Curry Rice

5 from 2 votes

This Curry Rice is loaded with flavor, texture, and zero hassle. Just toss everything, including the uncooked rice, into a casserole dish and bake until fluffy.

Prep Time10

Cook Time55

Resting Time10

Total Time1 15

Course: Dinner, Lunch, Side Dish

Cuisine: Healthy, Indian, Vegetarian

Keyword: amazing curry rice, curry rice

Servings: servings (more depending on what you serve it with!)

Author: Chelsea Lords

Cost: $5.72

Equipment

9 x 13-inch baking pan ceramic or glass
Aluminum foil

Ingredients

Cooking spray
1-1/2 cups uncooked basmati rice see note 1
2-1/2 cups chicken stock or broth (can use vegetable broth)
1 tablespoon yellow curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon chili powder
Salt and pepper (1-1/4 tsp salt & 1/2 tsp pepper)
2 teaspoons minced garlic see note 2
2 teaspoons ginger paste
2 cups grated carrot 2 large carrots, see note 3
4 tablespoons unsalted butter
2 cups frozen peas
1/2 cup sliced almonds see note 4
1/4 cup finely chopped cilantro optional
Tzatziki sauce optional, but SO good!

US - Metric

Instructions

Preheat oven to 400°F. Spray a 9x13-inch glass or ceramic dish with cooking spray. Grate peeled carrots using the large holes of a grater. Add uncooked rice, carrots, all seasonings, salt, pepper, garlic, ginger paste, and stock to the dish. Stir until combined. Smooth everything in an even layer and top with butter slices.
Tightly cover with foil and bake for 40 minutes. Remove foil (save it) and bake rice uncovered for another 15 minutes.
Remove from oven. Do not stir. Cover again with foil and let sit for 10 minutes. Don't rush this!
Add peas and gently fluff the rice with a fork to combine. Stir in toasted almonds and cilantro (if using). Taste and adjust seasoning if needed. Serve plain or with the Tzatziki sauce.

Video

Notes

Note 1: I tested this recipe with all kinds of rice, and white basmati rice was the only one that worked. Other grains of rice ranged from very mushy to unevenly cooked.

Note 2: To keep things quick, use refrigerated minced garlic and ginger paste. Or grate fresh ginger and garlic directly into the dish—no other prep is necessary.

Note 3: Peel then grate carrots on large holes of a grater. Avoid packaged pre-shredded carrots; they won't add enough moisture to this rice.

Note 4: Toast while the rice bakes: Add sliced almonds to a dry pan over medium heat. Stir frequently until fragrant and lightly golden. Watch carefully; almonds burn fast! Transfer to a plate to cool.

Storage: To store leftovers, keep them in an airtight container in the fridge for up to 3–4 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Reheat in the microwave or oven when ready to enjoy!

Nutrition