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Garden Vegetable Curry with Rice

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By Pillsbury Kitchens
Updated Aug 1, 2005
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The exotic curry sauce is a perfect match for tender fresh veggies.

Garden Vegetable Curry with Rice

  • Prep Time 35 min
  • Total 35 min
  • Ingredients 16
  • Servings 4
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Ingredients

  • 2 cups uncooked instant white rice
  • 3 3/4 cups water
  • 1 tablespoon vegetable oil
  • 3 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • Dash ground red pepper (cayenne)
  • 1 small onion, coarsely chopped (about 1/3 cup)
  • 1 clove garlic, finely chopped
  • 6 small red potatoes, cut into 3/4-inch cubes (2 cups)
  • 2 medium carrots, cut into 1-inch pieces (3/4 cup)
  • 1 extra-large vegetarian vegetable bouillon cube
  • 2 cups fresh small broccoli florets
  • 2 cups fresh small cauliflower florets
  • 1/2 medium red bell pepper, coarsely chopped (1/2 cup)
  • 2 tablespoons all-purpose flour

Instructions

  • Step 
    1
    Cook rice in 2 cups of the water as directed on package.
  • Step 
    2
    In 3-quart saucepan, heat oil over medium-high heat until hot. Add curry powder, salt, cumin and ground red pepper; cook and stir 1 minute. Add onion and garlic; cook and stir 1 minute longer.
  • Step 
    3
    Add potatoes, carrots, bouillon cube and 1 1/2 cups of the remaining water. Heat to boiling. Reduce heat to medium; cover and simmer 10 minutes.
  • Step 
    4
    Add broccoli, cauliflower and bell pepper; cover and simmer 4 to 6 minutes or until vegetables are crisp-tender.
  • Step 
    5
    In small bowl, mix remaining 1/4 cup water and the flour until smooth. Add to saucepan; cook and stir over medium heat until mixture boils and thickens. Boil and stir 1 minute. Serve over rice.

Nutrition

450 Calories
5g Total Fat
11g Protein
90g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 2 Cups
Calories
450
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
1260mg
53%
Total Carbohydrate
90g
30%
Dietary Fiber
9g
36%
Sugars
7g
Protein
11g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
90%
90%
Calcium
10%
10%
Iron
34%
34%
Exchanges:
3 Starch; 2 Other Carbohydrate; 1 Vegetable; 1 Fat;
Carbohydrate Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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