It is quick and easy to cook, and it can easily be arranged to make a vegan/vegetarian version as well. I recommend using a special Japanese curry mix, which gives a wonderful deep flavour. Most curry mixes are suitable for vegans/vegetarians, and using this, the curry rice can be made in just 30 minutes!. Keep them seperate or the rice goes soggy. I have meal containers with a section divide and put rice in one curry in another. Before that i just used separate containers for each. I add things like gravy on top of rice with no issues so I don't see why curry would be any different.

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Instructions. Heat a tablespoon of oil in a medium-sized pot. Add the onion and saute until soft and translucent. Add the garlic, ginger and spices and cook for 30 seconds. Stir in the rice then pour in the water/stock and season with salt. Allow to simmer until most of the water has been absorbed (approximately 10 minutes) then stir in the peas.. Directions. Step 1 In a large pot over medium heat, melt ghee. Add curry leaves and fry until translucent and crispy, then remove and set aside. Step 2 Add to pot most of the onion, reserving ¼.