This quick, easy, down-to-earth Curry Rice is sure to warm both bellies and hearts at the dining table.
I can’t tell you how often I crave curry, especially in the winter. When it’s cold outside, I just want to cozy up with a bowl of something spicy and nourishing. But curry can take at least an hour to make, and I don’t always have all the ingredients. This is why curry rice is such a godsend—it’s a simplified (yet just as flavorful) version that only takes about half the time to whip up. Seeing as I always keep at least one bag of rice in the pantry, plus peas in the freezer, this recipe is a win-win!
Curry rice is made easily by sautéing onion, garlic, ginger, and spices together and then adding rice and broth to cook until it’s fluffy. Personally, the texture reminds me of risotto, but the infusion of Indian flavors gives it a great balance of savory, spicy, and earthy sweetness. For this reason, it can be enjoyed plain or with a wide array of other South Asian dishes.
However you serve it, curry rice is an easy-to-make dish that still packs in a ton of tasty herbs and spices. This one-pot meal can impress even before it’s been served because while it cooks, it wafts a pleasant aroma throughout the whole house. If you want to beckon your family and friends closer around the dining table, this is a simple and straightforward way to do it.
Is curry rice Indian?
While traditional curry originated in India—wherein all its classic spices thrive—it was British travelers who spread curry to other parts of the world. This was made possible by the British East India Company during the 18th century, which funneled curry powder and other hot commodities to Europe and the rest of Asia. That’s why today, many countries have their own version of curry. While traditional versions such as the Indian or Japanese curries are made with thick, spicy sauces and a side of rice, this recipe blends the same spices directly into the rice—creating a whole new dish. So, although curry powder is from India, this version of curry rice is inspired by the widespread versatility of curry powder and its global reach.
How do I store leftovers?
Once cooled, curry rice can be refrigerated in an airtight container for 3-4 days. Or you can transfer it to a freezer-safe container and freeze for up to 1 month. If you choose this path, make sure to thaw it in the fridge overnight, and then reheat in a pot on the stove with a splash of broth. On medium heat, let the rice warm up and stir it occasionally to ensure even cooking.
Serving suggestions
Garnish your vibrant curry rice with fresh cilantro or parsley, plus an extra crack of black pepper. By itself, this makes a great lunch, but for a big family dinner you can serve it with Chicken Satay, Indian Roasted Cauliflower, and refreshing Cucumber Sauce. Alternatively, choose from options like Thai Veggie Burgers, Asian Cabbage Salad, or Air-Fryer Roasted Broccoli.
Ingredients
- 1 cup long-grain white rice
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 teaspoons fresh ginger, minced
- 2 1/2 teaspoons yellow curry powder
- 1/2 teaspoon ground turmeric
- 2 1/4 cups low-sodium vegetable broth
- 1/2 cup frozen peas, optional
- Salt and pepper, to taste
- Chopped fresh cilantro or parsley, for garnish (optional)
Instructions
- Rinse 1 cup of long-grain white rice under cold water until the water runs clear.
- In a medium saucepan, heat olive oil over medium heat.
- Add the chopped onion and sauté until softened, about 3 minutes.
- Stir in the minced garlic and ginger; cook for 1 minute until fragrant.
- Add curry powder and ground turmeric; stir and cook for 30 seconds.
- Add the rinsed rice to the saucepan and stir to coat the grains with the spice mixture.
- Pour in low-sodium vegetable broth and stir well.
- Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until rice is tender and liquid is absorbed.
- If using, stir in frozen peas during the last 5 minutes of cooking. Add more curry powder or turmeric if desired.
- Remove from heat and let stand, covered, for 5 minutes.
- Fluff the rice with a fork, then season with salt and pepper to taste.
- Garnish with chopped fresh cilantro or parsley, if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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