• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Everyday Eileen
  • Home
  • Recipes
  • Lifestyle
  • About
    • Let's Go Shopping
      • Privacy Policy
  • Contact
  • Subscribe
menu icon
go to homepage
  • Home
  • Recipes
  • Lifestyle
  • About
    • Let's Go Shopping
      • Privacy Policy
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Lifestyle
    • About
      • Let's Go Shopping
        • Privacy Policy
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×
    Home » Recipes » Recipes

    Coconut Curry Rice and Vegetables

    Published: Feb 23, 2018 · Modified: Jan 7, 2020 by Eileen Murphy Kelly

    Jump to Recipe

    Coconut Curry Rice and Vegetables is a delicious meal filled with flavor from Royal International Rice flavored with coconut and tons of veggies! A quick and easy meal that is full of flavor and ready in no time #vegetarian

    coconut curry rice and lots of veggies for a fabulous meal

    Save the Recipe?

    Enter your email below and we'll send the recipe straight to your inbox to view anytime. Plus the bonus of regular recipes to you for inspiration!

    I love Basmati rice and vegetables! I The rice is fluffy and looks like a cloud and is quick and easy to prepare! I have been searching for the perfect brand of rice! Royal International Basmati Rice is a favorite rice of mine. It is so flavorful and easy to prepare.

    Coconut curry rice vegetables ingredients

    Royal Basmati Rice Health Benefits to make Coconut Curry Rice and Vegetables:

    • Royal International is a wonderful brand that makes a  gluten-free, non GMO, and vegan Basmati rice.
    • The rice is harvested from an area at the foothills of the Himalayas by local Indian farmers who use pure mountain spring water and fertile soil to grow the rice!
    • Once the rice is harvested, it's placed in temperature controlled silos for no less than 12 months!
    • In addition, this amazing combination produces the fluffiest tasting rice I have ever eaten! I can see why this is the number 1 selling Basmati Rice in America!
    • Light coconut milk that is gluten-free.
    • This meal provides a perfect amount of vitamins from the veggies!

     

    I love meatless meals and this is on the top of my rotation for family meals. Especially now for my family, we celebrate Easter and Lent, so we eat meatless meals a lot.  This coconut curry rice and vegetables is a favorite because I can also vary the veggies.  I tend to shop by my belly and brain and I overbuy veggies all the time.  This meal is awesome because it is so versatile and a great way to use up the veggies. 

     

    Tips to prepare the perfect Coconut Curry Rice and Vegetables:

    • The vegetables can be changed to please your family.
    •  I used broccoli, carrots, mushrooms, zucchini, and snow peas!
    • Feel free to change up the veggies to what is in your fridge or your favorites.
    • Remember to cut the veggies to proportionate sizes so they cook evenly.
    • Tofu is always a great protein addition.

    The prep veggies needed to make coconut curry rice. Carrot, broccoli, zucchini, mushroom and ginger

    1. Soak basmati rice in water for about 15 minutes to remove any extra starch. So while the rice soaks, I prep my veggies!
    2. Cook the basmati rice in the coconut milk while you saute your veggies. You are going to love the flavor of the rice!
    3.  Saute the veggies in coconut oil until soft.

    vegetables beginning to saute in the pan for coconut curry rice and vegetables

    4. Add in garlic, ginger, remaining coconut milk, veggie stock, and spices. Saute until tender. It's best to start with less spice and re-season after the veggies are sautéed.

    coconut curry veggies sauteed to make coconut curry rice and vegetables

    5. Combine the coconut rice and veggies and enjoy!

    Delicious coconut infused vegetables and rice with garlic and curry

    I truly hope you enjoy preparing this dish as much as I do!  Meander down the rice aisle at your grocery store and purchase Royal International Basmati Rice! If you are not sure the store location near you who sells this rice, check the Royal International website for store locations!

    gluten free coconut curry rice and vegetables

    Some of my favorite meatless meals:

    Kale and Quinoa Salad with Pomegranates

    Slow Cooker Mediterranean Eggplant

    Zucchini Tomato Eggplant Bake

    Slow-Cooker Sneaky Tofu Lasagna

    ONCE YOU MAKE THIS RECIPE, I’D LOVE TO SEE IT.

                             TAKE A PIC AND TAG ME @EVERYDAY_EILEEN OR #EVERYDAYEILEEN

                  LEAVE ANY COMMENTS OR QUESTIONS ABOUT THE RECIPE BELOW IN COMMENTS!                                    

                 I HOPE YOU CONTINUE CONNECTING WITH ME!                  FACEBOOK  INSTAGRAM, PINTEREST, TWITTER

     

    Disclosure -

    * I received a sample for review purposes. The opinions are completely my own based on my experience.*

    * Recipe originally published January/2016. Photos updated and some info in post as well, Recipe remains the same.

