45 1962

Indian Vegetable Rice

May 15, 2011

I make one pot meals as often as possible so I know dinnertime will be easy. Especially when I'm not at my most focused (can you ever be focused when you’re seemingly always feeling exhausted and the kids are running around driving you crazy?), one pot meals ensure I don't have to think about having to turn on the oven and 2-3 burners in order to get the dinner on the table AND clean a bunch of pots and pans afterwards. As the name suggests, “one pot” means a meal that is simple to prepare and even simpler to clean up.

You can easily serve this Indian Vegetable Rice as a vegetarian entree or as a side dish for chicken or fish (which will leave you some leftovers for your next day’s lunch). My kids are big fans of most rice recipes and they love the flavor of curry so this reasonably inexpensive meal goes over very well with my clan and hopefully will for yours too.

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Indian Vegetable Rice  (Serves 4)

  • Prep Time:5 minutes,
  • Cook Time: 45 minutes,
  • Total Time: 50 minutes,

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 small garlic clove, minced
  • 1 cup brown basmati rice
  • 1 small russet potato, peeled and diced into 1/2 inch cubes
  • 1 medium carrot, peeled and chopped
  • 1 teaspoon kosher salt
  • 2 teaspoons curry powder
  • 2 cups water
  • 1/2 cup frozen peas

Preparation

  1. 1. Heat oil in a medium size pot over medium heat and sauté onions for 3 minutes. Add the garlic and sauté an additional minute.
  2. 2. Add the rice, potato, carrots, salt and curry powder and stir to combine.
  3. 3. Pour 2 cups of water into the pot and bring to a boil. Reduce to a simmer, cover and cook for 40 minutes.
  4. 4. Fluff rice with a fork, add the peas and combine.
  5. 5. Serve.
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Comments






1 2

  1. Nimmy

    June 3, 2013 at 9:51 am

    Reply

    What is curry powder?

  2. claire

    January 27, 2013 at 8:52 pm

    Reply

    Made this today, my 10 month old couldn’t get enough of it! My husband liked it as well. So glad to fine an easy indian recipe that didn’t have a lot of heavy ingredients. I did put in paprika and tumeric, and I used just regular brown rice. I used chicken stock for the liquid. It took longer to good and needed about an extra cup of liquid but turned out great.

  3. Allie

    November 10, 2012 at 2:02 pm

    Reply

    Yum! Everyone had seconds. Made some changes for extra flavor: chicken broth instead of water, 2 garlic cloves, 3 tsp curry powder, 1/4 tsp cayenne pepper, 1 1/2 cooked chicken breast, and 1/2 c lentils. Cooked according to rice instructions but put lentils in first for about 10 min then added rice.

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  6. yasmin lawsuits

    March 14, 2012 at 3:30 pm

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  8. Sharon

    January 9, 2012 at 2:26 am

    Reply

    mmmmmmmmmmmm……….looks so delisious! i will ask my mum to cook my mum is indian my dad is chinese ! can wait till my mum try it out

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  14. Alicia

    June 29, 2011 at 7:52 pm

    Reply

    This was great for our 18 month old daughter! She loved it, and it wasn’t too spicy. :) Thanks!

  15. Anna W

    June 13, 2011 at 7:19 am

    Reply

    We tried this one and thought it was good, but just missing something. So I made it again last night, and added a teaspoon of paprika to the spices but left everything else the same. It was perfect! A little extra zip brightened it right up.

  16. Brandan WH

    June 2, 2011 at 8:35 am

    Reply

    This didn’t turn out so well for me. It was somewhat bland and I think could have benefited from more salt or maybe a sprinkling of parmesan cheese. Will definitley try again and use sweet potatoes as that could also add the “flavor” I was missing.

  17. Karen

    May 25, 2011 at 11:29 am

    Reply

    What if instead of the water, you put vegetable or chicken stock, would that work?

  18. Nina

    May 24, 2011 at 12:06 pm

    Reply

    I made this recipe in my rice cooker! In a pan I first softened the chopped onions with a bit of garlic, then added that to my brown rice and cubed raw sweet potatoes and let the rice cooker go to work! As it was short grain brown rice we happened to have on hand, it was a bit stickier than normal rice. But OH SO DELICIOUS. Particularly with the sweet potatoes. :) I almost forgot to save some for my toddler (whom I was *awkwardly clears throat* cooking for in the first place). It went perfectly with the quick and easy Butter Chicken dish I had also made. :)

  19. Dorothy

    May 22, 2011 at 5:21 pm

    Reply

    Made this for my family and it was really good. Used sweet potato instead of russet potato and it was YUMMY. My 3.5 year old ate it up!

  20. KatieJ

    May 21, 2011 at 7:35 pm

    Reply

    Anyone have any good ideas for and easy chicken dish to accompany this?

  21. Thamarai

    May 20, 2011 at 7:00 pm

    Reply

    My daughter wanted a rice cooker indian recipe to be done at the dorm. I happened to see this recipe. She will be so excited. Are there anyother recipes that she can do using the electric rice cooker?

  22. ravinder

    May 19, 2011 at 2:58 pm

    Reply

    hi this is great we all love it all time. we can make with cracked wheat khichdi for kids its wholesome recipe just add cracked wheat in place of rice n add little bit yellow lentil dal , cook togather with lots of veggiee n kids loved it n very healthy.cooker is fast for this just 1 whistle for this u can make little mashy for small kids.

  23. Rachel

    May 16, 2011 at 10:35 pm

    Reply

    We were planning on Indian tonight anyway, so I made an adapted version of this. Used sweet instead of russet potatoes, since that’s what we has. Served with cauliflower spinach daal, naan, yogurt and kale chips. It was a great meal! Thanks!

    • Alissa

      May 17, 2011 at 7:04 am

      Reply

      I have never used sweet potato with my curry dishes, only white potatoes. Did it alter the taste of the curry at all?
      I would much rather use sweet potato for the nutritional benefits.

      • Michelle

        September 4, 2011 at 7:26 pm

        Reply

        I also made this dish with sweet potatoes instead of russet because I didn’t have any carrots and thought it would work. We all liked it although I made another variation which was to cook this in coconut milk and we added another teaspoon of curry. When I brought it to daycare for my daughters lunch, there wasn’t a kernel of rice left – so I call that a hit!

  24. Suki

    May 16, 2011 at 10:20 pm

    Reply

    I feed curry dishes to my 8 month old baby. I make curry veggie purée with jasmine rice. Another favorite is Japanese sweet potato with curry lamb.

  25. Andrea

    May 16, 2011 at 5:05 pm

    Reply

    I’m trying this tonight as a meatless main dish. Hopefully my 3 year old and 1 year old like it :) .

    • Andrea

      May 16, 2011 at 10:21 pm

      Reply

      Everyone liked it :)

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