Vegan Curried Rice Recipe -
Vegan Curried Rice Recipe
  • READY IN 30 mins

Vegan Curried Rice

Recipe by  

"Simple but delicious curried rice that will go well with essentially any meal."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    25 mins

    30 mins


  1. Heat olive oil in a medium saucepan over low heat. Sweat the garlic; when the garlic becomes aromatic, slowly stir in pepper, cumin, curry powder and chili powder. When spices begin to fry and become fragrant, stir in the bouillon cube and a little water.
  2. Increase heat to high and add the rest of the water and the soy sauce. Just before the mixture comes to a boil, stir in rice. Bring to a rolling boil; reduce heat to low, cover, and simmer 15 to 20 minutes, or until all liquid is absorbed.
  3. Remove from heat and let stand 5 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Oct 19, 2004

This rice tasted pretty good, but the mix of curry powder and soy sauce didn't make for a very appealing color. I would recommend omitting the soy sauce and adding some turmeric and/or saffron for a really "curry" color. Also mix in some chopped onion and peas for both flavor and color.

Most Helpful Critical Review
Dec 31, 2003

Despite my preference for flavorful foods, the proportion of cumin, curry powder and chili powder to the amount of rice seems incorrect. I doubled the amount of rice; the spices were still too heavy. The correct proportion might be 1 tsp or each instead of 1 tbs of each.

Jan 03, 2004

Yummy Yum Yum!!! This rice was fabulous! I couldn't find vegetable bouillion cubes so we used a chicken one and it tasted great!! The spices were all perfect and I used 1 TBSP each as listed on the recipe. I've made other curried rices before and it just didn't have enough flavor to my husbands liking...this took the cake!!!! It tasted like something you'd get our local Thai resturant!! Thanks so much Issac.... we love this rice!!!

Jan 03, 2004

I really liked this rice. Didn't have a problem with the quantity of spices, although it did seem a bit dry. I will add a bit more water next time. The nutritional information seems out of wack for this...calories (533 cal/serving) seems way high, I assumed it was an error...

Jan 03, 2004

The rice was great but be forewarned that it is very spicy! I had my brother and sister-in-law over when I made this and they both liked it but couldn't eat much because it was too hot for them. I'll definitely make it again but I'll go a little lighter on the seasonings.

Jan 03, 2004

Exellent. I used a cup of organic vegetable broth instead of the vegetable bouillon and water. I didnt have any problem with the quantity of spices either,seemed just right to me. Good stuff.

Dec 11, 2004

I've been searching for a great curry recipe and this is definately a keeper! It tasted wonderful. I did use chicken broth instead of veggie and I needed to add an extra cup of water in order for the rice to cook through. I will be making this again.

Jan 03, 2004

I halved the spices, but I think next time I will try them at full strength. This tasted GREAT! And it's nice not to have to add anything to my grocery list to make it. This will be something I make often.


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  • Calories
  • 262 kcal
  • 13%
  • Carbohydrates
  • 42.8 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 253 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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