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Indian Vegetable Curry

November 4, 2014

By

Uncategorized

Indian Vegetable Curry
Votes: 3
Rating: 1.67
You:
Rate this recipe!
Print Recipe
Votes: 3
Rating: 1.67
You:
Rate this recipe!
Print Recipe
Indian vegetable curry
Indian vegetable curry
Servings4People Prep Time15Minutes Cook Time25Minutes
Servings4People Prep Time15Minutes Cook Time25Minutes
Ingredients
2cups Hinode Long Grain Rice (Microwavable, White or Fragrant)cooked
3cups Water
1 tbsp. Brown Mustard Seeds
2tbsp. Oil
2 Onionschopped
1/3cup Curry paste
1can (14.5 oz) Diced Tomatoes
1/2cup Plain Yogurt
1cup Coconut Milk
2 Carrotssliced
7oz. Cauliflower Florets
7oz. Broccoli Florets
7oz. Green Beanshalved
2 Baby Eggplantssliced
2 Zucchinisliced
4oz. Baby Button Mushroomshalved
Salt to Taste
Servings: People
Units:
Instructions
  1. Prepare HINODE Long Grain Rice per package instructions.
  2. 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.
  3. Add tomatoes, yogurt and coconut milk; stir over heat until combined.
  4. Add carrot and simmer, uncovered for 5 minutes.
  5. Add cauliflower and eggplant; simmer for 5 minutes.
  6. Stir in remaining ingredients; simmer uncovered for 10-12 minutes.
  7. Serve with rice.
Recipe Notes

Tips

HINODE Fragrant Rice (Basmati or Jasmine) can be used in place of HINODE Long Grain Rice.