How to Make Vegetarian Rice and Curry (Traditional & Healthy Version)

Name: How to Make Vegetarian Rice and Curry (Traditional & Healthy Version)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: sri-lankan
Ingredients: 1 cup White or red raw rice (Sudu haal or Rathu haal); 1 medium Carrot (diced); 1/2 cup Green beans (chopped); 1 small Potato (cubed); 1 small Eggplant (brinjal) (cubed); 1/3 cup Coconut milk (thin (first extract)); 1 small Onion (sliced); 2 cloves Garlic (minced); 1 sprig Curry leaves (karapincha); 1 tablespoon Sri Lankan curry powder (roasted); 1/2 teaspoon Turmeric powder; 1/2 teaspoon Mustard seeds; to taste Salt; 1/4 teaspoon Black pepper (freshly ground); 1 teaspoon Coconut oil

Vegetarian Rice and Curry is a quintessential dish from Sri Lanka, celebrated for its vibrant colors, aromatic spices, and wholesome nutrition. Rooted deeply in everyday Sri Lankan cuisine, this meal is a harmonious assembly of fluffy steamed rice and an assortment of vegetable curries, each prepared with local spices and coconut milk. The combination of flavors creates a truly satisfying meal that is both comforting and nourishing. Traditionally served during family gatherings, temple offerings, and festive occasions, Vegetarian Rice and Curry represents the heart of Sri Lanka’s plant-based culinary heritage. Its taste is an irresistible balance of savory, mildly spicy, and subtly sweet, thanks to the array of fresh vegetables and signature spice blends. This dish is a fantastic choice for anyone seeking an authentic Sri Lankan food experience, whether you are new to Sri Lankan cuisine or a long-time fan of its bold flavors. Besides being delicious, this healthy recipe is naturally low in calories and rich in plant protein, making it suitable for calorie-conscious eaters and vegetarians alike. With a balanced macronutrient profile and a rainbow of nutrients, Sri Lankan Vegetarian Rice and Curry is a smart, flavorful addition to any diet.

35 min total2 servingsEasy160 kcal / 100g

Ingredients

Step-by-step instructions

Step 1 · Wash the rice thoroughly and cook with 2 cups of water until soft a...

Wash the rice thoroughly and cook with 2 cups of water until soft and fluffy. Set aside.

Step 2 · Heat coconut oil in a pan

Heat coconut oil in a pan. Add mustard seeds; let them splutter. Add sliced onions, garlic, and curry leaves. Sauté until fragrant and golden.

Step 3 · Add carrots

Add carrots, green beans, potato, and eggplant. Stir well with the aromatics.

Step 4 · Sprinkle turmeric

Sprinkle turmeric, curry powder, black pepper, and salt. Mix to coat all the vegetables with spices.

8 min

Step 5 · Pour in the coconut milk and 1/3 cup water

Pour in the coconut milk and 1/3 cup water. Cover and simmer on low heat until vegetables are tender, about 7-8 minutes.

2 min

Step 6 · Remove lid

Remove lid, check seasoning, and adjust salt as needed. Simmer uncovered for another 2 minutes to thicken the curry.

Step 7 · Serve hot: Arrange steamed rice on plates and top with the vegetabl...

Serve hot: Arrange steamed rice on plates and top with the vegetable curry. Garnish with fresh curry leaves if available.

Why this recipe is healthy

This dish is naturally balanced, offering slow-digesting carbs, lean plant protein, and minimal added fat. By using coconut oil and coconut milk in moderation, it avoids unhealthy saturated fats. The abundance of vegetables ensures high micronutrient content, making it a heart-healthy, diabetes-friendly, and weight-loss supportive option.

A note on tradition

Vegetarian Rice and Curry is enjoyed throughout Sri Lanka, especially on Poya days (Buddhist full-moon observances), during temple offerings, and in everyday home meals. It reflects Sri Lanka’s agricultural bounty and the Buddhist tradition of vegetarianism. While rice and curry combinations vary by region, the base recipe unites the island’s diverse culinary cultures.

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