimp, add 1 pound during the last 5 minutes of cooking. If using tofu, try 1 block, drained and cubed. Add it with the rice for extra flavor. Feel free to swap vegetables based on what you have. Carrots, zucchini, or spinach are great options. For carrots, slice 1-2 into thin rounds and add them with the onions. For zucchini, chop 1 medium-sized one and mix it in with the bell pepper. If you like greens, toss in 2 cups of spinach during the last few minutes of cooking. To adjust the heat, change the amount of curry powder or add fresh chilies. If you want mild heat, use 1 tablespoon of curry powder. For more spice, try 2 tablespoons. You can also add chopped jalapeños or serranos to taste. If you prefer less spice, use sweet curry powder or omit it altogether. Always adjust to your taste! Store your One Pot Coconut Curry Rice in an airtight container. Let it cool first. Place it in the fridge within two hours of cooking. It will stay fresh for about 3 to 4 days. When you’re ready to eat, give it a good stir. You can freeze this dish too! Use a freezer-safe container for best results. Make sure it is cool before you pack it away. It should last for about 2 to 3 months in the freezer. When you want to eat it, thaw it overnight in the fridge. To reheat, use the microwave or a pot on the stove. If using the microwave, heat in 1-minute intervals. Stir often to make sure it heats evenly. If using a pot, add a splash of water or broth to keep it moist. Heat on low until warm. Enjoy your meal! Yes, you can use brown rice. Brown rice adds a nutty flavor and more fiber. You will need to adjust the cooking time. Brown rice takes longer to cook than basmati. Plan for about 40-50 minutes of cooking time. Also, add more liquid, about 2 cups of broth for each cup of rice. Yes, this dish is vegan. It uses coconut milk and vegetable broth. All the ingredients are plant-based. You can enjoy it without any animal products. It's a great choice for those who follow a vegan diet. To add spice, use more curry powder or add chili flakes. You can also add fresh chopped chilies. For a smoky flavor, try adding smoked paprika. Taste as you go to find your perfect heat level. You can serve this dish with a side salad or roasted vegetables. Naan bread goes well too. For extra protein, add chickpeas or tofu. A cool yogurt sauce can balance the spice nicely. You learned about the key ingredients, cooking steps, and tips for One Pot Coconut Curry Rice. We explored how to prepare vegetables and cook rice to get the perfect texture. You can enhance flavors with herbs or adjust spice levels to your liking. Don't forget the storage tips for leftovers. This dish is simple and versatile for any meal. Try making it your own with different proteins or veggies. Enjoy a tasty meal that you can easily adapt and share!

One Pot Coconut Curry Rice

Indulge in the tropical flavors of One Pot Coconut Curry Rice! This creamy and aromatic dish combines basmati rice, rich coconut milk, and vibrant veggies, all cooked together for an effortless meal. Perfect for busy weeknights, it’s ready in just 35 minutes. Elevate your dinner game with this tasty recipe that’s sure to impress family and friends. Click through to explore the full recipe and bring a taste of the tropics to your table!
Print Recipe Pin Recipe

Ingredients
  

1 cup basmati rice

1 can (400 ml) coconut milk

1 ½ cups vegetable broth

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 bell pepper (any color), diced

1 cup frozen peas

1 tablespoon curry powder

1 teaspoon turmeric

1 teaspoon cumin

1 tablespoon soy sauce (or tamari for gluten-free)

Salt and pepper to taste

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 2-3 minutes until translucent.

    Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

      Add the diced bell pepper to the pot and cook for another 2-3 minutes, stirring occasionally.

        Sprinkle in the curry powder, turmeric, and cumin, stirring well to coat the vegetables. Cook for about 30 seconds to release the spices' aromas.

          Rinse the basmati rice under cold water until the water runs clear. Add the rinsed rice to the pot and stir to combine with the spices and vegetables.

            Pour in the coconut milk and vegetable broth, followed by the soy sauce. Season with salt and pepper to taste.

              Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and has absorbed the liquid.

                Once the rice is done, stir in the frozen peas for the last 5 minutes of cooking, allowing them to heat through.

                  Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.

                    Serve hot, garnished with freshly chopped cilantro and lime wedges on the side for an extra zesty flavor.

                      Prep Time, Total Time, Servings: 10 min | 35 min | Serves 4