Curry Vegetable Basmati Rice is a simple, colorful side dish with big flavor. Vegetables and basmati rice are cooked with curry powder that will pair so well with any chicken, beef or fish dish. Also perfect for vegan/plant-based diets.

A closeup showing the beautiful yellow rice with the green peas and red peppers

Delicious spices pack so much flavor into the rice and what I love is, since the vegetables are in the rice, this is the only side dish you need.

Basmati rice is always served with Indian food. It has a nutty, delicious flavor that you just don’t get from plain white rice.

An overhead image of the rice in a serving dish with a fork and spoon

Why do you add the dry rice to pan of vegetables?

This gives the rice a chance to toast and add a lovely, nutty flavor.

Can I make this a complete meal instead of just a side dish?

You can eat this vegetarian-style as a meal. Or if you want to add meat, cut up a store bought rotisserie chicken into bite-size pieces and mix in.

Leftovers tip

This Curry Vegetable Basmati Rice would make the best Indian-style fried rice using the leftovers. Heat vegetable oil over medium-high heat. Add 2 whisked eggs and stir breaking up the eggs. Add the leftover rice, stir and cook until the rice is heated, browned and crispy.

Yield: 4

Curry Vegetable Basmati Rice

An oval serving dish of the rice served with chicken

Vegetables and basmati rice are cooked with curry powder that will pair so well with any chicken, beef or fish dish.

Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes


  • 2 ½ cups (591 ml) water
  • 1 tablespoon unsalted butter
  • 1 ½ cups (170 grams) yellow onion, chopped
  • 6 ounces (170 grams) red pepper, chopped
  • 3 ounces (84 grams) cauliflower, cut into small florets
  • 3 ounces (84 grams) green beans, cut into 1/2 inch pieces
  • 1 clove garlic, grated
  • 1 cup (105 grams) basmati rice, rinsed
  • 1 teaspoon fresh ginger, grated
  • ¼ teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • ¼ teaspoon ground cardamom
  • 1 teaspoon salt
  • 1 cup (140 grams) frozen peas


  1. To a large frying pan heat the butter over medium heat. When melted and slightly bubbling, add the onions, red pepper, cauliflower and green beans. Sauté until softened, about 10 minutes.
  2. Add the garlic, rice, ginger, turmeric, coriander, cumin, cardamom (spices are listed as curry powder in the video) and salt. Stir and cook for 1 minute. Add 2 cups (472 ml) water, mix well. Bring to a simmer, cover and cook until the liquid is absorbed and the rice is tender. Add a little more water if needed. Stir in the peas and serve.

Nutrition Information



Serving Size


Amount Per Serving Calories 160Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 8mgSodium 570mgCarbohydrates 28gFiber 5gSugar 7gProtein 5g


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