Simple Curried Rice with Peas, Carrots, and Walnuts – Beauty Cooks Kisses

Are you looking for a flavorful and easy vegetarian side dish that pairs perfectly with almost anything? This simple curried rice is a winner! Packed with tender rice, sweet carrots, vibrant peas, and crunchy walnuts, all infused with an enticing aroma. This is an easy, and light comforting meal that won’t weigh your stomach down.

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This rice dish is not only delicious, but satisfying while also packed with nutrients and healthy fats from olive oil and walnuts. The carrots and peas provide essential vitamins and fiber, while the spices offer potential antioxidant benefits.

My favorite is Pompeian brand for extra virgin olive oil. I love their smooth blend, but lately fell in love with their robust, which is a bit more intense. If you never tried their olive oils, you honestly should because it is full of extra flavor. I do not work for that company, but this is the brand I really love and regularly buy in the largest sizes these days due to its outstanding taste. I am an Amazon affiliate, but I am a consumer just like you.

How to Make Simple Curried Rice

Ingredients:

3 tablespoons extra virgin olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 teaspoons fresh ginger, grated
1 ½ cups uncooked long-grain rice
1 large carrot, grated
2 cups frozen peas
¾ cup chopped walnuts
2 ½ cups vegetable broth (or water)
Spices:
1 teaspoon salt
1 teaspoon sugar
½ teaspoon black pepper
3/4 teaspoon chili powder
1 teaspoon cumin powder
1 teaspoon coriander
½ teaspoon paprika

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened and golden brown, about 5-7 minutes. Add the garlic and cook for one minute more, until fragrant. Stir in the grated carrot.
2. Rinse the rice in a fine-mesh sieve until the water runs clear before starting. Add the rice to the pot along with the salt, sugar, black pepper, chili powder, cumin powder, coriander, paprika, and ginger. Stir well to combine.
3. Pour in the vegetable broth or water and bring to a boil. Once boiling, add the frozen peas, reduce heat to low, cover the pot tightly, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
4. Remove from heat and let the rice stand, covered, for five minutes.
5. Fluff the rice with a fork and stir in the chopped walnuts (or sprinkle them on top of each serving).
6. Serve hot and ENJOY!

About the Spices

In addition to some amazing health benefits, this simple curried rice gets its distinctive flavor from a carefully balanced blend of aromatic spices. Cumin, a cornerstone of many curry dishes, provides a warm, earthy base and helps cholesterol and weight. Coriander adds a bright, citrus note that compliments the earthiness of the cumin and the gentle warmth of the chili powder. A pinch of freshly ground black pepper adds subtle warmth and enhances the other aromatic spices. Sweet paprika contributes a beautiful color and delicate sweetness, rounding out the flavor profile. Feel free to adjust the amount of chili powder to control the level of heat or add a bit of cayenne to kick up the heat further.

I hope you enjoy this easy and flavorful vegan meal with rice as much as my family does! It’s the perfect side dish for any occasion. Let me know in the comments if you give it a try!

You may also want to try my recipes for curried rice with macaroni and olives and curried rice and beans. Both are different and so delicious new meal ideas when searching for new ways to prepare your rice.

This vegetarian recipe for my curried rice is a winner! Packed with tender rice, sweet carrots, vibrant peas, and crunchy walnuts, all infused with an enticing aroma.

Course:

Dinner, Lunch, Side Dish

Cuisine:

American, Indian

Keyword:

carrots, curried rice, peas, recipe, side dish, simple curried rice, vegetarian, walnuts

Author: Mary Balandiat

• 3
  tablespoons
  extra virgin olive oil
• 1
  medium onion
  finely chopped
• 3
  cloves
  garlic
  minced
• 2
  teaspoons
  fresh ginger
  grated
• 1 ½
  cups
  uncooked long-grain rice
• 1
  large carrot
  grated
• 2
  cups
  frozen peas
• ¾
  cup
  chopped walnuts
• 2 ½
  cups
  vegetable broth
  or water
• Spices:
• 1
  teaspoon
  salt
• 1
  teaspoon
  sugar
• ½
  teaspoon
  black pepper
• 3/4
  teaspoon
  chili powder
• 1
  teaspoon
  cumin powder
• 1
  teaspoon
  coriander
• ½
  teaspoon
  paprika

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened and golden brown, about 5-7 minutes. Add the garlic and cook for one minute more, until fragrant. Stir in the grated carrot.

2. Rinse the rice in a fine-mesh sieve until the water runs clear before starting. Add the rice to the pot along with the salt, sugar, black pepper, chili powder, cumin powder, coriander, paprika, and ginger. Stir well to combine.

3. Pour in the vegetable broth or water and bring to a boil. Once boiling, add the frozen peas, reduce heat to low, cover the pot tightly, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.

4. Remove from heat and let the rice stand, covered, for five minutes.

5. Fluff the rice with a fork and stir in the chopped walnuts (or sprinkle them on top of each serving).

6. Serve hot and ENJOY!