Curry Vegetable Basmati Rice Recipes

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VEGETABLE CURRY ON BASMATI RICE



Vegetable Curry on Basmati Rice image

Provided by Veggie Cuisine

Time 1h30m

Yield 2

Number Of Ingredients 18

2 garden vegetable patties
1 cup (250 mL) raw basmati rice
1/4 cup (60 mL) raisins
1/4 cup (60 mL) boiling water
1 red onion large dice
1 Tbsp. (15 mL) extra virgin olive oil
2 tsp. (10 mL) minced, peeled ginger root
1-2 clove garlic minced
1 tsp. (5 mL) curry powder
1/2 tsp. (3 mL) cumin powder
1/2 cup (125 mL) coconut milk
1 1/2 cups (375 mL) original or vanilla soya drink
1/2 cup (125 mL) diced red pepper
1/2 cup (125 mL) diced green pepper
1/2 cup (125 mL) diced carrot
1/2 tsp. (3 mL) Salt
1 pinch of pepper
1/4-1/2 tsp. (1-2 mL) hot sauce (optional)

Steps:

  • Cut Yves Garden Vegetable Patties into 1/2-in. (2-cm) cubes. Set aside.In bowl, pour water over raisins and soak for 30 minutes.In saucepan, combine rice with 1 1/2 cups (375 mL) water, bring to boil, reduce heat and simmer 20 minutes.In skillet, sauté onion in oil over medium heat for 5 minutes or until onions are soft.Add ginger, garlic and sauté for 1 minute. Add curry, cumin and stir continuously for 2 minutes to avoid scorching the spices.Add coconut milk, soy milk, Yves Garden Vegetable Patties, peppers, carrots, salt, pepper, hot sauce (if using), raisins and soaking water. Bring to boil, reduce heat and simmer 10 minutes or until carrots are cooked.Serve curry over rice.

CURRY VEGETABLE BASMATI RICE



Curry Vegetable Basmati Rice image

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

1 cup (105 grams) basmati rice
2 1/2 cups (591 ml) water
1 tablespoon unsalted butter
1 1/2 cups (170 grams) yellow onion, chopped
6 ounces (170 grams) red pepper, chopped
3 ounces (84 grams) cauliflower, cut into small florets
3 ounces (84 grams) green beans, cut into 1/2 inch pieces
1 clove garlic, grated
1 teaspoon fresh ginger, grated
1/4 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon cumin
1/4 teaspoon ground cardamom
1 teaspoon salt
1 cup (140 grams) frozen peas

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

CURRIED AND HERBED BASMATI RICE



Curried and Herbed Basmati Rice image

Basmati rice, alone, is a wonderfully fragrant and fluffy rice. This is my own concoction with a pinch here and a dash there, but I tried to be more specific when writing the recipe. We enjoyed it very much, I hope you do also. If you love the taste of curry, you will love this rice.

Provided by Citruholic

Categories     White Rice

Time 30m

Yield 3 serving(s)

Number Of Ingredients 11

1 cup basmati rice
1 3/4 cups chicken stock (or vegetable for vegan)
2 -3 garlic cloves, minced
1 teaspoon curry powder
3 tablespoons extra virgin olive oil
1 lemon, zest of
2 tablespoons finely chopped fresh parsley
1 tablespoon minced fresh rosemary
1 tablespoon butter
salt and pepper
extra virgin olive oil, for last-minute dressing

Steps:

  • Heat medium 3-quart pot over medium-high heat with oil. Add minced garlic. Cook for 2 minutes. Don't burn garlic. Lightly brown.
  • Add rice. Constantly toss and stir to coat rice with garlic and oil and lightly toast rice.
  • Add chicken stock, curry powder and bring to a boil. Reduce heat and cover on simmer til rice has absorbed liquid (about 20 minutes).
  • During last 5 minutes of cooking rice, remove lid, add butter, rosemary and parsley. Stir. Recover.
  • If liquid is absorbed, reduce heat to low and keep warm. If rice appears dry, add small amount of olive oil. I recommend doing this anyway, as the Extra Virgin Olive Oil adds wonderful flavor.
  • Just before serving, add lemon zest to pot and toss to combine all ingredients. Salt and pepper to taste.

VEGETABLE AND FRUIT CURRY OVER BASMATI RICE



Vegetable and Fruit Curry over Basmati Rice image

This is a delightful, rather sweet curry that everyone seems to really love. It is vegan-friendly, but adding leftover shrimp works nicely, too. I've even used leftover turkey after Thanksgiving, and topped it with cranberry chutney! For a hotter curry, use cayenne instead of black pepper.

Provided by La Dilettante

Categories     Curries

Time 1h

Yield 8 , 8 serving(s)

Number Of Ingredients 14

1 cup onion, chopped
1/2 cup celery, chopped
1 garlic clove, minced
1/2 cup red bell pepper, chopped
1/2 cup parsley, chopped
1 large granny smith apple, chopped
1/2 cup frozen baby green pea
3 tablespoons olive oil
2 cups vegetable broth
1 cup coconut milk
1 tablespoon cornstarch
curry powder
salt and black pepper
1 cup green seedless grape, halved

Steps:

  • Heat oil in a large deep skillet. Saute' first six ingredients until tender.
  • Add peas, broth, and coconut milk, reserving a bit of the broth to mix with the cornstarch; add to low-simmering vegetables and stir until medium-thick.
  • Add curry powder, salt, pepper, and grapes. Simmer another two or three minutes.
  • Serve over basmati rice, and provide bowls of optional toppings: shaved coconut, grated sharp cheese, chopped cashews or peanuts, chopped green onions, chutney.

Nutrition Facts : Calories 229.3, Fat 11.3, SaturatedFat 6.5, Sodium 23, Carbohydrate 32.1, Fiber 2.1, Sugar 26.8, Protein 1.6

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