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5.0 from 12 votes

Curry Rice

This flavorful, versatile, better than takeout Curry Rice can be ready on the table in about 30 minutes.

Prep Time
7 mins
Cook Time
7 mins
Servings: 6
Calories: 302 kcal
Course: Side Dish , Main Course
Cuisine: American

Ingredients

  • 2 Tbsp olive oil
  • 1 cup (150g)diced frozen onion or 1 fresh medium onion, peeled and diced
  • 1 tsp minced garlic 
  • 1 tsp minced ginger
  • 4 tsp yellow curry powder
  • 1 tsp ground coriander
  • ½ tsp ground paprika
  • 1 1/2 cups (275g) basmati rice rinsed and well drained
  • ¾ cup (120g) diced soft dried apricots
  • 2 1/2 cups (600ml) vegetable broth
  • 1 1/2 cups (225g) frozen peas
  • salt to taste

Instructions

How to Make Curried Rice on the Stovetop
    Cup of Yum
  1. Heat oil and sauté onions for about 5 mins until soft. Quickly stir in minced garlic and minced ginger for 30 secs until fragrant.
  2. Stir in curry powder, coriander and paprika for another 30 secs.
  3. Then add the drained rice, apricots and peas followed by broth and salt to taste.
  4. Cover and cook on medium heat until water almost evaporates. This can take around 10 mins, depending on your heat setting.
  5. Then reduce heat to the lowest setting on your stove and let cook (steam) for another 10 mins until fluffy and rice grains are soft.
  6. Let stand for a couple more minutes then mix, and serve topped with roasted cashews and other toppings of choice, if desired.
How to Make Curried Rice Using Rice Cooker
  1. Complete steps 1 and 2 as listed above.
  2. Transfer everything, including ingredients in step 3 to the rice cooker.

Notes

  • There are 9 Blue Plan SmartPoints in one serving of this.
  •  
  • If not vegan, add in a dash of butter, ghee or even use chicken broth in place of the vegetable broth.
  • If you don’t have yellow curry powder, you can use about a ½ tsp or so of turmeric instead.
  • Make sure your rice is dried well, otherwise your it will turn out soggy. See the section below to learn how to dry your rice properly.
  • Make sure to use low-sodium vegetable broth, otherwise it will end up too salty with the combined salt in the recipe. If using broth with sodium, you may want to eliminate the salt from the recipe altogether.
  • Don’t use a fork to fluff your rice as it will break the longer grains.

Nutrition Information

Calories 302kcal (15%) Carbohydrates 57g (19%) Protein 7g (14%) Fat 5g (8%) Saturated Fat 1g (5%) Sodium 8mg (0%) Potassium 390mg (11%) Fiber 5g (20%) Sugar 12g (24%) Vitamin A 958IU (19%) Vitamin C 18mg (20%) Calcium 43mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 302

% Daily Value*

Calories 302kcal 15%
Carbohydrates 57g 19%
Protein 7g 14%
Fat 5g 8%
Saturated Fat 1g 5%
Sodium 8mg 0%
Potassium 390mg 8%
Fiber 5g 20%
Sugar 12g 24%
Vitamin A 958IU 19%
Vitamin C 18mg 20%
Calcium 43mg 4%
Iron 2mg 11%

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