Indian rice and vegetables
- Rating: 0 stars
- Takes: 20 mins to prepare and 35 mins to cook
- Serves: 4
- 200ml basmati rice, rinsed in several changes of water then drained
- 400ml boiling water
- 50ml sunflower oil
- 1 small cauliflower, prepared into small florets
- 75g frozen peas, thawed
- 25g raisins
- 1 small potato, peeled and diced
- 2 carrots, peeled and sliced
- pinch saffron strands, to garnish
- 2tbsp whole almonds
- 1tbsp mild curry powder
- 1tsp ground cumin
- 1tsp ground coriander
- ½tsp turmeric
- ½tsp ground cinnamon
- ½tsp ground ginger
Each serving contains 385 calories, 9g sugar, 15g fat, 1.8g saturates and 1.3g salt.
Start by cooking the rice; place the rice, boiling water and a little salt in a large saucepan. Bring to the boil then reduce to a low heat and cover with a lid. Cook for 15-20 minutes until the rice is tender.
Remove from the heat and keep covered with the lid.
Heat the sunflower oil in a large saucepan over a moderate heat until hot then add the ground spices and salt and fry for a few minutes, stirring occasionally. Add the all the vegetables apart from the peas to the dish and cook for a few minutes, stirring occasionally.
Add 250ml of water to the pan, cover with a lid and reduce the heat to low. Cook gently for 10-15 minutes until the vegetables are soft. Add the peas and raisins at this point and adjust the seasoning to taste.
Re-heat the rice if necessary and spoon into serving bowls. Top with the vegetables and Garnish with almonds and with saffron before serving.
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