Curried Vegetables On Rice Food

CURRY VEGETABLE BASMATI RICE

Steps:

• To a large frying pan heat the butter over medium heat. When melted and slightly bubbling, add the onions, red pepper, cauliflower and green beans. Sauté until softened, about 10 minutes.
• Add the garlic, rice, ginger, turmeric, coriander, cumin, cardamom (spices are listed as curry powder in the video) and salt. Stir and cook for 1 minute. Add 2 cups (472 ml) water, mix well. Bring to a simmer, cover and cook until the liquid is absorbed and the rice is tender. Add a little more water if needed. Stir in the peas and serve.

VEGETABLE CURRIED RICE

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.

CURRIED VEGETABLE-RICE SOUP

Steps:

• Coat a dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add squash, onion, carrot and garlic; sauté until vegetables are crips-tender.
• Stir in water, bouillon, curry powder, coriander, and cumin. Bring mixture to a boil; cover, reduce heat, and simmer 30 minutes.
• Add broccoli, cauliflower and rice. Cover and cook an additional 25 to 30 minutes or until rice is tender. Ladle soup into individual bowls.

CURRIED VEGETABLE PIE WITH RICE CRUST

Steps:

• Preheat oven to 180 degrees Celsius.
• Crust:.
• Rinse cooked rice in cool water and drain.
• Combine rice, butter, egg and cheese and mix well.
• Press into a greased 9" pie dish.
• Filling:.
• Heat extra butter in a med-large saucepan.
• Cook vegetables and spices for about 3 minute.
• Combine remaining ingredients in a bowl and mix well.
• Transfer veg into rice base and cover egg mix.
• Cook in a moderate oven for about 40 min, or until set.
• Serve hot with a salad.

CURRIED VEGETABLE RICE

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.

CURRIED CHICKEN AND VEGETABLES ON RICE

Steps:

• Sautee vegetables in butter until tender.
• Add curry powder, salt, sugar, ginger, and flour, stirring until completely mixed and bubbley.
• Stirring constantly, add chicken broth slowly enough to keep the mixture from lumping.
• Continue stirring until mixture thickens.
• Add milk, chicken and lemon juice, heating to a serving temperature.
• Serve over hot rice (we like brown rice, but choose your favorite).

CHEESY CURRIED VEGETABLES AND RICE

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.

CURRIED RICE & VEGETABLE SOUP

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.