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.
Yield 5 Number Of Ingredients 11 Steps:
In a large saucepan over medium-high, heat oil and saute onion, and garlic until golden. Stir in curry powder and tomato paste, cook 2 to 3 minutes. Stir in tomatoes, vegetable bouillon cube, mixed vegetables, water, salt and pepper to taste. Cook approximately 30 minutes until vegetables are well done (not crunchy). Sprinkle with fresh cilantro prior to serving.
Time 35m Yield 4 Number Of Ingredients 10 Steps:
Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes. Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.
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.
Time 35m Yield 7 servings. Number Of Ingredients 7 Steps:
In a large saucepan, saute rice and onion in butter for 5 minutes. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until rice is tender.
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.
More about “vegetable curried rice recipes”
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
