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Vegan Curried Rice

March 2, 2016

Vegan Curried rice is a delicious blend of garden fresh vegetables tossed in a wok with a little ginger, curry and garlicky fried brown rice.Vegan Curried Rice/


My 3 new favorite words when it comes to preparing meals and keeping everyone in your family happy and healthy. Vegan Curried Rice is a delicious side dish or main. Low prep, low fuss and just 8 little ingredients to get this little number on your table in less than 15 minutes.

Vegan Curried Rice /

You are just going to love this Vegan curried rice as it is so warming and comforting with the fresh ginger and garlicky aromatics and then the kick of the curry hits you and you will be swooning for more. You can make this dish as mild or as spicy as you like it. If you are a newby to curry powder, start out with just a little bit like 1/2 teaspoon and taste and keep adding a little more until you get to the spice level and heat your family desires.

Vegan Curried Rice is happily vegan, of course, but is also gluten-free, dairy free, egg free and nut free. As we are starting to approach the spring season, it is hard to let go of the long sweat pants, oversized sweaters and snow boots.  I know it is hard to picture the ground without snow but before you know it will be time for shorts, t-shirts, flip-flops (Thongs for all of my Auzzie readers) and the dreaded swim attire... Seriously this is a scary thought for me.  I have started to take small delicious steps to meeting my goals of reducing sugar from diet, eating loads of colorful vegetables, eating lean proteins and eating more healthy carbs.

Vegan Curried Rice /

Vegan Curried Rice is a simple way to meet our goals of eating loads of colorful vegetables and eating just a tiny bit of carbohydrates in the form of brown rice. I know that usually rice is the main ingredient in fried rice dishes but today the star of the show are the fresh veggies and spices. Seriously this whole dish only has about 1 cup cooked brown rice and this is for 4 people. This is a great way to keep any diabetics in your family happy as they get to eat fried rice, well mostly veggies...but with a few grains of rice.

Vegan Curried Rice /

You can use whatever veggies you happen to have in your crisper and this dish will delicious. Just remember to cut everything up in about the same size and fry your harder vegetables first and then add your softer vegetables at the end. Click HERE if you would like to learn all the in's and outs of how to make the best fried rice. Another fried recipe that is a huge hit is our Hawaiian Luau Rice as it is fun and super easy to make.

Vegan Curried Rice the perfect dish to transition from winter to spring as it is light and full of vegetables but warming from the spices.

Vegan Curried Rice/



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Healthy World Cuisine (HWC) Magazine is committed to provide a lifestyle traveling culinary experience featuring fresh ingredients, easy recipe preparation and culinary enjoyment. READ MORE...

Vegan Curried Rice

By HWC Magazine  , , , , , , , , ,   

March 2, 2016

Vegan Curried rice is a delicious blend of garden fresh vegetables tossed in a wok with a little ginger, curry and garlicky fried brown rice.

  • Cook: 15 mins
  • Yields: 4 Adults


olive oil - 1 tablespoon (or oil of choice)

ginger - 2 teaspoons freshly grated (or 1 teaspoon dried ground)

garlic - 2 cloves minced (or 1/2 teaspoon dried ground)

carrots - 2 small (or about 1/2 cup) chopped in smaller thin pieces so it cooks quickly

broccoli - 1 large head chopped into small florets (you can also use some of the peeled stem if you chop into small pieces so that it cooks quickly

salt and pepper - to taste

water - 1 tablespoon

brown rice - 1 cup cooked

curry powder - 1 teaspoon or to taste for your desired heat level

spinach - 1 cup chopped fresh spinach (optional)


1Make sure you have all of your items chopped and ready to go as this recipe is going to go fast. In a wok or frying pan, add your oil and heat to medium high heat. Add your fresh ginger and garlic (please note if you are using dried ground ginger and garlic add these only after you have added your vegetables to the wok) and stir fry just until aromatic then quickly add your carrots and broccoli. Keep stirring and keep the items in your wok moving. Add salt and pepper to taste and add 1 tablespoon of water and put on lid for about 1 minute, just to do a flash steam of your veggies. DO NOT overcook. You want your vegetables to be crisp aldente. (You can use any vegetables you have in your crisper for this recipe)

2Remove lid from your wok/frying pan and toss your veggies. The water should be evaporated. Add the cooked brown rice and curry powder and toss until all of the rice is well coated. (If your rice starts to stick then add just a touch more olive oil). Add a handful of spinach and just toss until wilted about 1 minute. Taste test your stir fry and adjust seasoning as desired.

3Serve your delicious vegan curried rice hot from the wok. Enjoy!

  • Love this! I think I know what Dave and I are going to be having tomorrow night… 🙂

  • I love how simple and delicious this rice looks! Definitely something I would love to try! Sharing some love around!

  • kitchenriffs

    I’m a real sucker for the combo of ginger and garlic. Wonderful flavors! And curry to the mix and I’m one happy eater. This looks terrific — loads of flavor and color, tons of nutrition, and not too heavy. Perfect! Thanks so much.

  • Oh Bobbi- I so love this! So few ingredients and yet, so much flavor! I think I need to adopt “SIMPLE. HEALTHY. DELICIOUS” as my mantra too! 🙂

  • This is basically our dinner every night these days – with some protein. Both my husband and I were joking this morning that we can’t eat this another night! But yours looks just so inviting 🙂

  • Yum, Bam! This is seriously my next meatless meal. I’m on the same bandwagon trying to loose extra cushions around my waist and going meatless and sugarless for the lent. Love your healthy recipes! Bet you’ll get your beach body in no time 🙂

  • Hi Bam, another fabulous meal, I could eat this every night, my kind of meal.

