Countries 
VEGAN CURRY RICE
Equipment
Ingredients
For the curry:
- 1 tbsp vegetable oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 inch piece ginger grated
- 2 medium carrots chopped
- 2 medium potatoes peeled and chopped
- 1 apple peeled and grated
- 2 tbsp curry powder
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 3 cups vegetable broth
- Salt and pepper to taste
For the rice:
- 2 cups short-grain rice
- 2 cups water
Instructions
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
- Add the onion, garlic, and ginger and cook for 2-3 minutes until the onion is translucent.
- Add the chopped carrots and potatoes and cook for another 5 minutes until they start to soften.
- Add the grated apple, curry powder, tomato paste, soy sauce, and maple syrup and stir to combine.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat to low, cover the pot with a lid, and let simmer for 30-35 minutes until the vegetables are tender.
- If desired, use an immersion blender to blend the curry until smooth.
- While the curry is simmering, rinse the rice in cold water until the water runs clear.
- In a pot, combine the rice and water and cook according to package instructions.
- To serve, spoon the curry over the cooked rice and enjoy!
Notes
NUTRITIONAL FACTS:
Calories: 438 | Total Fat: 8g | Total Carbohydrates: 90g | Dietary Fiber: 7g | Protein: 6g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
