Vegan Curried Rice

Vegan Curried Rice

98

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

30 m servings 262 cals
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Original recipe yields 4 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

98
  1. 123 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 ...

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 ...

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 ...

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 ...

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...

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...

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.

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 fo...

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...

This was fabulous. It's as easy as making regular rice but adds so much flavor. I used as a stuffing for a Cornish game hen. Wonderful addition.