Indian-Spiced Vegetables Over Basmati Rice Recipe

Name: Indian-Spiced Vegetables Over Basmati Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon safflower oil; 1 large onion, thinly sliced; 2 garlic cloves, minced; 1 tablespoon minced fresh ginger; 2 large carrots, cut on the diagonal into 1/4-inch slices; 3 cups shredded napa cabbage; 1 1/2 cups cooked or canned chickpeas, rinsed and drained if canned; 3/4 teaspoon ground cardamom; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground turmeric; 1/2 teaspoon salt; 1/8 teaspoon cayenne pepper; 1/2 cup water; 1 cup unsweetened coconut milk; 4 to 5 cups hot cooked basmati rice

Servings: persons

1 tablespoon safflower oil
1 large onion, thinly sliced
2 garlic cloves, minced
1 tablespoon minced fresh ginger
2 large carrots, cut on the diagonal into 1/4-inch slices
3 cups shredded napa cabbage
1 1/2 cups cooked or canned chickpeas, rinsed and drained if canned
3/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup water
1 cup unsweetened coconut milk
4 to 5 cups hot cooked basmati rice

1
Heat the oil in a large skillet over medium heat.
2
Add the onion, garlic, and ginger and cook until the onion is soft and lightly browned, about 7 minutes.
3
Add the carrots, cabbage, chickpeas, cardamom, cinnamon, turmeric, salt, and cayenne.
4
Cover and cook for 5 minutes, or until the vegetables are softened.
5
Add the water and bring to a boil.
6
Reduce the heat, cover, and simmer for about 15 minutes, or until the vegetables are tender.
7
Stir in the coconut milk and heat through.
8
Taste and adjust the seasonings if necessary.
9
Serve over the hot cooked rice.

663

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 tablespoon safflower oil, 1 large onion, thinly sliced, 2 garlic cloves, minced, 1 tablespoon minced fresh ginger, and more.

Yes, Indian-Spiced Vegetables Over Basmati Rice falls under the General 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.

That's it — enjoy your meal!

Indian-Spiced Vegetables Over Basmati Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions