Dairy Free · Dinner · Gluten Free · Vegan · Vegetarian

Vegan Coconut Curry Rice




This Vegan Coconut Curry Rice is the perfect comfort food during these last few weeks of winter. This dish is so unbelievably creamy and delicious. The split peas add so much plant-based protein and make a truly filling meal. This is one of my favourite pre-workout meals because it provides complete carbs, healthy fats from the coconut milk, and tons of protein.

Vegan Coconut Curry Rice

  • Servings: 4
  • Print


  • 1 teaspoon coconut oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups rice
  • 1/2 cup split peas
  • 2 1/2 teaspoons curry powder
  • 2 398 ml cans of light coconut milk
  • 3 cups water
  • 3 handfuls spinach


  1. Heat coconut oil in large pot. Add onion, garlic, and ginger. Season with salt and pepper and cook over medium heat until translucent.
  2. Add rice, split peas, and curry powder. Add 1 can of light coconut milk. Reduce heat and simmer until coconut milk is absorbed, about 10 minutes. Once coconut milk is absorbed, add the second can of coconut milk, water, and spinach. Simmer until liquid is absorbed and rice is fully cooked, about 30 minutes.


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