Curry Rice Recipe

Rinse and Cook Rice

Rinse the rice under cold water until the water runs mostly clear to remove excess starch. Drain well. In a medium saucepan, combine rinsed rice, 2.5 cups water, 1 tsp salt, and 1 tbs butter or oil. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes (for jasmine/long-grain) without lifting the lid. After 15 minutes, remove from heat and let stand, covered, for 10 minutes. Fluff with a fork before serving.

Prepare Vegetables

While the rice cooks, prepare and measure the vegetables: finely chop the onion, mince the garlic, grate the ginger, peel and dice the potato and carrot, and dice the bell pepper.

Sauté Aromatics

Heat 2 tbs vegetable oil in a wide skillet or medium saucepan over medium heat. Add the chopped onion and a pinch of salt and cook, stirring occasionally, until translucent and beginning to brown, about 5–7 minutes. Add the minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Cook Vegetables

Add the diced potato and carrot to the pan and cook, stirring, for 5 minutes to begin softening. Add the diced bell pepper and cook another 2–3 minutes.

Bloom Spices

Lower heat to medium-low and add 2 tbs curry powder, 0.5 tsp turmeric, and 1 tsp ground cumin to the pan. Stir constantly for 30–60 seconds to toast and bloom the spices, ensuring they coat the vegetables and become fragrant but do not burn.

Build Sauce

Stir in 1 tbs tomato paste and cook 1 minute. Pour in 1.5 cups broth and 0.5 cup coconut milk, scraping any browned bits from the pan. Add 1 tbs soy sauce and 1 tsp brown sugar or honey, then bring to a gentle simmer. Simmer, uncovered, until potatoes are tender and sauce has thickened slightly, about 10–12 minutes. Taste and season with 0.5 tsp salt and 0.25 tsp black pepper, adjusting to taste.

Finish Curry

When the vegetables are tender and the sauce is balanced, stir in 1 tbs lime juice and 2 tbs chopped cilantro. Remove from heat.

To serve, spoon a portion of the cooked rice onto plates or into bowls, then ladle the curry over or alongside the rice so flavors mingle. Sprinkle with sliced scallions, additional cilantro, and optional toasted nuts for crunch. Serve immediately.