Curried Vegetable Rice Food
VEGETABLE CURRIED RICE
"I've served this rice recipe to family and guests often and always receive high praise," writes Frances Easton from Warrenton, Virginia. With its mild curry flavor, this colorful side could complement a variety of main dishes. FRANCES' TIP: "This is an easy recipe to double for family get-togethers or potlucks."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, cook rice and onion in oil until rice is lightly browned and onion is tender. Stir in the broth, curry powder, salt and turmeric. Bring to a boil. Reduce heat; cover and simmer for 12 minutes. , Stir in corn and peas. Cover and simmer 3-6 minutes longer or until rice and vegetables are tender. Sprinkle with almonds.
Nutrition Facts : Calories 184 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 318mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
CURRIED RICE & VEGETABLE SOUP
Make and share this Curried Rice & Vegetable Soup recipe from Food.com.
Provided by FDADELKARIM
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine water, broth, & vegetables in a large saucepan. Bring to a boil then stir in the rice, curry, salt, & pepper sauce.
- Reduce to medium-low then cover & simmer for 8 minutes or until rice is tender.
- Stir in the coconut milk & continue to cook for 3 minutes or until heated. Remove from the heat & stir in the lime juice.
- Ladle into bowls & serve immediately.
CHEESY CURRIED VEGETABLES AND RICE
This recipe was given to me by a lovely neighbour many years ago. It was one of her favourites whenever her vegetarian daughter and her family visited. It could be adapted to use whatever vegetables are on hand. The potatoes with rice seem strange but they go surprisingly well!
Provided by Cirque
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook the rice and onion together.
- Drain well and place the rice and onion at the base of a large casserole dish.
- Sauté the curry powder in the butter for a couple of minutes.
- Add the carrot, zucchinis and celery and cook gently for 8 minutes.
- Add the mushrooms and cook for another 2 minutes.
- Cover the rice with the vegetables.
- Cook the potatoes until just tender and place over the vegetables.
- Make four cups of cheese sauce and pour over the vegetables.
- Cover with grated cheese and breadcrumbs (mixed).
- Cook in a moderate over for about 30 minutes.
Nutrition Facts : Calories 672.2, Fat 32.1, SaturatedFat 15.7, Cholesterol 71, Sodium 1701.7, Carbohydrate 74.3, Fiber 6.9, Sugar 5.4, Protein 22.9
CURRIED VEGETABLE RICE
Make and share this Curried Vegetable Rice recipe from Food.com.
Provided by ratherbeswimmin
Categories Curries
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Add the first 9 ingredients to a 4-quart slow cooker; stir the ingredients to mix them up.
- Pour the broth and coconut milk over the vegetable mixture.
- Cover and cook on LOW for 7-8 hours.
- Stir in the rice and frozen peas; cover and cook 5 more minutes.
- Ladle mixture onto individual plates and sprinkle with cashews.
Nutrition Facts : Calories 415.6, Fat 20, SaturatedFat 13.7, Sodium 735.2, Carbohydrate 53.5, Fiber 5.4, Sugar 5.9, Protein 8.8
More about "curried vegetable rice food"
GARDEN VEGETABLE CURRY WITH RICE RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (3)Category Side DishServings 4Total Time 35 mins
- 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.
- 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.
- Add broccoli, cauliflower and bell pepper; cover and simmer 4 to 6 minutes or until vegetables are crisp-tender.
VEGETABLE CURRY (SO MUCH FLAVOR!) - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
5/5 (11)Total Time 1 hrCategory Dinner, Main CourseCalories 364 per serving
- PREP: Dice the onion, mince the garlic, and mince the ginger. Peel and dice the sweet potatoes to get about 4 and 1/2 cups. Set aside.
