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

Curry Vegetables with Basmati Rice

A simple dish for anyone who wants to learn how to make a vegetable curry. Indian cuisine offers many meatless options for a quick weeknight meal. This one does not disappoint. Not only is it quick to assemble but it is quite hearty and filling, too. Best of all, many of the ingredients are often common kitchen staples. Appetites are essential here...this recipe yields two generous portions.

Adapted from food writer and blogger Jeanne Lemlin. The recipes from her Vegetarian Classics cookbook are familiar, easy and delicious.
Print Recipe
Diet
Low Fat
vegetarian icon
Allergen
Gluten free icon
Servings 2 generous portions
Calories 639
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins

Ingredients
  

  • 1/2 cup uncooked basmati rice, rinsed and drained in fine strainer
  • 2 tablespoons olive oil
  • 1/2 medium onion, diced
  • 2 cloves garlic, minced
  • 2 ½ teaspoons curry powder
  • 2 teaspoons fresh ginger, grated
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon salt
  • 3/4 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
  • 1/2 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: 1 g | Calories: 639 kcal | Carbohydrates: 81 g | Protein: 14 g | Fat: 31 g | Saturated Fat: 5 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 20 g | Sodium: 495 mg | Potassium: 1338 mg | Fiber: 8 g | Sugar: 10 g | Vitamin A: 410 IU | Vitamin C: 57 mg | Calcium: 129 mg | Iron: 6 mg
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