Curry Vegetable Basmati Rice

My Curry Vegetable Basmati Rice recipe is a dynamic and aromatic one-pot dish that combines basmati rice with Indian spices. It’s filled with a mix of cauliflower, green beans, and garden-fresh peas. Vegetarian and gluten free.

Ingredients

• Butter
• Onion
• red chili pepper
• cauliflower
• Mung beans
• Garlic
• Basmati rice
• Fresh ginger
• ground turmeric
• coriander powder
• Cumin
• ground cardamom
• Salt
• Frozen peas

What is basmati rice?

Basmati rice is a long-grain, aromatic rice traditionally grown in India and Pakistan. It is known for its fragrant, slightly spicy aroma, and its light and tender texture when cooked – each grain remains separate and does not clump.

Roasting rice

Toasting the rice provides a chance to develop a nice nutty flavor—this is the same method I use for my Toasted Coconut Rice. You can also use brown rice.

Cook rice with spices

This method brings so much flavor to every bite, and because the vegetables cook right away, it’s the only side dish you’ll need. I sometimes make it with my own Indian Spice Blend.

Optional extras

• Fresh coriander leaves/fresh cilantro
• Cooked carrots
• Cooked broccoli
• mold
• Spicy cashew nuts

What to serve with basmati rice

Using leftovers

This Curry Vegetable Basmati Rice makes the best Indian fried rice using leftovers. Heat vegetable oil over medium-high heat. Add 2 beaten eggs and stir until the eggs break up. Add the remaining rice, stir and cook until the rice is heated through, browned and crispy. add protein.

Save leftover rice