CURRY VEGETABLE BASMATI RICE
Vegetables and basmati rice are cooked with curry powder that will pair so well with any chicken, beef or fish dish.
Provided by Janette
Categories Side dishes
Time 37m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 160 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 4 grams fat, Fiber 5 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 570 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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
CREAMY VEGETABLE CURRY WITH RICE
Make and share this Creamy Vegetable Curry with Rice recipe from Food.com.
Provided by Doreen Randal
Categories Long Grain Rice
Time 46m
Yield 1 batch
Number Of Ingredients 10
Steps:
- Place rice in a large microwave-safe bowl with 3 cups boiling water and the salt. Cook on HIGH 12 - 14 minutes.
- (Do not cover the rice or it will boil over.) Set aside. Place the oil and onion in a large dish and cook on HIGH for 2 minutes.
- Stir in the curry powder and cook on HIGH 30 seconds.
- Pour coconut milk into the dish so that it is well combined.
- Add the vegetables, cover and cook on HIGH for 10 minutes; stir after 5 minutes.
- Reheat the rice and fluff up with a fork.
- Serve the curry over the rice. Cheers, Doreen Doreen Randal, WAnganui.
- New Zealand
Nutrition Facts : Calories 1763.4, Fat 65.3, SaturatedFat 45.4, Sodium 1288, Carbohydrate 270.2, Fiber 12.9, Sugar 13, Protein 32
GREEN CURRIED VEGETABLES
Steps:
- Bring a large pot of water to a boil and generously season with salt. Add in carrots and potatoes and simmer 4 minutes. In a small skillet heat cumin and coriander until aroma is released. In a blender combine spices, cilantro, ginger, jalapeno, garlic, onion and lime juice. Blend until it forms and paste. Add 1 to 2 tablespoons of water if necessary. Add broccoli and cauliflower to boiling water and cook for 1 minutes. Stir in zucchini and simmer for 1 minute. Drain vegetables and return to pot. Add chicken stock, coconut milk and 2 to 3 tablespoons curry paste. Bring to a simmer and serve with basmati rice.
- Bring a large pot of water to a boil and generously season with salt. Add in carrots and potatoes and simmer 4 minutes. In a small skillet heat cumin and coriander until aroma is released. In a blender combine spices, cilantro, ginger, jalapeno, garlic, onion and lime juice. Blend until it forms and paste. Add 1 to 2 tablespoons of water if necessary. Add broccoli and cauliflower to boiling water and cook for 1 minutes. Stir in zucchini and simmer for 1 minute. Drain vegetables and return to pot. Add chicken stock, coconut milk and 2 to 3 tablespoons curry paste. Bring to a simmer and serve with basmati rice.
VEGETABLE CURRY (WITH CHICKEN, IF YOU WANT)
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield about 4 to 6 main course servings
Number Of Ingredients 21
Steps:
- In a small food processor (mini-chopper), combine the garlic, ginger, and 1 tablespoon water and puree to a paste.
- Heat the oil in a stew pot or Dutch oven over medium-high heat. Add the coriander, cumin, cardamom, allspice, cloves, cinnamon stick, and bay leaf and cook, stirring constantly, until toasted and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute.
- Add the tomato and cook, stirring, until the oil begin to separate and there is a distinctive crackling sound as the ingredients "re-fry" in the oil, about 6 minutes.
- Add the vegetables, season with salt and pepper and stir to combine.
- Add the coconut milk and enough water to just cover the vegetables. Bring to a boil, lower the heat, and simmer, covered, until tender, about 15 to 20 minutes.
- Using a slotted spoon transfer the vegetables to a bowl. Bring the broth to a boil and cook, stirring occasionally, until reduced to a sauce-like consistency. If using the chicken, add and reheat. Return the vegetables to the sauce and stir to combine. Season with salt and pepper. Transfer to a platter and garnish with the cilantro.
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.
TWISTED CURRY VEGETABLE FRIED RICE
Came up with this delicious concoction after getting tired of going out for overpriced, bland fried rice. A lot of interesting flavors come together to make this spicy, delicious meal. Enjoy!
Provided by CAFN8ME
Categories Side Dish Rice Side Dish Recipes
Time 22m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet or wok over medium heat. Add garlic; cook until fragrant, about 2 minutes. Add frozen vegetables; cook until heated through, about 5 minutes. Stir in rice, egg whites, lemon juice, cayenne pepper, salt, curry powder, and black pepper. Increase heat to medium-high. Saute, stirring every 3 or 4 minutes, until thoroughly combined and heated through, 10 to 15 minutes.
Nutrition Facts : Calories 135.2 calories, Carbohydrate 21.2 g, Fat 4.4 g, Fiber 3 g, Protein 3.8 g, SaturatedFat 0.4 g, Sodium 87.9 mg, Sugar 0.2 g
CURRIED RICE, BEANS AND VEGETABLE PILAF
Categories Blender Bean Herb Rice Vegetable Side Low Fat Vegetarian Currant Sweet Potato/Yam Collard Greens Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Place chutney in blender. Add broth gradually and puree. Set aside.
- Heat oil in heavy large saucepan over medium heat. Add bell pepper and garlic and sauté 3 minutes. Add rice and curry powder and stir 1 minute. Add beans, potato, greens and currants and stir to blend. Add broth mixture. Bring to boil. Reduce heat to low, cover and simmer until rice and vegetables are tender and liquids are absorbed, about 25 minutes. Turn off heat and let stand covered 10 minutes.
- Mound pilaf in large bowl. Serve, passing yogurt separately, if desired.
CURRIED RICE & EGG SALAD
Enjoy this lightly spiced rice and egg salad as a side dish at a summer barbecue or picnic. Top with toasted almonds, grated carrots and sliced cucumbers
Provided by Cassie Best
Categories Side dish
Time 37m
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan and cook the onion for 8-10 mins until soft and just turning golden. Boil the kettle. Stir the curry paste, ground turmeric, rice and raisins into the onions. Crumble over the stock cube and pour over enough boiled water from the kettle to cover the rice by ½cm (about 1 litre). Season with some salt. Bring to a gentle simmer, then cover the pan, reduce the heat to its lowest setting and cook for 2 mins more. Without taking off the lid, remove from the heat and leave to steam for 15 mins. This will give you perfect, fluffy rice.
- Meanwhile, bring another pan of water to the boil and cook the eggs for 7 mins. Plunge into a bowl of cold water to stop them cooking and once cool, drain and halve.
- Tip the rice into a container and chill for at least 1 hr, or up to two days. When you're ready to serve, scatter over the coriander and almonds, and top with the grated carrot, cucumber slices and eggs.
Nutrition Facts : Calories 491 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 1.3 milligram of sodium
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
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