Vegetable Curry with Basmati Rice


Assorted vegetables (such as carrots, potatoes, bell peppers, peas, etc.)




Curry powder or curry paste

Coconut milk or tomato sauce

Vegetable broth or water

Spices (such as cumin, coriander, turmeric, etc.)

Salt and pepper

Cooking oil

Fresh cilantro (for garnish)

Basmati rice


Prepare the Rice:

Rinse the basmati rice under cold water until the water runs clear.

In a pot, combine 1 part rice with 2 parts water. Add a pinch of salt.

Bring to a boil, then reduce heat to low, cover, and let it simmer for about 15-20 minutes or until the rice is cooked and fluffy.

Prepare the Curry:

Chop the assorted vegetables into bite-sized pieces.

In a large pan or pot, heat cooking oil over medium heat.

Add chopped onions and sauté until they turn translucent.

Add minced garlic and grated ginger, and sauté for another minute until fragrant.

Spice it Up:

Add curry powder or curry paste to the pan. Sauté the spices for a minute to release their flavors.

Add additional spices like cumin, coriander, and turmeric for depth of flavor.

Vegetable Cooking:

Add the chopped vegetables to the pan and stir to coat them with the spices.

Pour in coconut milk or tomato sauce, and vegetable broth or water to create the curry base.

Season with salt and pepper to taste.


Cover the pan and let the curry simmer on low heat. Allow the vegetables to cook until they are tender but not mushy.

Final Touch:

Taste the curry and adjust the seasoning if needed.

If desired, garnish with chopped fresh cilantro before serving.

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