Indian Style Vegetables and Rice Recipe

Name: Indian Style Vegetables and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick cooking spray; 2 garlic cloves (minced); ¾ cup water; ½ cup apple juice; 2 medium potatoes (cut in 1/2-inch cubes); 1 medium carrot (cut into 1/4-inch thick slices); 2 tablespoons low sodium soy sauce; 2 -3 teaspoons curry powder; 1 teaspoon gingerroot (grated); ½ teaspoon cardamom; ¼ teaspoon cinnamon; 2 cups cauliflower florets; 1 medium zucchini (halved lengthwise and cut into 1/2-inch slices); 1 cup frozen peas; ⅓ cup golden raisin; chutney (optional)

Servings: persons

nonstick cooking spray
2 garlic cloves (minced)
¾ cup water
½ cup apple juice
2 medium potatoes (cut in 1/2-inch cubes)
1 medium carrot (cut into 1/4-inch thick slices)
2 tablespoons low sodium soy sauce
2 -3 teaspoons curry powder
1 teaspoon gingerroot (grated)
½ teaspoon cardamom
¼ teaspoon cinnamon
2 cups cauliflower florets
1 medium zucchini (halved lengthwise and cut into 1/2-inch slices)
1 cup frozen peas
⅓ cup golden raisin
chutney (optional)

1
Cook the brown rice according to package directions, except omit any salt.
2
Meanwhile, spray an unheated 4 1/2-quart Dutch oven with nonstick coating.
3
Preheat over medium-high heat.
4
Add onion and garlic; cook and stir until onion is tender.
5
Carefully add the water, apple juice, potatoes, carrot, soy sauce, curry powder, gingerroot, cardamom, and cinnamon.
6
Bring to boiling; reduce heat.
7
Simmer, covered, for 10 minutes.
8
Add the cauliflower, zucchini, peas, and raisins to the Dutch oven.
9
Simmer, covered, for 10 minutes more or until cauliflower is tender.
10
Serve over hot cooked brown rice.
11
If desired, serve with chutney.

217

kcal

Calories

Carbs

Protein

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 16 ingredients. The key ingredients include: nonstick cooking spray, 2 garlic cloves (minced), ¾ cup water, ½ cup apple juice, and more.

Yes, Indian Style Vegetables and Rice falls under the Vegetarian 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 Style Vegetables and Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions