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Sheet Pan Vegetable Coconut Curry Rice

Jerrelle Guy

Chef notes

You're going to love this versatile rice medley. It's perfect for a weeknight meal because everything is conveniently mixed together, dumped right onto a sheet pan and ready to eat in 30 minutes. Once you pull this pan from the oven, the onions will be caramelized, the raisins will be plump, the veggies will be tender and the room will fill with the smell of what I like to call "sheet pan potpourri." Before everyone starts digging in, make sure to hit it with a heavy sprinkling of chopped cilantro and a nice squeeze of lemon.

Technique tips: Make sure the coconut milk and water mixture is boiling hot when you pour it over the uncooked rice. It immediately revives those pungent spices before the rice and veggies start absorbing them in the oven, plus it yields nice fluffy, feathery rice. If you can, make a paste of the garlic cloves and ginger by mashing them in a mortar and pestle or with the side of your knife to help release all the oils from their roots.

Swap options: Swap the broccoli and carrots for any of your other favorite veggies like eggplant, cherry tomatoes, mushrooms, green beans, chickpeas, peas or whatever you have and love. As far as spices go, I kept it as uncomplicated as possible, but please get as wild as you like with any additional spices you want to add. I love adding a whole cinnamon stick, star anise, bay leaves, cloves and cumin. For even more flavor, replace the curry with equal parts garam masala.


  • 1 2-inch knob fresh ginger, sliced into coins
  • 6 cloves garlic
  • 2 cups basmati rice, rinsed until clear then drained
  • One 14-ounce can full-fat coconut milk
  • 3 tablespoons olive oil, plus more for greasing
  • tablespoons curry powder or garam masala
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • teaspoons kosher salt
  • 1/2 small red onion, thinly sliced
  • 1/4 cup raisins
  • 1 cup chopped carrots
  • 2 cups broccoli florets
  • 2 bay leaves (optional)
  • 1-2 star anise (optional)
  • 1 cinnamon stick (optional)
  • Chopped cilantro, for topping
  • 1/3 cup toasted cashew pieces, for topping
  • Fresh lemon juice, for topping



Heat the oven to 450°F and lightly grease a standard, half-size sheet pan (12-by-18-inches).


In a mortar and pestle or with the side of a knife, mash the ginger and garlic together to create a wet paste. Set aside.


In a medium saucepan, combine the coconut milk with 2¼ cups water and bring to a boil.


While the coconut milk is heating, in a large bowl, combine the rice, olive oil, ginger and garlic paste, curry powder, turmeric, paprika, cayenne pepper, salt, onions and raisins and mix until the rice is thoroughly coated. Add the carrots and broccoli and toss to combine. Transfer the mixture to the greased sheet pan, and add the whole spices like bay, star anise and cinnamon, if using. Spread everything out evenly in the pan and carefully pour the boiling coconut mixture evenly over the rice. Run a spoon through the mixture to make sure each grain is coated.


Cover the sheet pan with aluminum foil and very carefully, being sure not to spill the hot liquid, transfer the pan to the oven and bake for 30 minutes.


Remove the pan from the oven, fluff the rice and top with cilantro, toasted cashews and a squeeze of fresh lemon juice and serve.