    Have you enjoyed this recipe, I hope so! Let me know and giving it a 5-star rating is always super helpful for me. 

    📖 Recipe

    coconutriceandvegetables vegetarianmeal

    Coconut Curry Rice and Vegetables

    Coconut Curry Basmati Rice and vegetables is a healthy gluten-free, vegetarian meal that is delicious and full of flavor. Quick cooking and low in fat and calories. The coconut and curry add wonderful flavor to the Basmati rice and vegetables.
    5 from 13 votes
    Print (Email Required) Pin Rate
    Prevent your screen from going dark
    Course: Main Dish, Vegetarian
    Cuisine: Healthy
    Keyword: meatless meal
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    0 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 4 servings
    Calories: 207kcal
    Author: Eileen Kelly

    As an Amazon Associate, I earn from qualifying purchases

    Equipment Needed:

    Ingredients

    • 1 cup Royal Basmati Rice
    • 13.5 ounce can, light coconut milk
    • ¾ cup water
    • 1 Tablespoon coconut oil
    • 2 cloves minced garlic
    • 1 teaspoon grated ginger
    • 2 stalks green onion,chopped
    • 1 cup broccoli florets, chopped
    • 1 cup zucchini, diced
    • ½ cup carrots, julienned into 2 inch matchsticks
    • ½ cup diced celery
    • 1 cup sliced mushrooms
    • 1 cup vegetable stock
    • 1 Tablespoon curry powder
    • ½ teaspoon ground turmeric
    • 1 teaspoon ground cumin
    • 1 cup snow peas
    • ½ teaspoon ground coriander
    • ½ -1 teaspoon chili powder
    • salt and pepper, to taste
    • ½ cup chopped cilantro, garnish optional
    US Customary - Metric

    Save the Recipe?

    Enter your email below and we'll send the recipe straight to your inbox to view anytime. Plus the bonus of regular recipes to you for inspiration!

    Instructions

    • In a medium bowl, soak the Royal Basmati Rice for at least 15 minutes in water. While rice is soaking, cut the vegetables as instructed above. Once vegetables are prepared and the rice is soaked, drain the rice of the water and rinse to remove any extra starch.
    • Into a medium saucepan, add the Basmati Rice, 1 cup of the light coconut milk, and ¾ cup of water. Place saucepan, uncovered over high heat, bring to a boil, stirring occasionally. Let liquid reduce slightly below rice level, reduce heat and cover with a lid. Simmer for about 15-20 minutes.
    • While rice is cooking, in a saucepan over medium heat, add the coconut oil. Add the minced garlic, grated ginger, chopped green onions, chopped broccoli, diced zucchini, julienne carrots, celery, and mushrooms. Saute till soft, about 5 minutes.
    • To the saucepan, add the remaining light coconut milk from the can, vegetable stock, curry powder, ground turmeric, cumin, coriander, red chili powder, and salt and pepper to taste. Let simmer for about 8 minutes. Then add in the snow peas and continue to simmer for another 3-5 minutes. Check the veggies for desired tenderness.
    • Recheck your seasonings and adjust if needed. Adjust seasonings as necessary. Some may like more chili powder. Serve immediately and add chopped cilantro as a garnish.

    NOTES

    • all nutritional value is estimated. This can fluctuate due to portion size and ingredients. 

    Nutrition

    Serving: 0.25cup | Calories: 207kcal | Carbohydrates: 23g | Protein: 4g | Fat: 10g | Saturated Fat: 9g | Sodium: 348mg | Potassium: 401mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3385IU | Vitamin C: 44mg | Calcium: 52mg | Iron: 1.6mg
    Tried this recipe?Mention @Everyday_Eileen or tag #everydayeileen!

    Pin to make anytime here:

    Pinterest pin for Coconut Curry Rice and Vegetables vegan/gluten-free/ vegetarian

    More Recipes

    • A shortbread crust brownie with a chocolate ganache topping with pecans on a platter.
      Millionaire Brownies Recipe
    • A baking dish with baked meatballs in an enchilada sauce topped with melted cheese and chopped parsley.
      Baked Enchilada Meatballs Recipe
    • A glass clear pie plate with a sugar cookie base topped with whipped topping, blueberries, strawberries, and mini marshmallows to shape into the American flag.
      4th of July Fruit Pizza Recipe
    • A white bowl with bacon ranch tortellini salad in a bowl on a wooden board.
      Bacon Ranch Tortellini Salad

    Thank you for sharing!

    871 shares
    • Share84
    • Tweet

    Primary Sidebar

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Shop with me
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 Everyday Eileen, Eileen Murphy Kelly

    871 shares