Curried Veggies Recipe

Name: Curried Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: Canola oil spray; 2 garlic cloves, chopped; 1/4 medium onion, halved and sliced; 1 fresh jalapeno chile, stemmed, seeded, and chopped; 1 cup basmati rice; 1 cup plus 1 tablespoon vegetable broth; 1/2 teaspoon garam masala; 1/2 teaspoon ground turmeric; 1/2 teaspoon ground cumin; 2 carrots, sliced into coins; 1 parsnip, sliced into coins; 2 cups cauliflower florets; 1 medium zucchini, halved lengthwise and cut into 1/2-inch slices; 2 cups fresh or frozen green peas

Servings: persons

Canola oil spray
2 garlic cloves, chopped
1/4 medium onion, halved and sliced
1 fresh jalapeno chile, stemmed, seeded, and chopped
1 cup basmati rice
1 cup plus 1 tablespoon vegetable broth
1/2 teaspoon garam masala
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
2 carrots, sliced into coins
1 parsnip, sliced into coins
2 cups cauliflower florets
1 medium zucchini, halved lengthwise and cut into 1/2-inch slices
2 cups fresh or frozen green peas

1
Preheat the oven to 450F.
2
Spray the inside and lid of a cast-iron Dutch oven with canola oil.
3
Scatter the garlic, onion, and chile in the pot.
4
Rinse the rice in a strainer under cold water until the water runs clear, then add to the pot.
5
In a measuring cup, stir together the broth, garam masala, turmeric, and cumin.
6
Pour two-thirds of the broth over the rice.
7
Stir the rice to coat the grains and spread them evenly.
8
Add the carrots, parsnip, cauliflower, zucchini, and peas in layers in this order.
9
Pour the rest of the broth-spice mixture over all.
10
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
11
Serve immediately.
12
Calories: 567
13
Protein: 21g
14
Carbohydrates: 105g
15
Fat: 1g
16
Cholesterol: 0
17
Sodium: 314mg
18
Fiber: 20g

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Canola oil spray, 2 garlic cloves, chopped, 1/4 medium onion, halved and sliced, 1 fresh jalapeno chile, stemmed, seeded, and chopped, and more.

Yes, Curried Veggies falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Veggies

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