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This coconut curry rice is made with creamy coconut milk and packed with vegetables like broccoli, zucchini, mushrooms, and peppers. It’s an easy side dish to make and leftovers heat up great! Recipe is vegan, gluten-free, and dairy-free.

Overhead photo of coconut curry rice with vegetables in a white bowl.

It’s no secret that I LOVE cozy rice bowls that are packed with flavour and nourishing ingredients. This creamy coconut curry rice is no different – it’s so full of veggies, whole grain brown rice, satiating coconut milk, and curry spices.

This recipe is great as a side dish to your favourite protein source, or you could enjoy it as the base of a rice bowl. I’ve shared some ideas for what to serve it with below.

Another plus? Leftovers keep very well and heat up super easily in the microwave. It would make a great packed lunch option, too! I hope you enjoy it 🙂

Overhead photo of small bowls of ingredients on a wood cutting board.

Ingredients Needed

This coconut curry rice recipe is make with only 10 simple ingredients:

Full ingredient measurements and detailed instructions are located in the recipe card at the bottom of this post!

Recipe Modifications

  1. Feel free to use different vegetables in this recipe. You can use as many of the ones listed in this recipe as you’d like or throw in some other ones (like cauliflower, bok choy, or spinach)!
  2. Instead of shallots, you can dice up an onion or leave it out entirely if it’s not something you tolerate.
  3. I used this long-grain brown rice for this recipe, but you are welcome to use any type of rice you’d like. Please refer to the packaging to see the exact cooking time and liquid to rice ratio. If the ratio differs to the recipe instructions, simply add 1 cup water and the remainder in coconut milk.
Overhead photo of sautéed vegetables in a large pan.

What To Serve With Coconut Curry Rice

Because this coconut curry rice is a source of fibre-rich starch, fats, and vegetables I recommend serving it with a source of quality protein to balance out your meal.

Since this dish has so much flavour, feel free to keep things simple with a basic protein, such as:

  • sautéed shrimp or scallops in a little olive oil, salt + pepper
  • baked chicken or salmon
  • crispy tofu or tempeh
  • hard-boiled, poached, or sunny side up eggs
Overhead photo of coconut curry rice with vegetables in a large saucepan.

Brown Rice Nutrition Benefits

Brown rice is:

  • a fibre-rich whole grain, with 1 cup providing 3.5 grams (about 14% of your daily needs)
  • an excellent source of B-vitamins, like:
    • thiamin
    • niacin
    • B6
    • pantothenic acid
  • a good source of minerals like:
    • manganese
    • selenium
    • magnesium
    • phosphorus
    • copper
    • zinc
    • iron

Coconut Milk Nutrition Benefits

Coconut milk is a good source of:

  • vitamins and minerals, like:
    • manganese
    • copper
    • magnesium
    • selenium
    • potassium
    • iron
    • folate
    • vitamin C
  • fats, which help with the development of our brains, hormones, and all cells throughout our bodies. Fat also helps to absorb fat-soluble vitamins and helps to keep us feeling full and satisfied
    • despite being higher in saturated fats, research shows that coconut intake may actually improve cholesterol and triglyceride levels.
Overhead photo of coconut curry rice with vegetables in a white bowl.

More Delicious Rice Recipes

Did you give this Creamy Coconut Curry Rice Recipe a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: Creamy Coconut Curry Rice With Vegetables

This coconut curry rice is made with creamy coconut milk and packed with vegetables like broccoli, zucchini, mushrooms, and peppers. It's an easy side dish to make and leftovers heat up great! Recipe is vegan, gluten-free, and dairy-free.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Overhead photo of coconut curry rice with vegetables in a white bowl.
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4.84 from 12 votes
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Ingredients

  • 1 cup brown rice
  • 1 can coconut milk, divided (approx. 400 ml or 13.5 fl oz.)
  • 1 cup water
  • 1 Tbsp curry powder
  • Salt + pepper, to taste
  • 1-2 Tbsp olive oil (for cooking veggies)
  • 1 small shallot, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup zucchini, chopped (approx. 1 medium zucchini)
  • 2 cups broccoli, chopped (approx. 1 crown)
  • 1 large bell pepper, chopped
  • 2 cups cremini mushrooms, thinly sliced (approx. 7 mushrooms)

Instructions

  • Rinse brown rice in a sieve then transfer to a large pot.
  • Add water, 3/4 cup coconut milk, curry powder, salt, and pepper to the pot with the rice. Stir, then bring to a boil over high heat.
  • Once the liquid starts to boil, cover and reduce to low heat. Allow to simmer for about 40 minutes. **NOTE: all rice brands are a bit different, so please check the packaging of the rice you're using to see the exact amount of liquid to rice ratio and cooking time. See recipes notes for more tips!
  • Heat olive oil in a large pan over medium-high. Cook shallots and garlic for a few minutes, until lightly browned and fragrant.
  • Then, add all the chopped vegetables to the pan and cook until they're tender and lightly browned (about 10-12 minutes), stirring frequently.
  • Once the rice is cooked, stir in all the cooked vegetables and the remainder of the coconut milk. Adjust seasonings to taste.
    **TIP: If you'd like the coconut milk to absorb a bit more, simply continue to cook for a minute or two while stirring everything together.
  • Serve with your favourite protein and enjoy hot!

Notes

*RICE: I used this long-grain brown rice for this recipe, but you are welcome to use any type of rice you’d like. Please refer to the packaging to see the exact cooking time and liquid to rice ratio. If the liquid ratio differs to the recipe instructions, simply add 1 cup water and the remainder in coconut milk.
*SERVINGS: this recipe will make about 4-6 servings, depending on if you’re enjoying it as a small side serving or a larger bowl of rice.
*LEFTOVERS: Leftovers of this recipe can be stored in an airtight container in the fridge for 3-5 days. They can easily be reheated in the microwave or on the stovetop. Do note that coconut milk will harden when refrigerated, so it won’t look very creamy. It will soften again once reheated!
*RECIPE MODIFICATIONS:
  • Feel free to use different vegetables in this recipe. You can use as many of the ones listed in this recipe as you’d like or throw in some other ones (like cauliflower, bok choy, or spinach)!
  • Instead of shallots, you can dice up an onion or leave it out entirely if it’s not something you tolerate.
 
*RECIPE PAIRINGS: Because this coconut curry rice is a source of fibre-rich starch, fats, and vegetables I recommend serving it with a source of quality protein to balance out your meal. Since this dish has so much flavour, feel free to keep things simple with a basic protein, such as:
  • sautéed shrimp or scallops in a little olive oil, salt + pepper
  • baked chicken or salmon
  • crispy tofu or tempeh
  • hard-boiled, poached, or sunny side up eggs
Course: Side Dish
Cuisine: Mediterranean
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword: brown rice, coconut milk
Author: Carrie Walder

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Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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