Curried Rice and Vegetables

Curried Rice and Vegetables is a vibrant and flavorful dish that combines aromatic spices with colorful vegetables, making it a delightful vegetarian meal. This easy-to-make recipe is perfect for a quick weeknight dinner or a cozy lunch.

Ingredients

• Basmati rice - 1 cup
• Vegetable broth - 2 cups
• Olive oil - 2 tablespoons
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Carrot - 1 medium, diced
• Bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Frozen peas - 1/2 cup
• Curry powder - 1 tablespoon
• Turmeric - 1/2 teaspoon
• Cumin - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cilantro - for garnish

Steps

1. Rinse the basmati rice under cold water until the water runs clear, then drain.
2. In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3-4 minutes.
3. Add the diced carrot, bell pepper, and zucchini to the pan. Cook for another 5-7 minutes until the vegetables are tender.
4. Stir in the curry powder, turmeric, cumin, salt, and black pepper, cooking for an additional minute until fragrant.
5. Add the rinsed rice to the pan, stirring to combine with the vegetables and spices.
6. Pour in the vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and liquid is absorbed.
7. Once cooked, remove from heat and stir in the frozen peas. Let sit covered for 5 minutes.
8. Fluff the rice with a fork, garnish with fresh cilantro, and serve warm.

Nutrition

• Calories: 350
• Protein: 9 g
• Carbs: 65 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from the colorful vegetables.
• High in fiber, supporting digestive health.

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