Garden Vegetable Curry with Rice

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

  • 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
  • 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.
  • 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.
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