Main Course

Wild Rice Curry (Rice and Curry Indian Style)

Original name: Rice and Curry with Wild Rice Curry

Prep

15 mins

Cook

35 mins

Servings

IndianEasyLunchVegetarianGluten FreeDairy Free

About this dish

This vibrant Indian-style rice and curry dish features nutty wild rice cooked with aromatic spices and a medley of vegetables, finished with a splash of tamarind for tangy depth. It's a fast, one-pot meal that brings the warmth of home cooking to your table.

Inspired by classic Indian dal-chawal but with a wild twist, this recipe uses wild rice's chewy texture to soak up all the bold flavors.

Ingredients

UK and US measurements are both included for every recipe.

wild rice

grain

1 cup (200g)

Imperial: 1 cup

water

liquid

4 cups (960ml)

Imperial: 4 cups

onion, chopped

vegetable

1 medium (150g)

Imperial: 1 medium (5 oz)

carrot, diced

vegetable

1 medium (100g)

Imperial: 1 medium (3.5 oz)

peas

vegetable

1/2 cup (75g)

Imperial: 1/2 cup (2.6 oz)

tomato, chopped

vegetable

1 medium (120g)

Imperial: 1 medium (4 oz)

garlic, minced

herb

4 cloves (12g)

Imperial: 4 cloves

ginger, grated

herb

1 small piece (10g)

Imperial: 1 small piece (0.35 oz)

green chilli, slit

vegetable

1 (optional)

tamarind paste

seasoning

1 tablespoon (15g)

Imperial: 1 tablespoon

mustard seeds

spice

1 teaspoon (3g)

Imperial: 1 teaspoon

cumin seeds

spice

1 teaspoon (2g)

Imperial: 1 teaspoon

turmeric powder

spice

1/2 teaspoon (1g)

Imperial: 1/2 teaspoon

coriander powder

spice

1 teaspoon (2g)

Imperial: 1 teaspoon

red chilli powder

spice

1/2 teaspoon (1g)

Imperial: 1/2 teaspoon

garam masala

spice

1 teaspoon (2g)

Imperial: 1 teaspoon

vegetable oil

fat

2 tablespoons (30ml)

Imperial: 2 tablespoons

fresh cilantro, chopped

herb

2 tablespoons (8g)

Imperial: 2 tablespoons

salt

seasoning

to taste

Method

Prepare wild rice

35 minutes

Rinse wild rice under cold water. In a large pot, bring 4 cups of water to a boil, add wild rice, reduce heat to low, cover, and simmer for 30-35 minutes until rice is tender but still chewy. Drain any excess water and set aside.

Temper spices

5 minutes

While rice cooks, heat vegetable oil in a large pan or pot over medium heat. Add mustard seeds and cumin seeds; when they start to pop, add chopped onion and sauté until translucent, about 3-4 minutes.

Add aromatics

1 minute

Add minced garlic, grated ginger, and slit green chilli (if using). Sauté for 1 minute until fragrant.

Cook vegetables

6 minutes

Add diced carrot and frozen peas. Stir and cook for 2-3 minutes. Then add chopped tomato and cook until they soften and release moisture, about 3 more minutes.

Add spices

1 minute

Reduce heat to low. Add turmeric powder, coriander powder, red chilli powder, and garam masala. Stir well to coat vegetables, cooking for 1 minute.

Combine rice and tamarind

3 minutes

Add the cooked wild rice to the vegetable mixture along with tamarind paste. Mix gently. Add salt to taste and adjust consistency with about 1/4 cup water if needed for a saucier curry. Simmer for 2-3 minutes to meld flavors.

Finish and serve

1 minute

Stir in fresh cilantro and remove from heat. Serve hot.

Equipment

Large pot with lid
Large pan or pot
Wooden spoon
Knife
Cutting board
Measuring cups and spoons

Nutrition facts

360 kcal

Calories

8 g

Protein

50 g

Carbohydrates

7 g

Fat

6 g

Fiber

380 mg

Sodium

Tips

Wild rice takes longer to cook than white rice, so be patient and check for doneness after 30 minutes — it should be tender but still have a pleasant chew.
For a richer flavor, you can add a can of coconut milk or a handful of diced potatoes along with the other vegetables.
Toast one dried red chilli with the mustard seeds for an extra layer of heat that complements the tamarind tang beautifully.

Serving suggestions

Serve this wild rice curry with a side of cooling yogurt and mango pickle for a complete Indian meal. It also pairs well with warm naan or as a filling in lettuce wraps.

Rate this recipe

No ratings yet. Be the first to rate it.

Recipe by

Arjun Trivedi

Specialises in Indian cuisine

Arjun is a chaat wallah who makes pani puri so good people cry.

Describe yourself in three words: Fun, fast, tamarind energy.