Vegan curry rice


  • a pair of tablespoons of vegetable oil
  • a tablespoon of minced garlic
  • black pepper for styling
  • 1 tablespoon ground cumin, or
  • to taste
  • 1 tablespoon ground curry
  • powder, or to taste
  • 1 tbsp chili powder, or
  • to taste
  • 1 vegetable stock cube
  • 1 cup of water
  • 1 tablespoon of soybeans
  • 1 cup raw polished rice


Heat the olive oil in a medium skillet over low heat. Make one work hard Garlic; once the garlic becomes aromatic, gently stir in the pepper, cumin, flavoring, and chili powder. once the spices start to fry and become fragrant, mix in the aroma and a little water.

Increase the heat to high and add the rest of the water and the soy sauce. Just before the mixture comes to a boil, stir in the rice. wake a rolling boil; reduce the heat to low, cover, and simmer for fifteen to twenty minutes, or until all liquid is absorbed.

remove from heat and let stand for 5 minutes.

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