Curry Rice

Serving size:


    • 2 T
    • cooking oil
    • 1
    • small onion, diced small
    • 2 clv
    • garlic, minced
    • 2 T
    • curry powder
    • 1 t
    • turmeric powder
    • 2 c
    • long grain white or basmati rice
    • 2 1⁄2 c
    • vegetable stock
    • salt and pepper to taste
30 minutes
Ready in
30 minutes


Try this delicious rice with your favorite stir fry or curry dish.

Recipe by Paul Tseng, WSGC Kitchen Sous Chef


In oil, sauté onion and garlic until fragrant. Add curry, turmeric and rice. Stir for a minute; add stock and bring to boil. Cover with lid and lower the heat to simmer for 20 minutes. Adjust seasoning with salt and pepper. Serve with spicy peanut tofu and vegetables.


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