Curry Rice

Since my last two recipes required some exotic ingredients, I thought I’d dial it back with a quick ‘n dirty Curry Rice.

Serve it as a satisfying side dish or easily gussy it up for a complete meal. While I prefer the sweet-tart-tang of cranberries and curry, occasionally  I mix it up with raisins, dried apricots or cherries.

Curry Rice
Prep time
Cook time
Total time
Cuisine: Asian
Serves: 6-8
  • 3 cups jasmine rice (cooked in 3¾ cups water)
  • 1 cup sweet onion, diced
  • 2 cloves garlic, minced
  • 1 small bunch cilantro ( leaves removed, stems chopped)
  • 2T curry powder
  • ¾ cup chopped pecans
  • ½ cup chopped dried cranberries
  • 2T olive oil
  • salt
  1. Cook the jasmine rice and set aside to cool.
  2. Begin with a large pan or wok on med high heat.
  3. Add 2T olive oil and sauté the onions and garlic with the curry powder plus a generous pinch of salt until fragrant.
  4. Add chopped cilantro stems, cranberries, pecans .
  5. Add cooked and cooled rice to the sauté mixture.
  6. Stir until all ingredients are combined and the rice has an even golden color.
  7. Remove from heat. Add cilantro leaves right before serving.
If cilantro is not your thing, you can substitute parsley, green onions or even mint.
I added the nuts for a crunchy texture but they’re totally optional.
Use garbanzos, lentils or your favorite bean to bump up the protein.
Serve with greens and you’ve got a complete meal!


Instameet vegan potluck: Darlene, Donald, Cobi, Roseann and Rich

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  1. Diana Schmied says:

    Made this tonight, using all kinds of bits and pieces from my yard and garden (mint, basil, lemon balm, sorrel, red clover, nasturtiums, sweet potato vine tips, pea vine tips, roses, etc).

    • Aloha Diana, Thank you so much for sharing your photo with me 🙂 Now I’ve got that tomato chutney on my mind!

  2. A fast, flexible and tasty recipe. So quick to throw together if you already have some leftover cooked rice in the fridge. Thanks for the inspiration!

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