Indian Vegetable Curry

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Prep time


Cook time


Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 4 cup Hinode Long Grain Rice (Microwavable, White or Fragrant) (cooked)

  • 6 cup Water

  • Brown Mustard Seeds

  • 4 tbsp Oil

  • 4 Onions (chopped)

  • ⅔ cup Curry paste

  • 2 can Diced Tomatoes

  • 1 cup Plain Yogurt

  • 2 cup Coconut Milk

  • 4 Carrots (sliced)

  • 14 oz Cauliflower Florets

  • 14 oz Broccoli Florets

  • 14 oz Green Beans (halved)

  • 4 Baby Eggplants (sliced)

  • 4 Zucchini (sliced)

  • 8 oz Baby Button Mushrooms (halved)

  • Salt to Taste

Long Grain

White long grain rice is your go to grain for a versatile dish. It has long, slender grains, that when cooked, remain separate. This results in a light and fluffy rice that absorbs the flavours of your cooking. It is the perfect partner to a stir-fry, casserole or a stew.




Longer Grains

Longer Grains



Photo of Indian Vegetable Curry


  • Prepare HINODE Long Grain Rice per package instructions.

  • Place the mustard seeds in a dry pan and heat until they start to pop. Add oil and onion to pan. Cook, stirring until onion is just soft. Add curry paste and stir until mixture is fragrant.

  • Add tomatoes, yogurt and coconut milk; stir over heat until combined.

  • Add carrot and simmer, uncovered for 5 minutes.

  • Add cauliflower and eggplant; simmer for 5 minutes.

  • Stir in remaining ingredients; simmer uncovered for 10-12 minutes.

  • Serve with rice.

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