We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Garden Vegetable Curry with Rice

(3)
  1 reviews
  • 35 min prep time
  • 35 min total time
  • 16 ingredients
  • 4 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

The exotic curry sauce is a perfect match for tender fresh veggies.

Ingredients

2
cups uncooked instant white rice
3 3/4
cups water
1
tablespoon vegetable oil
3
teaspoons curry powder
1/2
teaspoon salt
1/4
teaspoon ground cumin
Dash ground red pepper (cayenne)
1
small onion, coarsely chopped (about 1/3 cup)
1
clove garlic, finely chopped
6
small red potatoes, cut into 3/4-inch cubes (2 cups)
2
medium carrots, cut into 1-inch pieces (3/4 cup)
1
extra-large vegetarian vegetable bouillon cube
2
cups fresh small broccoli florets
2
cups fresh small cauliflower florets
1/2
medium red bell pepper, coarsely chopped (1/2 cup)
2
tablespoons all-purpose flour

Steps

  • 1 Cook rice in 2 cups of the water as directed on package.
  • 2 In 3-quart saucepan, heat oil over medium-high heat until hot. Add curry powder, salt, cumin and ground red pepper; cook and stir 1 minute. Add onion and garlic; cook and stir 1 minute longer.
  • 3 Add potatoes, carrots, bouillon cube and 1 1/2 cups of the remaining water. Heat to boiling. Reduce heat to medium; cover and simmer 10 minutes.
  • 4 Add broccoli, cauliflower and bell pepper; cover and simmer 4 to 6 minutes or until vegetables are crisp-tender.
  • 5 In small bowl, mix remaining 1/4 cup water and the flour until smooth. Add to saucepan; cook and stir over medium heat until mixture boils and thickens. Boil and stir 1 minute. Serve over rice.
  • 1 Cook rice in 2 cups of the water as directed on package.
  • 2 In 3-quart saucepan, heat oil over medium-high heat until hot. Add curry powder, salt, cumin and ground red pepper; cook and stir 1 minute. Add onion and garlic; cook and stir 1 minute longer.
  • 3 Add potatoes, carrots, bouillon cube and 1 1/2 cups of the remaining water. Heat to boiling. Reduce heat to medium; cover and simmer 10 minutes.
  • 4 Add broccoli, cauliflower and bell pepper; cover and simmer 4 to 6 minutes or until vegetables are crisp-tender.
  • 5 In small bowl, mix remaining 1/4 cup water and the flour until smooth. Add to saucepan; cook and stir over medium heat until mixture boils and thickens. Boil and stir 1 minute. Serve over rice.

Expert Tips

Make this dish heartier by adding 2 cups chopped cooked turkey or chicken.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 2 Cups
Calories
450
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
1260mg
53%
Total Carbohydrate
90g
30%
Dietary Fiber
9g
36%
Sugars
7g
7%
Protein
11g
11%
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
90%
90%
Calcium
10%
10%
Iron
34%
34%
Exchanges:
3 Starch; 2 Other Carbohydrate; 1 Vegetable; 1 Fat;
Carbohydrate Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved