Vegetable Curry with Brown Rice

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Vegetable Curry with Brown Rice

A simple and healthy Indian Vegetable Curry served with fiber-rich brown rice. Perfect for everyday meals and easy for beginners.
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Prep Time 15 minutes
Cook Time 25 minutes
Ready In 40 minutes
Total Time 40 minutes
Servings: 2 plates
Course: Dinner, lunch
Cuisine: Indian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup brown rice rinsed
  • 2 cups water (for rice)
  • 1 tbsp oil any cooking oil
  • 1 tsp cumin seeds
  • 1 medium onion chopped
  • 1 tbsp ginger-garlic paste
  • 1 medium tomato finely chopped
  • 1 cup mixed vegetables carrot, beans, peas, capsicum
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1 cup water (for curry) adjust as needed
  • to taste salt
  • 2 tbsp fresh coriander chopped

Equipment

  • Kadai or deep pan
  • Saucepan
  • Lid

Method
 

  1. Add 1 cup brown rice and 2 cups water to a saucepan. Cook on medium flame until soft. Keep aside.
  2. Heat oil in a kadai. Add cumin seeds and let them splutter.
  3. Add chopped onion and sauté until light golden.
  4. Mix in ginger-garlic paste and sauté for a minute.
  5. Add tomatoes and cook until they turn soft.
  6. Add mixed vegetables and stir well.
  7. Add turmeric, red chilli powder, coriander powder, garam masala, and salt. Mix well.
  8. Pour 1 cup water, cover, and cook for 10 minutes or until vegetables are tender.
  9. Garnish with fresh coriander and serve hot with brown rice.

Notes

Use seasonal vegetables for best taste. Adjust water based on preferred curry consistency.
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