  • This is such a great dish, Bobbi, and I love that you upped the veggie/rice ratio – genius. No one will even notice and they’ll get all the benefits. Every time I read one of your new recipes, I learn something new and I’m always in awe of your colorful, perfect photos. Sharing all over 🙂

    • Bams Kitchen

      Thank you Robyn. I know whenever we think of fried rice we think lots of rice and little veggies but I wanted to turn the tables a little bit to reduce the carb load and find new and creative ways to get my boys to eat their veggies… thanks for your sweet comment and for sharing the love. I am on my way over to check out your delicious meals plans.

  • This has so many good and healthy ingredients–sounds great!

    • Bams Kitchen

      Thank you Nancy. An easy way to get my boys to eat more veggies.

  • This is my kind of ideal lunch Bobbi 🙂

    • Bams Kitchen

      Thanks Tandy, I hope your weekend is amazing.

  • Eha

    Bobbi – I simply cannot believe you have ever had a meal of your own making that was not healthy 🙂 ! Oh this is great: definitely a main meal for me but with a bit more of the curry and garlic and ginger and perhaps a few more different vegetables: snowpeas would be great and capsicums and I have a couple of shiny purple aubergines in the fridge . . . . . . four days into autumn we are still hitting the high 30s – low 40s here, so very much thongs weather . . . am always amused to realize ‘everybody’ does not call them that . . . tho’ ‘havaiianas’ is for some reason becoming popular in ads . . .

    • Bams Kitchen

      Hiya Eha! The more veggies variety the better for this dish and purple aubergines would be super delicious in this dish… Fried rice days are usually my Mother Hubbard…use up the little bits and bobs of what you have left in the refrigerator days. I hope it cools off for you soon as I would not want to be slaving over a hot stove with temps in the 40’s.. Yikes. Do you know why many people call thongs…flip flops? I will shoot you a little note off line as I know you need a good giggle. I hope you are doing well. Take Care

      • Eha

        Can’t wait to read – methinks one saying I have not heard 🙂 ! Hot temps notwithstanding am not really a thongs or flip-flops or whatever gal – dear Father Above did not give me particularly pretty ends to my legs, so they tend to be ‘covered’ . . . 😀 !!

        • Bams Kitchen

          Hi there Eha! Check out your inbox. Wishing you a super day and I hope my e-mail brings a little smile to your face!

  • This looks like a perfect lunch! And the keyword for swimwear is cover up!

    • Bams Kitchen

      Ahh that is brilliant Abbe! Need to get myself a really cool Asian swim coverup and just never take that off… LOL

  • What a lovely meal!
    Have a super weekend.
    🙂 Mandy xo

    • Bams Kitchen

      Thank you Mandy! I hope you are feeling better soon.

  • Anu-My Ginger Garlic Kitchen

    Oh wow! I love curried rice, Bobbi. And this bowl looks super yummy and flavorful. Love how few ingredients you have used to make this fantastic dish.

    • Bams Kitchen

      Thank you Anu. Going for simplicity lately as life is just plain crazy busy. Wishing you a super weekend!

  • Cannot go wrong with this! Packed with veggies and flavors and so quick too. A winner!

    • Bams Kitchen

      Thank you Mary. Life has been so busy lately so if I can’t get dinner and all the fixings on the table in less than 30 minutes, then we can’t eat. I think that it is even going to get busier so you will be sure to loads more 30 mins or leas meals from me soon. Take care

  • Buongiorno, BAM! It may be a simple dish but just look at those colors! Everything looks so fresh and appealing. It’s still a might early to be thinking of light meals but warm weather will get here soon enough. Nice to have a dish like this one in the arsenal when it’s too hot to stand over a hot stove and watch a pot or two. I still have to improve my stir-fry skills but this looks like a good place to start.
    Have a great week!

    • Bams Kitchen

      Buona sera John! I am sure you guys are still shoveling the snow off your roofs..That darn ground hog gets it wrong every time. Thank you for your sweet comment. You know it was a mother Hubbard day with hardly a thing in the refrigerator and you know it is on these days I feel I can be most creative… I am hoping I can move you from a frying pan to a wok soon. LOL

  • It is just lile my family favorite veg pulao recipe but we use cauliflower instead of brocolli…

    • Bams Kitchen

      I must stop over and check your families’ veg pulao recipe. Thanks for stopping by Bam’s Kitchen.

  • This is not only low prep and low fuss. It is also low guilt. Ast least for me when I eat it. hahaha. Gorgeous bowl of rice, Bobbi. 🙂

  • Whenever I cook fried noodles or fried rice, the amount of other ingredients always overwhelm the noodles/rice – so I’m really glad I’m not the only one! I’m a meat lover so I’ll definitely throw in some when I make this, this looks so delicious!

    I quite dread the looming summer because it’s gonna be so hot everyday!

  • You had me at curried. I love curry anything. Fried rice is an icing on the cake. I can eat bowls after bowls of this. Yum!

  • This is so loaded with good stuff, Bobbi. I really need to use ginger more often. I love it so much. Thanks for linking up at #SaucySaturdays.

    • Bams Kitchen

      Thank you Christine. Everyone loves #SaucySaturdays as they are so fun.

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