Curried Rice

This quick and easy curried rice recipe is huge on curry flavor, done in under 30 minutes, the perfect spicy and comforting side dish or main dish.

Are you looking for a quick and easy go-to recipe that can be served up as either a side dish or a main? This is the recipe you've been looking for.

We're cooking up easy Curried Rice, and you're going to love it.

Curried rice is a comforting dish that you can whip together with your pantry staples at a moment's notice.

Just grab the rice from the pantry, a few vegetables and seasonings and you're good to go.

It's an ideal side dish recipe that goes with just about anything, and it's nice and spicy for the spicy food lover in you. No more boring white rice!

And, it cooks up in 30 minutes or less with little effort, really just cooking down some vegetables and cooking the rice, which is nothing more than simmering.

I enjoy serving curried rice as a main dish, which you can easily do by adding in your favorite proteins. Just cook up some chicken or shrimp, toss it all together, and you've got yourself a great dinner rice stir fry.

Let's talk about how to make curried rice, shall we?

Curried Rice Ingredients

• Vegetable Oil. For cooking.
• Vegetables. Onion, bell pepper, carrot. I like to add in spicier peppers for my curried rice.
• Ginger-Garlic Paste.
• Seasonings. Yellow curry powder, ground coriander, paprika, cumin, turmeric, cardamom, salt and black pepper. Also, garam masala to finish.
• Long Grain Rice. Use basmati rice or Thai jasmine rice.
• Water or Stock (or Broth). I prefer chicken broth or vegetable broth (or stocks) when making curried rice, as you'll get more flavor, but water is perfectly fine, as we're using a lot of spices.
• To Garnish. Red chili flakes, fresh chopped parsley, lemon.

How to Make Curried Rice - the Recipe Method

Cook the Vegetables. Heat the oil in a large pan to medium heat.

Add the onion, peppers and carrots, and cook for 5 minutes to soften.

Add the Seasonings. Add the garlic and ginger paste and seasonings (add curry powder, coriander, paprika, cumin, turmeric, cardamom, salt and pepper). Stir to coat. Cook, stirring for 1 minute.

Simmer the Rice. Add the rice and stock and stir.

Bring to a boil, then reduce heat, cover and simmer for 15 minutes, or until the rice has absorbed the liquid and is tender to your preference. If the rice is not done enough, add a bit more water and stock and simmer longer.

Fluff and Garnish. Remove from heat and fluff with a fork. Sprinkle with garam masala, chili flakes, fresh chopped parsley, and serve.

Boom! Done! Your curried rice is ready to serve. Easy enough to make, isn't it? Serve it as a flavorful side dish, or you can serve it as your main. I like to add chicken or shrimp for a fuller meal.

Storage

Keep any leftover curried rice in the refrigerator in an airtight container. It will last up to 5 days this way.

To reheat, simply warm it gently in a pan with a tablespoon of water to keep it moist, or use your microwave.

That's it, my friends. I hope you enjoy this curried rice recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!

Try Some of My Other Curry Recipes

• Thai Panang Curry
• Chicken Tikka Masala
• Chicken Korma
• Chickpea Curry
• Butter Chicken
• Chicken Vindaloo
• See all of my Curry Recipes

Try Some of My Other Rice Recipes

• Chicken Fried Rice
• Kimchi Fried Rice
• Shrimp Fried Rice
• Jollof Rice
• Arroz Verde (Green Rice)
• See all of my Spicy Rice Recipes

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

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Curried Rice Recipe

This quick and easy curried rice recipe is huge on curry flavor, done in under 30 minutes, the perfect spicy and comforting side dish or main dish.

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Course: Main Course, Side Dish

Cuisine: American, Indian

Keyword: curry, rice

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Calories: 140kcal

Author: Mike Hultquist

Servings: 6

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5 from 5 votes

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Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion chopped
• 1 red bell pepper chopped (use other hotter peppers if you'd like)
• 1 medium carrot peeled and chopped
• 1 tablespoon ginger-garlic paste
• 1 tablespoon yellow curry powder
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cardamom
• Salt and pepper to taste
• 1 cup long grain rice use basmati rice or Thai jasmine rice
• 2-1/2 cups vegetable stock or use chicken stock, or water
• 1 teaspoon garam masala or more to taste
• To Garnish. Red chili flakes, fresh chopped parsley, lemon.

Instructions

• Heat the oil in a large pan to medium heat.
• Add the onion, peppers and carrots, and cook for 5 minutes to soften.
• Add the ginger-garlic paste and seasonings (curry powder, coriander, paprika, cumin, turmeric, cardamom, salt and pepper). Stir and cook for 1 minute.
• Add the rice and stock and stir. Cover and simmer for 15 minutes, or until the rice has absorbed the liquid and is tender to your preference. If the rice is not done enough, add a bit more water and stock and simmer longer.
• Remove from heat and fluff with a fork. Sprinkle with garam masala, chili flakes, fresh chopped parsley, and serve.

Nutrition Information

Calories: 140kcal   Carbohydrates: 30g   Protein: 3g   Fat: 1g   Saturated Fat: 1g   Polyunsaturated Fat: 1g   Monounsaturated Fat: 1g   Sodium: 169mg   Potassium: 169mg   Fiber: 2g   Sugar: 3g   Vitamin A: 2580IU   Vitamin C: 28mg   Calcium: 26mg   Iron: 1mg

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.