- SAUTE: Add the 1/4 cup coconut oil to a large cast iron pot and heat on medium high. Once oil is melted, add in the 1 and 1/2 cups finely diced onion, 1 and 1/2 tablespoons finely minced ginger, and 1 tablespoon finely minced garlic. Sauté until tender and very fragrant, about 7-9 minutes. Reduce heat to low if anything is burning or getting too brown. While everything is sauteing, measure out the spices and add to the pot: 3/4 teaspoon ground turmeric, 1 teaspoon ground cumin, 1 teaspoon garam masala, 1 tablespoon yellow curry powder, 1 and 1/2 teaspoons paprika, 1 and 1/2 teaspoons ground coriander, and 2 tablespoons red curry paste. Season to taste, I add 1 and 1/4 teaspoons salt and 1/4 teaspoon pepper, or to preference. Cook and stir until fragrant, over medium low heat, 1-3 minutes.
- ADD VEGGIES: Add in the cubed 4 and 1/2 cups sweet potatoes and stir to coat in spices. Cook over low heat, stirring occasionally as you chop the cauliflower. Coarsely chop the cauliflower -- it doesn't need to be in individual florets or anything special, just a quick coarse chop. Add the 3 and 1/2 cups cauliflower and stir to coat in everything. Add in the 2 cans coconut milk, 1 can crushed tomatoes, and 1 cup vegetable stock. Stir and bring to a boil, and then reduce the heat to low and simmer, covered, for 18-25 minutes or until veggies are tender. Remove lid and stir occasionally -- every 7 or so minutes. (Check tenderness by piercing with a fork; if sweet potatoes pierce easily, they're ready). While the curry is simmering, I like to cook up some basmati rice (See Note 2).
- FINISHING: Stir in the 3/4 cup frozen peas and 1/3 cup diced cilantro. If desired, add in some fresh lime juice or serve lime wedges with individual plates. Serve over cooked basmati rice, with naan bread, and enjoy immediately.
EASY CREAMY VEGETABLE CURRY - SIMPLY DELICIOUS
From simply-delicious-food.com
4.5/5 (176)Calories 235 per servingCategory Dinner
- Cut the vegetables in similar-sized chunks. I always chop the peppers a little smaller since I prefer them that way.
- Very large cauliflower/broccoli florets can be halved/quartered. Place the vegetables (except for the spinach) on a large sheet pan and drizzle with olive oil.
- Season with salt then place in the oven and allow to roast for 30 minutes until caramelized and golden.
- While the vegetable are roasting, make the curry base. Fry finely diced onion, garlic and ginger in a splash of oil until fragrant.
VEGETABLE CURRY | RECIPETIN EATS
From recipetineats.com
CURRY VEGETABLES RECIPE | BON APPéTIT
From bonappetit.com
10 BEST VEGETABLE CURRY RICE RECIPES | YUMMLY
From yummly.com
CURRIED RICE | RECIPETIN EATS
From recipetineats.com
EASY VEGETABLE CURRY (30 MINUTES!) – A COUPLE COOKS
From acouplecooks.com
BEST CURRIED RICE RECIPE - HOW TO MAKE CURRY RICE
From delish.com
UDUPI-STYLE VEGETABLE PULAO: A DELICIOUS ONE POT RICE RECIPE
From food.ndtv.com
VEGETABLE CURRY RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
EASY CURRY RICE RECIPE - GLUTEN FREE - VEGAN IN THE FREEZER
From veganinthefreezer.com
CHICKPEA AND VEGETABLE CURRY - CANADA'S FOOD GUIDE
From food-guide.canada.ca
THAI RED CURRY RECIPE WITH VEGETABLES - COOKIE AND KATE
From cookieandkate.com
VEGAN CURRIED RICE - HEALTHY WORLD CUISINE
From hwcmagazine.com
CURRIED RICE - CHILI PEPPER MADNESS
From chilipeppermadness.com
CURRIED VEGETABLES AND RICE RECIPE | EAT SMARTER USA
From eatsmarter.com
CURRIED RICE - PHYSICIANS COMMITTEE FOR RESPONSIBLE MEDICINE
From pcrm.org
CURRIED RICE WITH VEGETABLES
From greenbowl2soul.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love