Curry Vegetable Rice

Curry Vegetable Rice is a fragrant and colorful dish that combines fluffy rice with a medley of fresh vegetables, all infused with aromatic curry spices. This hearty vegetarian dish is perfect for a comforting meal any day of the week.

Ingredients

• Basmati rice - 150 grams
• Water - 300 ml
• Vegetable oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Carrot - 1 medium, diced
• Bell pepper - 1 medium, diced
• Green peas - 100 grams, frozen or fresh
• Cauliflower - 100 grams, chopped into small florets
• Curry powder - 2 teaspoons
• Soy sauce - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Spring onions - 2, chopped (for garnish)

Steps

1. Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 15 minutes.
2. In a medium saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add minced garlic and ginger, sautéing for 1-2 minutes until fragrant.
3. Add diced carrot, bell pepper, and cauliflower to the pan, and cook for about 5 minutes, stirring occasionally, until slightly tender.
4. Stir in the green peas and curry powder, mixing well to coat the vegetables in the spices. Cook for another 2 minutes.
5. Drain the soaked rice and add it to the vegetable mixture. Pour in 300 ml of water, soy sauce, and season with salt and black pepper to taste.
6. Bring the mixture to a boil, then reduce the heat to low and cover the saucepan. Let it simmer for 15 minutes or until the rice is cooked and water is absorbed.
7. Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork before serving.
8. Garnish with chopped spring onions and serve hot.

Nutrition

• Calories: 385
• Protein: 9 g
• Carbs: 76 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.3 L

Health Benefits

• Rich in fiber from vegetables which aids digestion.
• Contains antioxidants from colorful veggies that support overall health.

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