Curry Vegetables with Basmati Rice

vegetable curry with basmati rice plated in a blue bowl with a dollop of Greek yogurt

Curry Vegetables with Basmati Rice

Adapted from food writer and blogger Jeanne Lemlin. The recipes from her Vegetarian Classics cookbook are familiar, easy and delicious.
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Diet
Low Fat
vegetarian icon
Allergen
Gluten free icon
Servings2 generous portions
Calories639
Prep Time15 mins
Cook Time30 mins
Total Time45 mins

Ingredients
 

  • ½ cup uncooked basmati rice, rinsed and drained in fine strainer
  • 2 tablespoons olive oil
  • ½ medium onion, diced
  • 2 cloves garlic, minced
  • 2 ½ teaspoons curry powder
  • 2 teaspoons fresh ginger, grated
  • ½ teaspoon cumin powder
  • ¼ teaspoon salt
  • ¾ cup water
  • 1 cup canned diced roasted tomatoes in juices
  • 1 medium potato, peeled and cubed small
  • 2 small zucchini or 1 medium zucchini, quartered and diced
  • ½ cup unsalted cashews, if raw, roast in a pan for several minutes
  • 1 quick squeeze fresh lemon
  • plain greek yogurt

Instructions
 

  • Bring 1 cup of salted water to a boil in a small pot. Add rice, cover and turn heat to simmer. Cook 15 minutes, turn off heat and allow to sit uncovered.
    1/2 cup uncooked basmati rice
  • Place a medium sauté pan over medium heat and add oil. Once hot, add onion, garlic and ginger and cook several minutes until onions are translucent.
    2 tablespoons olive oil
    1/2 medium onion
    2 cloves garlic
    2 teaspoons fresh ginger
  • Add spices and cook 1 minute.
    2 ½ teaspoons curry powder
    1/2 teaspoon cumin powder
    1/4 teaspoon salt
  • Add water, tomatoes and potatoes then reduce heat to low. Cover pan and cook until potatoes are softened, about 15 minutes.
    3/4 cup water
    1 cup canned diced roasted tomatoes in juices
    1 medium potato
  • Add zucchini and cashews and cook an additional 10 minutes. If too much liquid, cook remainder time uncovered.
    2 small zucchini or 1 medium zucchini
    1/2 cup unsalted cashews
  • Stir in a squeeze of fresh lemon juice then plate with curried vegetables over rice. Add a dollop of yogurt, if desired.
    1 quick squeeze fresh lemon
    plain greek yogurt

MY NOTES

NUTRITION

Serving: 1g | Calories: 639kcal | Carbohydrates: 81g | Protein: 14g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Sodium: 495mg | Potassium: 1338mg | Fiber: 8g | Sugar: 10g | Vitamin A: 410IU | Vitamin C: 57mg | Calcium: 129mg | Iron: 6mg
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