Vegetable and Rice Curry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant curry simmered with mixed vegetables and rice in coconut milk, finished with fresh cilantro for a balanced, aromatic meal. This indian (vegan) ready in about 45 minutes pairs Basmati rice, Mixed vegetables, Coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (11 ratings) Prep: 15 min Cook: 30 min Serves 3 Indian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup basmati rice. In a pot, combine rice, 2 cups mixed vegetables, 1 can coconut milk, 2 tbsp curry powder, 1 finely chopped yellow onion, 2 minced garlic cloves, 1 inch minced ginger, 1/2 cup vegetable broth, and 1/2 tsp salt. Bring to a simmer over medium heat.
  2. Step 2: Cover and cook for 20 minutes, or until rice is tender and vegetables are cooked through.
  3. Step 3: Stir in 2 tbsp chopped fresh cilantro and serve immediately.

Frequently asked questions

How long does Vegetable and Rice Curry take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Vegetable and Rice Curry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep basmati rice from drying out.

Can I substitute ingredients in Vegetable and Rice Curry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vegetable and Rice Curry for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Vegetable and Rice Curry vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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