Best 3 Vegetable Curried Rice Recipes

Vegetable curried rice is a flavorful and aromatic dish that combines the goodness of vegetables, fragrant spices, and fluffy rice. Its vibrant colors and tantalizing aroma make it a popular choice for both vegetarians and non-vegetarians. Whether you're looking for a quick and easy weeknight meal or a special dish to impress your guests, vegetable curried rice has something to offer everyone. With its healthy ingredients and customizable spice level, it's a versatile dish that can be tailored to your preferences. So, let's embark on a culinary journey and explore the secrets of creating the perfect vegetable curried rice.

Let's cook with our recipes!

VEGETABLE CURRIED RICE

Vegetable Curried Rice image

"I've served this rice recipe to family and guests often and always receive high praise," writes Frances Easton from Warrenton, Virginia. With its mild curry flavor, this colorful side could complement a variety of main dishes. FRANCES' TIP: "This is an easy recipe to double for family get-togethers or potlucks."

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1/2 cup uncooked long grain rice
1/3 cup chopped onion
1 tablespoon olive oil
1 cup reduced-sodium chicken broth or vegetable broth
1/2 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon ground turmeric
1/3 cup frozen corn, thawed
1/3 cup frozen peas, thawed
1/4 cup slivered almonds, toasted

Steps:

In a small saucepan, cook rice and onion in oil until rice is lightly browned and onion is tender. Stir in the broth, curry powder, salt and turmeric. Bring to a boil. Reduce heat; cover and simmer for 12 minutes. , Stir in corn and peas. Cover and simmer 3-6 minutes longer or until rice and vegetables are tender. Sprinkle with almonds.

Nutrition Facts : Calories 184 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 318mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

CURRIED RICE, BEANS AND VEGETABLE PILAF

Curried Rice, Beans and Vegetable Pilaf image

Categories Blender Bean Herb Rice Vegetable Side Low Fat Vegetarian Currant Sweet Potato/Yam Collard Greens Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Serves 4 to 6

Number Of Ingredients 12

Ingredients

1/3 cup Major Grey's mango chutney
2 1/2 cups canned unsalted chicken broth or water
1 tablespoon olive oil
1 red bell pepper, diced
2 tablespoons chopped garlic
1 cup long-grain white rice
1 tablespoon curry powder
1 15-ounce can low-salt kidney beans, rinsed, drained
1 small orange-fleshed sweet potato (yam), peeled, cut into 1/2-inch pieces
1 10-ounce package frozen chopped collard greens, thawed, squeezed dry
1/2 cup dried currants
Plain nonfat yogurt (optional)

Steps:

Place chutney in blender. Add broth gradually and puree. Set aside.
Heat oil in heavy large saucepan over medium heat. Add bell pepper and garlic and sauté 3 minutes. Add rice and curry powder and stir 1 minute. Add beans, potato, greens and currants and stir to blend. Add broth mixture. Bring to boil. Reduce heat to low, cover and simmer until rice and vegetables are tender and liquids are absorbed, about 25 minutes. Turn off heat and let stand covered 10 minutes.
Mound pilaf in large bowl. Serve, passing yogurt separately, if desired.

CURRIED RICE & VEGETABLE SOUP

Curried Rice & Vegetable Soup image

Make and share this Curried Rice & Vegetable Soup recipe from Food.com.

Provided by FDADELKARIM

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 (16 ounce) package frozen mixed vegetables (broccoli, cauliflower, sugar snap peas, red bell peppers)
1 (14 ounce) can vegetable broth
1 1/2 cups water
3/4 cup instant brown rice, uncooked
2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce, to taste
1 (14 ounce) can unsweetened coconut milk
1 tablespoon fresh lime juice

Steps:

Combine water, broth, & vegetables in a large saucepan. Bring to a boil then stir in the rice, curry, salt, & pepper sauce.
Reduce to medium-low then cover & simmer for 8 minutes or until rice is tender.
Stir in the coconut milk & continue to cook for 3 minutes or until heated. Remove from the heat & stir in the lime juice.
Ladle into bowls & serve immediately.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling.
Use fresh vegetables: Fresh vegetables will give your curry the best flavor and texture. If you can, try to use vegetables that are in season.
Don't be afraid to experiment: There are many different ways to make a vegetable curry. Feel free to add or omit ingredients to suit your own taste.
Serve with rice or naan: Vegetable curry is traditionally served with rice or naan. However, you can also serve it with quinoa, couscous, or your favorite bread.
Make it ahead of time: Vegetable curry can be made ahead of time and reheated. This makes it a great option for busy weeknights.

Conclusion:

Vegetable curry is a delicious and healthy dish that can be enjoyed by people of all ages. It is a great way to get your daily dose of vegetables, and it is also a good source of protein and fiber. If you are looking for a new and exciting way to enjoy vegetables, give vegetable curry a try. You won't be disappointed!