Today, we were running out of food. Ever been there? With no time to make it to the store, I scrounged the fridge for any remaining items that might make for a hearty lunch. With a can of coconut milk, a bag of brown rice, some sad looking broccoli, and a baby carrots – this vegan curry rice was born and lunch was served.
Although just a throw together meal, to my great surprise, my husband loved this dish. So, with both his and my approval of the dish, I thought I’d share this delicious vegan curry rice recipe. Feel free to use any vegetables you have on hand. It’s a perfect way to clean out the fridge.
Special Diet Notes: Vegan Curry Rice
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
- 1 cup brown rice (I used jasmine brown)
- 1 cup regular coconut milk
- 1.5 to 2 cups water
- ½ teaspoon turmeric
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder (optional)
- ½ teaspoon salt (more to taste)
- 1 large broccoli crown
- 1 to 2 cups baby carrots
- ¾ can garbanzo beans (chickpeas) – I used the organic ones, they are littler and more nutty, not quite as potent in flavor
- fresh ground pepper
- Put the rice, coconut milk, water, turmeric, onion powder, garlic powder, and salt in the rice cooker and click “on.” I used 2 cups of water, but you may need a little less depending on the rice you use.
- Cut the broccoli into florets, and place the florets and the baby carrots in the steamer basket that goes atop the rice cooker (or steam atop the stove). If using the rice cooker to steam, allow the rice to cook for ten minutes before placing the vegetable steamer atop them.
- When the rice cooker goes “click.” It is all done.
- Chop the cooked vegetables into bite sized pieces, and toss them into the rice cooker along with the garbanzo beans.
- Stir to mix all of the ingredients together, add some fresh ground pepper and a touch more salt to taste, and serve!