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Coconut Curry Vegetables with Forbidden Rice
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5 from 1 vote

Coconut Curry Vegetable Stew (with Forbidden Rice!)

This recipe was designed for the home cook who wants a flavor-blasting, soul-satisfying coconut curry dish in only 30 minutes.
Prep Time7 minutes
Cook Time30 minutes
Total Time37 minutes
Course: Main Course
Cuisine: plant based, vegan
Keyword: Coconut Curry Vegetables with Forbidden Rice
Servings: 6 servings


Forbidden Rice

  • 2 c. dry uncooked Forbidden Rice or other black or brown rice (360 g)
  • 3 1/4 c. water (770 ml)
  • 1/4 tsp. salt

Coconut Curry Vegetables

  • 4 Tbsp. water (60 ml)
  • 1 c. white onion chopped
  • 2 Tbsp. about 4 cloves fresh garlic, minced
  • 2 1/2 - 3 c. cauliflower florets** chopped into bite-sized pieces
  • 1 c. baby carrots** sliced into 1/4 inch coins
  • 1 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 2 Tbsp. curry powder
  • 1 1/2 tsp. ground ginger
  • pinch of cayenne for mild heat 1/8 tsp. for spicier
  • 2 15 oz. cans coconut milk (not the "light" kind) shake well before opening
  • 3/4 c. water (177 ml)
  • 2 Tbsp. maple syrup (30 ml) use only 1 Tbsp. (15 ml) if you prefer less sweet
  • 2 bay leaves
  • 1 15 oz. can garbanzo beans
  • 1/2 c. frozen peas**
  • 2 tsp. lime zest approx. zest from one medium lime
  • chopped fresh parsley for garnish (optional)


  • First, thoroughly rinse the rice and add it to a pot along with the water and salt.  Bring to a boil, then cover and simmer for 30 minutes.  When done, fluff with a fork.
  • Next, get all of the ingredients for the coconut curry vegetables all chopped, measured and ready to go, as this recipe moves pretty quickly and there's no time to measure or chop once you get going. All of the spices and seasonings can go in the same pinch bowl.
  • In a separate medium/large pot, heat the water over medium-high heat for about 1 minute.  Then, add the chopped onion and garlic and stir for an additional minute.
  • Next, add the cauliflower and carrots and stir for 4 - 5 minutes.
  • Then, add the spices and stir for 30 seconds to a minute just until the vegetables are evenly coated with spices.
  • Now, pour in the coconut milk, 3/4 cup water, maple syrup, bay leaves and stir until combined.  Allow this mixture to simmer for about 10 minutes.  By now, your kitchen should be filled with the glorious smells of curry, cooking rice and coconut.  YUM.
  • After those 10 minutes, add the garbanzo beans, frozen peas and lime zest.  Stir and allow to simmer an additional 5 minutes. Pull out the two bay leaves before serving.
  • That's it!  Simply fill bowls with desired amounts of Forbidden Rice, then top with heaping ladles of coconut curry vegetables.


**Not a fan of cauliflower, carrots or peas? No prob! Use broccoli, whole snap peas, chopped asparagus, cubed butternut squash and/or chopped red bell pepper instead! This recipe is super flexible when it comes to the veggies used.
  • If you can't find forbidden rice, any type of rice or quinoa works well with this recipe.
  • Feel free to add tofu to this recipe to make it even heartier. 
  • This recipe is great for weekly meal prep - it can stay in the fridge for about five days!