Name: Quick and Easy Curry Rice
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Indian
Ingredients: 1 1/2 cups Jasmine or Basmati rice; 1 tablespoon oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon grated fresh ginger; 1/2 teaspoon turmeric; 1 teaspoon curry powder or garam masala; 3 cups water or stock; 1/2 cup frozen peas (optional); 1/2 teaspoon salt (or to taste)

Jump to Recipe·Leave a Review

Curry rice is one of those side dishes I can always count on—simple, flavorful, and quick to prepare with ingredients I already have in the pantry. Whether I’m making a hearty chicken curry or a comforting chickpea dish, this rice always brings everything together.

Quick and Easy Curry Rice

Why You’ll Love This Recipe

I love how fast and flexible this curry rice is. It takes less than 40 minutes from start to finish and doesn’t require anything fancy. Just some rice, onion, garlic, spices, and a bit of stock or water. I can make it as-is or toss in frozen peas to add some color and sweetness. It’s mild enough to complement any main dish but still packed with flavor thanks to the turmeric and garam masala.

Ingredients

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

Jasmine or Basmati rice
Onion
Garlic
Fresh ginger
Turmeric
Curry powder or Garam Masala
Water or stock
Frozen peas (optional)
Salt

Directions

I start by sautéing the chopped onion in a little oil until it’s soft and translucent. Then I add the crushed garlic, ginger, and spices—usually turmeric and garam masala, but I sometimes switch it up with curry powder, cumin, or cardamom.

Once the spices are fragrant, I stir in the rice and a good pinch of salt, coating each grain in that flavorful mix. Then I pour in the stock or water and let it simmer until most of the liquid is absorbed.

If I’m using peas, I stir them in at this point, reduce the heat to the lowest setting, cover the pot, and let it cook for 5 more minutes. After that, I turn off the heat completely and let the rice steam with the lid on for 10 more minutes. When I fluff it up with a fork, it’s tender and beautifully golden.

Servings and timing

This recipe makes 6 servings.
Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes

Variations

Spice it up: I sometimes add a pinch of chili flakes or chopped green chili if I want a bit of heat.
Add sweetness: A handful of raisins stirred in with the peas gives the rice a sweet contrast.
Nutty crunch: Toasted cashews or slivered almonds add great texture right before serving.
Coconut version: Swapping part of the stock with coconut milk adds a creamy richness.
Veggie boost: Diced carrots, bell peppers, or spinach can be added along with the peas for extra nutrition.

storage/reheating

Leftovers store well in the fridge for up to 4 days. I like to keep the rice in an airtight container. To reheat, I sprinkle a little water over it and warm it in the microwave or on the stovetop over low heat, covered, until hot. If it dries out, I add a splash more stock.

FAQs

How do I keep the rice from sticking to the pot?

I make sure to stir the rice well after adding the liquid and use a non-stick or heavy-bottomed pot to prevent sticking. Keeping the heat low once the liquid is absorbed also helps.

Can I use brown rice instead of white?

Yes, but I adjust the cooking time and increase the liquid slightly. Brown rice takes longer—closer to 45-50 minutes total.

What type of stock works best?

I usually go with chicken or vegetable stock depending on what I’m serving. Both add great flavor, but plain water works in a pinch.

Can I make this ahead of time?

Absolutely. I often cook it a few hours ahead, then reheat it gently before serving. It also freezes well for up to a month.

Do I need to rinse the rice first?

Yes, I like to rinse the rice under cold water until it runs clear. It helps remove excess starch and keeps the rice fluffy.

Conclusion

This quick and easy curry rice is my go-to when I need a flavorful side in under 40 minutes. It’s versatile, comforting, and complements just about any curry I’m cooking. With just a few pantry staples, I get a dish that feels special without being complicated. Whether I’m feeding the family or making a quiet dinner for one, this recipe never lets me down.