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Indian Curry Rice Recipe (Vegetarian)

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Kids lunchbox Curry fried quinoa rice
Kids lunchbox Curry fried quinoa rice from www.reshmaseetharam.com

Description

This vegetarian Indian curry rice recipe is a delicious and hearty meal that is perfect for any occasion. The dish is made with a variety of spices and vegetables, including onion, garlic, ginger, tomato, and a blend of Indian spices. It is served over a bed of fluffy rice and is sure to be a crowd-pleaser.

Prep Time

The prep time for this recipe is approximately 15-20 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

  • 1 cup Basmati rice
  • 2 cups water
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tomato, chopped
  • 1 tablespoon olive oil
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can chickpeas, drained and rinsed
  • 1 cup vegetable broth
  • 1/2 cup frozen peas
  • 1/4 cup fresh cilantro, chopped

Equipment

  • Large pot with lid
  • Large skillet
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method

  1. Rinse the rice in cold water and drain. In a large pot, bring 2 cups of water to a boil. Add the rice and reduce the heat to low. Cover and simmer for 18-20 minutes or until the rice is tender and the water is absorbed. Remove from heat and set aside.
  2. While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes or until the onion is soft and translucent.
  3. Add the minced garlic and ginger and sauté for another 1-2 minutes or until fragrant.
  4. Add the chopped tomato and sauté for 2-3 minutes or until the tomato has softened and released its juices.
  5. Add the curry powder, cumin, turmeric, cayenne pepper, salt, and black pepper to the skillet. Stir to combine and cook for 1-2 minutes or until fragrant.
  6. Add the drained and rinsed chickpeas to the skillet and stir to combine.
  7. Add the vegetable broth to the skillet and bring to a simmer. Reduce the heat to low and let the mixture simmer for 10-15 minutes or until the sauce has thickened slightly.
  8. Add the frozen peas to the skillet and stir to combine. Cook for 2-3 minutes or until the peas are heated through.
  9. Stir in the fresh cilantro and remove the skillet from the heat.
  10. Fluff the cooked rice with a fork and divide it among four bowls. Spoon the chickpea curry over the rice and serve hot.

Notes

This dish can be made ahead of time and reheated in the microwave or on the stove. It will keep in the refrigerator for up to four days.

Nutrition Info

This vegetarian Indian curry rice recipe serves 4 and has the following nutritional information per serving:
  • Calories: 306
  • Protein: 8g
  • Fat: 5g
  • Carbohydrates: 57g
  • Fiber: 7g
  • Sugar: 5g
  • Sodium: 327mg

Recipe Tips

  • For a spicier curry, use more cayenne pepper or add a diced jalapeño pepper.
  • If you don't have vegetable broth on hand, you can use water instead.
  • This recipe can be easily doubled to serve more people.
  • Feel free to add other vegetables to the curry, such as diced bell pepper or zucchini.
  • If you want to make this recipe vegan, simply omit the yogurt or use a dairy-free yogurt alternative.

Enjoy this delicious and satisfying Indian curry rice recipe!


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