0 from 12 votes
Indian Vegetable Rice
You can easily serve this Indian Vegetable Rice as a vegetarian entree or as a side dish for chicken or fish (which will leave you some leftovers for your next day’s lunch).
Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings: 4
Calories: 270 kcal
Course:
Side Dish , Main Course
Cuisine:
Indian
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 garlic clove, minced
- 1 Cup brown Basmati rice
- 1 Small Russet Potato, peeled and diced into 1/2 inch cubes
- 1 Medium carrot, peeled and chopped
- 1 teaspoon kosher salt
- 2 teaspoons curry powder
- 2 Cups water
- 1/2 Cup frozen peas
Instructions
- Heat oil in a medium size pot over medium heat and sauté onions for 3 minutes. Add the garlic and sauté an additional minute.
- Add the rice, potato, carrots, salt and curry powder and stir to combine.
- Pour 2 cups of water into the pot and bring to a boil. Reduce to a simmer, cover and cook for 40 minutes.
- Fluff rice with a fork, add the peas and combine.
- Serve.
Cup of Yum
Nutrition Information
Calories
270kcal
(14%)
Carbohydrates
52g
(17%)
Protein
6g
(12%)
Fat
4g
(6%)
Sodium
630mg
(26%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 270
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 52g | 17% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Sodium | 630mg | 26% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.