Wednesday, July 1, 2015

Vegan Coconut Curry Rice with Roasted Potatoes

I hope you guys are not bored with my 'rice dishes' yet… Because I really love making them hahah! I think they're really easy and quick to make, also tastes good and has lots of good plant-based carbs and protein (if you use beans!). Pretty much my dinner most nights…

Potatoes + Rice may seem like a weird combo, but I think they taste really nice together! Plus both of them are the most common ingredient in any vegan's kitchen (you should have em in your kitchen too!!). Cheap, delicious, and good for you, why not?

You can use any variety of rice that you have in your pantry, I prefer either long grain brown rice or white basmati rice! As for the vegetables, again, you can use whatever you have available! That's the great thing about these rice dishes, so versatile! ;)


  • 1 large baking potato, washed & dried, cut into small chunks *I tossed mine in paprika powder & black pepper*
  • 3 c cooked rice
  • 2 c chopped, cooked vegetables (I used spinach & mushrooms) *I just boil & drain them*
  • 1 c halved cherry tomatoes
  • 1/2 c black/red beans (cooked) *you can omit this but I like adding them as beans are tasty and a good vegan protein source*
  • 3 cloves garlic (don't worry, it won't be too strong, as we're going to roast it which will make the flavour sweeter and milder)
  • 2 tbsp soy sauce/tamari/less sodium
  • 1/4 c thick coconut milk
  • 2 tbsp curry powder (use more/less to taste)
  • salt, pepper, to taste (optional)


  1. Arrange the halved cherry tomatoes on a parchment-lined baking sheet. Put the garlic cloves (peeled) on top. Arrange the potato chunks on a separate baking sheet. Roast both in a preheated 200 Celcius oven for about 20 minutes.
  2. Mash the roasted garlic in a small bowl, add in the curry powder, coconut milk & soy sauce to make a nice paste.
  3. Put the cooked rice, vegetables, beans, roasted tomatoes into a big pan, stir everything together until combined.
  4. Turn on the heat (medium-high), pour the curry spice mix into the frying pan, stir fry until everything is heated through, coated with the seasoning. Season with salt & pepper to taste (optional).
  5. Pour into a big bowl/plate, top with the roasted potato chunks, Enjoy!!!


  1. this sounds good. Something new to try as well. thanks for sharing this recipe.


    1. I'm sooo sorry for my super late reply! Thank you so much! I hope you like it if you do :)

  2. Hello Chelsea :-) I'm a 45 year old mum to two daughters age 16 and 19, and we all love to cook/eat recipes from all over the world. Anyway - I stumbled across your blog as I googled 'healthy coconut milk recipes' and your page came up.
    Just wanted to thank you for this delicious recipe :-) I have cooked it for my family of 4 tonight and we loved it! I omitted mushrooms and used red peppers and broccoli instead. I also roasted the jacket potatoes in coconut butter. Thank you again, Belinda (from the UK) x

    1. Hello there! Oh my gosh I'm sooo sorry for the late reply! I just read this heheh, thank you so much for letting me know! I'm sooo happy you enjoyed it! Have a great day dear! :)

  3. Is using thick coconut milk a necessity or is normal coconut milk okay?

    1. It tastes best with thick coconut milk (usually the one from the can), but lite coconut milk will be okay :)

  4. Im always struggling to find easy vegetarian recipes so your blog is perfect. Amazing effort becoming a vegan as well as making your own recipes at only 15! thanks for the ideas! x

    1. Aaah thank you so much! I really appreciate it! :) Enjoy!!