Indonesian Curried Vegetables Recipe

Name: Indonesian Curried Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups water; 2 1/2 cups quick-cooking brown rice; 1 tablespoon olive oil; 1 cup broccoli floret; 1 cup sliced mushrooms; 1 medium green bell pepper, cut in strips; 1 cup shredded red cabbage; 1 cup shredded carrot; 2 cups chopped onions; 1 tablespoon imported curry powder; 2 teaspoons minced garlic; 1 teaspoon cumin; 1 teaspoon chopped ginger; 2 (14 1/2 ounce) cans diced tomatoes; 3 tablespoons peanut butter

Servings: persons

2 1/4 cups water
2 1/2 cups quick-cooking brown rice
1 tablespoon olive oil
1 cup broccoli floret
1 cup sliced mushrooms
1 medium green bell pepper, cut in strips
1 cup shredded red cabbage
1 cup shredded carrot
2 cups chopped onions
1 tablespoon imported curry powder
2 teaspoons minced garlic
1 teaspoon cumin
1 teaspoon chopped ginger
2 (14 1/2 ounce) cans diced tomatoes
3 tablespoons peanut butter

1
Bring water to boil in 2 quart saucepan. When water boils, add rice, cover pan, reduce heat to low, and simmer for 5 minutes. Remove from heat until ready to serve.
2
Meanwhile, heat oil in a 4-1/2 quart dutch oven or soup pot over medium heat. Add broccoli and mushrooms and cook, stirring occasionally.
3
Add the pepper, cabbage, carrots and onions.
4
Raise the heat to medium-high and stir occasionally.
5
Stir in the curry powder, garlic, cumin and ginger. Stir in tomatoes and their juices.
6
Raise the heat to high, cover and bring to a boil.
7
Uncover and boil, stirring from time to time, for 3 minutes more to blend the flavors.
8
Reduce heat to low and stir in the peanut butter, blend well.
9
Serve over the brown rice.

646

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 15 ingredients. The key ingredients include: 2 1/4 cups water, 2 1/2 cups quick-cooking brown rice, 1 tablespoon olive oil, 1 cup broccoli floret, and more.

Yes, Indonesian Curried Vegetables 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.

Indonesian Curried Vegetables

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