Name: Quick and Easy Curry Rice
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Indian
Ingredients: 1 onion, finely chopped; 2 garlic cloves, crushed; 1 tsp crushed ginger; 1 tsp turmeric; 2 tsp curry powder or garam masala; 2 cups jasmine or basmati rice; 4 cups stock or water; 1 tsp salt; 1 cup frozen peas (optional); 1 tbsp oil (for sautéing)

Why I Love This Recipe

I love how simple this curry rice is to make—it doesn’t require any fancy ingredients or long cooking time, but it delivers so much comfort and flavor. The mix of turmeric and curry powder gives it a vibrant color and deep aroma that instantly makes any meal feel special. I also appreciate that it’s versatile; sometimes I toss in frozen peas or chopped herbs, or use whatever rice I have on hand. It’s a reliable go-to when I want to elevate dinner without a lot of effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 onion, finely chopped
2 garlic cloves, crushed
1 tsp crushed ginger
1 tsp turmeric
2 tsp curry powder or Garam Masala
2 cups Jasmine or Basmati rice
4 cups stock or water
1 tsp salt
1 cup frozen peas (optional)

Directions

I heat a tablespoon of oil in a medium-sized pot over medium heat, then sauté the chopped onion until it becomes soft and translucent.
I stir in the garlic, ginger, turmeric, and curry powder, cooking for about 30 seconds until fragrant.
Then I add the rice and stir it through the spice mixture until the grains are well-coated.
I pour in the stock or water, season with salt, and bring it to a simmer.
Once most of the liquid is absorbed (after about 10 minutes), I stir in the frozen peas if I’m using them.
I cover the pot with a lid, reduce the heat to the lowest setting, and let it cook gently for another 5 minutes.
Then I turn the heat off completely and let the rice steam in the pot for 10 more minutes before fluffing it with a fork and serving.

Servings and Timing

This recipe makes about 6 servings and takes just 35 minutes from start to finish—5 minutes to prep and 30 minutes to cook. It’s a great choice for quick dinners or to serve alongside larger meals.

Variations

I sometimes switch out the peas for diced carrots, corn, or chopped spinach depending on what I have in the freezer. If I’m in the mood for a richer dish, I stir in a little coconut milk with the water or top the finished rice with fried shallots or toasted nuts. For extra heat, I add a pinch of chili flakes or cayenne with the spices.

Storage/Reheating

I store any leftover rice in an airtight container in the fridge for up to 4 days. To reheat, I add a splash of water and microwave it covered, or warm it on the stove over low heat. It also works well as a base for fried rice the next day—I just stir-fry it with eggs and leftover veggies.

FAQs

Can I use brown rice instead?

Yes, but I adjust the cooking time and add a bit more liquid since brown rice takes longer to cook. I check the package instructions and simmer accordingly.

What kind of curry powder works best?

I usually go with a mild curry powder or Garam Masala, but if I want something spicier, I choose a hot curry blend. It’s really up to how bold I want the flavor.

Can I skip the peas?

Absolutely. The peas are optional. I sometimes skip them or replace them with another veggie if I’m aiming for a different texture or color.

Is this rice dish spicy?

Not particularly. It’s more aromatic and warming than hot. If I want heat, I add fresh chilies or hot curry powder to suit my taste.

Can I make this ahead of time?

Yes, it reheats beautifully. I often make it earlier in the day or the night before, then reheat it with a little water to bring it back to life.

Conclusion

This quick and easy curry rice is one of those dependable recipes I turn to when I want something flavorful and no-fuss. It’s warm, colorful, and comforting—and best of all, it’s made with ingredients I usually have on hand. Whether I’m serving a spicy curry, a grilled protein, or just enjoying a bowl on its own, it never disappoints.