Curry Rice Recipe

Rinse and cook rice

Rinse the rice in a fine-mesh sieve under cold running water until water runs mostly clear (about 30–60 seconds). This removes excess starch and prevents clumping.

In a medium saucepan, combine the rinsed rice, 2.5 cups water, 1/2 tsp salt and 1 tbs vegetable oil. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly and simmer for 15 minutes without lifting the lid.

After 15 minutes, turn off the heat and let the rice rest, covered, for 10 minutes. Fluff with a fork just before serving.

Prep vegetables

While the rice cooks, peel and dice the potato and carrot to about 1/2-inch pieces, dice the bell pepper, finely chop the onion, mince the garlic and grate the ginger.

In a large skillet or wide saucepan, heat 2 tbs oil over medium heat until shimmering.

Add the chopped onion and a pinch of salt; sauté 4–5 minutes until translucent and starting to brown at the edges.

Add the minced garlic and grated ginger; sauté 30–45 seconds until fragrant, stirring constantly to prevent burning.

Stir in the diced potato and carrot; cook 4–5 minutes, stirring occasionally, to start softening the root vegetables.

Add the diced bell pepper and frozen peas (if using); cook another 2–3 minutes.

Bloom the spices

Push the vegetables to the side of the pan (or create a small clear space) and add the curry powder, turmeric and ground cumin. Toast the spices 30–45 seconds until aromatic, then stir everything together to coat the vegetables.

Add 1 tbs tomato paste and cook 1 minute, stirring to caramelize slightly and deepen flavor.

Pour in 1 cup coconut milk and 1 cup vegetable broth (or water). Stir to combine, scraping up any browned bits from the pan. Bring to a gentle simmer.

Stir in 1 tbs soy sauce, 1 tsp brown sugar (or honey), 3/4 tsp salt and 1/4 tsp black pepper. Reduce heat to medium-low and simmer uncovered 8–12 minutes, or until potatoes and carrots are tender and the sauce thickens slightly. If sauce becomes too thick, add 2–4 tbs water to reach desired consistency.

Taste and adjust seasoning: add a little more salt or soy sauce if needed, and the 1 tsp lime juice to brighten the flavors. Stir in chopped cilantro if using.

Spoon cooked rice onto plates or a serving platter and ladle the curry vegetable sauce over the rice.

Top with chopped toasted peanuts or cashews and a sprinkle of chili flakes or sliced fresh chili if desired.

Serve immediately. Leftovers refrigerate 3–4 days; reheat gently on the stove with a splash of water or coconut milk to loosen the sauce.