Vegetable Curry With Rice
Created by ImPat on February 18, 2018
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Recipe #29069
Ingredients
- 1 tablespoon oil (vegetable or peanut oil)
- 1 tablespoon mustard seeds (black)
- 2 yellow onions, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground turmeric
- 2 teaspoons curry powder (mild)
- 1 teaspoon garam masala
- 1/4 teaspoon cayenne pepper
- 1 can (400 grams) crushed tomatoes
- 1 cup water, boiling
- 2 large (20 grams) vegetable bouillon cubes (stock cubes)
- 350 grams cauliflower, cut into florets
- 2 zucchini (thickly sliced)
- 1 can (400 grams) garbanzo beans (rinsed, chickpeas)
- 3 cups cooked rice (long-grain rice, to serve)
- Coriander sprigs, pappadums and mango chutney, to serve (optional)
How to Make
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Step 1: Heat oil in a large heavy based saucepan over moderate heat and add mustard seeds and cook for 30 seconds or until they pop and then add onion and garlic and cook and stir for 2 minutes or until soft.
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Step 2: Reduce heat to low and add the turmeric, curry powder, garam masala and cayenne pepper and cook and stir for 30 seconds or until fragrant.
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Step 3: Add tomatoes, boiling water and crumbled stock cubes and increase the heat and bring to the boil and then reduce heat and simmer for 5 minutes or until sauce thickens slightly.
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Step 4: Add cauliflower and zucchini, simmer, covered for 8 minutes or until the cauliflower is tender.
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Step 5: Stir in chickpeas, cook and stir for 1 minute or until heated through.
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Step 6: Serve curry with rice, coriander, pappadums and mango chutney (if using).
Nutritional Facts
- Serving Size: 1 (643.4 g)
- Calories 355.9
- Total Fat - 5.7 g
- Saturated Fat - 1 g
- Cholesterol - 0.7 mg
- Sodium - 146.3 mg
- Total Carbohydrate - 69.3 g
- Dietary Fiber - 8.6 g
- Sugars - 13.3 g
- Protein - 10.6 g
- Calcium - 120.3 mg
- Iron - 4.7 mg
- Vitamin C - 85.9 mg
- Thiamin - 0.5 mg