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.
Ingredients
- 1 tablespoon unsalted butter
- 1 ½ cups (170 grams) 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 bite-size 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
Instructions
- 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.
Video
Nutrition
Serving: 1 | Calories: 160kcal | Carbohydrates: 28g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 570mg | Fiber: 5g | Sugar: 7g