Red Curry Veggie Rice

Ready in
40 min
This hearty combination of rice, veggies and chick peas can be served as a side or as a stand-alone meal, and it’s ready in under an hour.

Serving Size


Estimated Cost*


Per Serving

Prep Time

15 min

Cooking Time

25 min

Price/Availability Effective Date: February 10, 2014


3 tbsp Becel® Buttery Taste margarine
1 sml Sweet onion finely chopped
2 lrg Carrot peeled and diced
2 cups Cauliflower florets small, finely chopped
2 Clove Garlic
1 tbsp Thai red curry paste
1 cup Basmati rice
2 cups Reduced sodium chicken broth
1 tbsp Apple Cider Vinegar
1 can Chick Peas no salt added, rinsed and drained
1 cup Frozen Peas sweet


  1. Melt Becel® Buttery Taste margarine in large saucepot over medium heat and cook onion, carrots and cauliflower, stirring occasionally, until crisp-tender, about 5 minutes.
  2. Stir in garlic and curry paste and cook, stirring constantly, 1 minute. Add rice and cook, stirring constantly, until rice is coated well, about 2 minutes.
  3. Stir in broth, vinegar and chick peas. Bring to a boil over high heat. Reduce heat to low and simmer covered 17 minutes.
  4. Stir in peas and cook covered until rice is tender, about 3 minutes.

Recipe notes

TIP: Add a little crunch by stirring in 1 Tbsp (15 mL) toasted slivered almonds before serving.

+Not available at Walmart.
++Available in select stores only.

* Estimated cost per person based on prices for ingredients listed in the recipe as of the Price/Availability Effective Date. Like products may be substituted. Prices and selection may vary by store. Certain items not available in all stores, or at Walmart. Ingredient availability confirmed as of the Price/Availability Effective Date. Seasonal items available at peak only. Check with your local store or for availability.

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