Basmati rice with vegetables and curry

My Vegetable and Curry Basmati Rice recipe is a vibrant and aromatic all-in-one dish that combines basmati rice with Indian spices. It’s loaded with a garden-fresh blend of cauliflower, green beans, and peas. Vegetarian and gluten-free.

Ingredients

• Butter
• Onion
• Red pepper
• Cauliflower
• Green beans
• Garlic
• Basmati rice
• Fresh ginger
• Ground turmeric
• Ground coriander
• Cumin
• Ground cardamom
• Salt
• Frozen peas

What is basmati rice?

Basmati rice is an aromatic long-grain rice traditionally grown in India and Pakistan. It is known for its fragrant, slightly nutty aroma and light, fluffy texture when cooked – each grain stays separate instead of clumping together.

Toast rice

Toasting the rice gives it the opportunity to develop a delicious nutty flavor. This is the same method I use for my toasted coconut rice. You can also use brown rice.

Cooking rice with spices

This method brings so much flavor to every bite, and since the vegetables are cooked right in it, it’s the only side dish you need. I sometimes make it with my own blend of Indian spices.

Optional additions

• Fresh coriander/fresh coriander
• Cooked carrots
• cooked broccoli
• Mushrooms
• Cashew nuts

What to serve with basmati rice

Use leftovers

This Vegetable Curry Basmati Rice would make the best Indian Fried Rice using leftovers. Heat the vegetable oil over medium-high heat. Add 2 beaten eggs and stir, breaking the eggs. Add leftover rice, stir and cook until rice is hot, golden and crispy. add protein.

Store leftover rice

Print

Basmati rice with vegetables and curry

A vibrant and aromatic all-in-one dish that combines basmati rice and Indian spices. It’s loaded with a garden-fresh blend of cauliflower, green beans, and peas. Making it as colorful as it is delicious.

Course Side dishes

Kitchen Indian

Preparation time 10 minutes minutes

Cooking time 27 minutes minutes

Total duration 37 minutes minutes

Servings 4

Calories 160kilocalories

Author Janette

• 1 tablespoon unsalted butter
• 1 ½ cups (170 grams) yellow onion, chopped
• 6 ounces (170 grams) red pepper, chopped
• 3 ounces (84 grams) cauliflower, cut into small florets
• 3 ounces (84 grams) green beans, cut into 1/2-inch pieces
• 1 clove garlic grated
• 1 cup (105 grams) basmati rice, rinsed
• 1 teaspoon fresh ginger grated
• ¼ teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon cumin
• ¼ teaspoon ground cardamom
• 1 teaspoon salt
• 1 cup (140 grams) frozen peas

• In a large skillet, heat the butter over medium heat. Once melted and slightly bubbling, add the onions, red pepper, cauliflower and green beans. Sauté until softened, about 10 minutes.

• Add the garlic, rice, ginger, turmeric, coriander, cumin, cardamom (the spices are listed as curry powder in the video), and salt. Stir and cook for 1 minute. Add 2 cups (472 ml) water, mix well. Bring to the boil, cover and cook until the liquid is absorbed and the rice is tender. Add a little more water if necessary. Stir in the peas and serve.

Portion: 1 | Calories: 160kilocalories | Carbohydrates: 28g | Protein: 5g | Fat: 4g | Saturated fat: 2g | Polyunsaturated fats: 2g | Cholesterol: 8mg | Sodium: 570mg | Fiber: 5g | Sugar: 7g