Indian Vegetable Rice
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).
Servings: 4
Calories: 270kcal
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 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
Instructions
- Heat oil in a medium size pot over medium heat and sauté onions for 3 minutes. Add the garlic and sauté an additional minute.
- Add the rice, potato, carrots, salt and curry powder and stir to combine.
- Pour 2 cups of water into the pot and bring to a boil. Reduce to a simmer, cover and cook for 40 minutes.
- Fluff rice with a fork, add the peas and combine.
- Serve.
Nutrition
Calories: 270kcal | Carbohydrates: 52g | Protein: 6g | Fat: 4g | Sodium: 630mg | Fiber: 3g | Sugar: 3g