We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Garden Vegetable Curry with Rice

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

(3)
(1)
Save and Share
  • prep time 35 min
  • total time 35 min
  • ingredients 16
  • servings 4
 

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

SAVE ON THIS RECIPE!

LOCATION

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

toggle

Expert Tips

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

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

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