Curry Vegetable Basmati Rice

My Curry Vegetable Basmati Rice recipe is a vibrant and aromatic one-pot dish that combines basmati rice with Indian spices. It is loaded with a garden-fresh mix 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 a long-grain, aromatic rice traditionally grown in India and Pakistan. It’s known for its fragrant, slightly nutty aroma and light, fluffy texture when cooked – each grain stays separate instead of clumping together.

Toasting rice

Toasting the rice gives it a chance to develop a lovely, 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 packs so much flavor into every bite, and because the veggies are cooked right in, this is the only side dish you need. I sometimes make this with my own Indian Spice Blend.

Optional additions

• Fresh cilantro/fresh coriander
• Cooked carrots
• Cooked broccoli
• Mushrooms
• Nutty cashews

What to serve with basmati rice

Using leftovers

This Curry Vegetable Basmati Rice would make the best Indian-style fried rice using the leftovers. Heat vegetable oil over medium-high heat. Add 2 whisked eggs and stir breaking up the eggs. Add the leftover rice, stir and cook until the rice is heated, browned and crispy. add protein.

Storing leftover rice

Print

Curry Vegetable Basmati Rice

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

Course Side dishes

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 27 minutes minutes

Total Time 37 minutes minutes

Servings 4

Calories 160kcal

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

• To a large frying pan heat the butter over medium heat. When 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 (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 a simmer, cover and cook until the liquid is absorbed and the rice is tender. Add a little more water if needed. Stir in the peas and serve.

Serving: 1 | Calories: 160kcal | Carbohydrates: 28g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 570mg | Fiber: 5g | Sugar: 7g