Garden Vegetable Curry with Rice

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

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  • 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

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Expert Tips

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

Nutritional information

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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.