Curried Vegetables On Rice Recipes

VEGETABLE CURRIED RICE

"I've served this rice recipe to family and guests often and always receive high praise," writes Frances Easton from Warrenton, Virginia. With its mild curry flavor, this colorful side could complement a variety of main dishes. FRANCES' TIP: "This is an easy recipe to double for family get-togethers or potlucks."

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Vegetable Curried Rice image

Steps:

In a small saucepan, cook rice and onion in oil until rice is lightly browned and onion is tender. Stir in the broth, curry powder, salt and turmeric. Bring to a boil. Reduce heat; cover and simmer for 12 minutes. , Stir in corn and peas. Cover and simmer 3-6 minutes longer or until rice and vegetables are tender. Sprinkle with almonds.

Nutrition Facts : Calories 184 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 318mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

Ingredients

1/2 cup uncooked long grain rice
1/3 cup chopped onion
1 tablespoon olive oil
1 cup reduced-sodium chicken broth or vegetable broth
1/2 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon ground turmeric
1/3 cup frozen corn, thawed
1/3 cup frozen peas, thawed
1/4 cup slivered almonds, toasted

CURRIED RICE & VEGETABLE SOUP

Make and share this Curried Rice & Vegetable Soup recipe from Food.com.

Provided by FDADELKARIM

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Curried Rice & Vegetable Soup image

Steps:

Combine water, broth, & vegetables in a large saucepan. Bring to a boil then stir in the rice, curry, salt, & pepper sauce.
Reduce to medium-low then cover & simmer for 8 minutes or until rice is tender.
Stir in the coconut milk & continue to cook for 3 minutes or until heated. Remove from the heat & stir in the lime juice.
Ladle into bowls & serve immediately.

Ingredients

1 (16 ounce) package frozen mixed vegetables (broccoli, cauliflower, sugar snap peas, red bell peppers)
1 (14 ounce) can vegetable broth
1 1/2 cups water
3/4 cup instant brown rice, uncooked
2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce, to taste
1 (14 ounce) can unsweetened coconut milk
1 tablespoon fresh lime juice

ONE-PAN CHICKEN RICE CURRY

I've been loving the subtle spice from curry lately, so I incorporated it into this saucy chicken and rice dish. It's a one-pan meal that's become a go-to dinnertime favorite. -Mary Lou Timpson, Colorado City, Arizona

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

One-Pan Chicken Rice Curry image

Steps:

In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan., In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally., Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.

Nutrition Facts : Calories 300 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 658mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

Ingredients

2 tablespoons butter, divided
1 medium onion, halved and thinly sliced
2 tablespoons all-purpose flour
3 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup uncooked instant rice
Chopped fresh cilantro leaves, optional

CURRIED RICE

I've been cooking this simple rice dish for more than 40 years. The pleasant curry flavor is especially nice with roasted chicken, turkey or duck, making it the perfect addition to a holiday spread.-Bess Placha, Chicago, Illinois

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 7 servings.

Number Of Ingredients 7

Curried Rice image

Steps:

In a large saucepan, saute rice and onion in butter for 5 minutes. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until rice is tender.

Nutrition Facts : Calories 204 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 626mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

Ingredients

1-1/2 cups uncooked long grain rice
1 medium onion, chopped
3 tablespoons butter
3 cups chicken broth
3/4 teaspoon each dried basil, marjoram, thyme and sage
1/2 teaspoon salt
1/2 teaspoon curry powder

ONE-PAN COCONUT CURRY RICE WITH CHICKEN AND VEGETABLES

Baking rice is a fail-safe way to a fluffy bowl of grains - and a quick route to a fragrant, hearty dinner. Red curry paste, coconut milk and peanut butter spice the chicken, rice and vegetables in this hands-off, one-pot recipe. Chunky peanut butter adds nuttiness, crunch and creaminess all at once. Feel free to swap out the carrots and broccoli for vegetables with similar cooking times, like sweet potato or snap peas. Drizzle your red curry rice with lime-spiked coconut milk for brightness just before digging in.

Provided by Ali Slagle

Categories dinner, weekday, grains and rice, poultry, vegetables, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12

One-Pan Coconut Curry Rice With Chicken and Vegetables image

Steps:

Heat the oven to 400 degrees. In a 9-by-13-inch/3-quart baking pan, combine 1 cup of the coconut milk with the red curry paste, peanut butter, fish sauce and garlic; whisk until blended. Season with salt and pepper. Add the chicken and carrots, then scatter the rice over everything. Add the boiling water, seal the pan tightly with foil, and bake until the rice is just tender, about 40 minutes.
Remove the foil from the pan, scatter the broccoli florets over the rice, season with salt and pepper, then reseal with foil and bake for another 5 minutes, until the broccoli has steamed. Remove from the oven and let sit for 3 minutes.
Meanwhile, stir the lime juice into the remaining coconut milk and season with salt and pepper. Fluff the rice with a fork and stir to mix. Serve with a drizzle of coconut sauce.

Ingredients

1 (13-ounce) can full-fat coconut milk
1/4 cup red curry paste
3 tablespoons crunchy peanut butter
2 tablespoons fish sauce
4 garlic cloves, thinly sliced
Kosher salt and black pepper
1 pound boneless, skinless chicken thighs, cut into 3/4-inch pieces
2 large carrots, peeled and thinly sliced (about 1 cup)
1 1/2 cups jasmine rice, rinsed
1 1/4 cups boiling water
1 head broccoli, thick stems discarded, florets separated (about 2 cups florets)
1 tablespoon lime juice

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VEGETABLE CURRY (SO MUCH FLAVOR!)

Web Mar 26, 2020 Combine 1 cup basmati rice*, 1 and 1/2 cups full-fat coconut milk, 1/2 cup water, and 1/2 teaspoon salt (or to taste). Stir …
From chelseasmessyapron.com
5/5 (10)
Total Time 1 hr
Category Dinner, Main Course
Calories 364 per serving

PREP: Dice the onion, mince the garlic, and mince the ginger. Peel and dice the sweet potatoes to get about 4 and 1/2 cups. Set aside.
SAUTE: Add the 1/4 cup coconut oil to a large cast iron pot and heat on medium high. Once oil is melted, add in the 1 and 1/2 cups finely diced onion, 1 and 1/2 tablespoons finely minced ginger, and 1 tablespoon finely minced garlic. Sauté until tender and very fragrant, about 7-9 minutes. Reduce heat to low if anything is burning or getting too brown. While everything is sauteing, measure out the spices and add to the pot: 3/4 teaspoon ground turmeric, 1 teaspoon ground cumin, 1 teaspoon garam masala, 1 tablespoon yellow curry powder, 1 and 1/2 teaspoons paprika, 1 and 1/2 teaspoons ground coriander, and 2 tablespoons red curry paste. Season to taste, I add 1 and 1/4 teaspoons salt and 1/4 teaspoon pepper, or to preference. Cook and stir until fragrant, over medium low heat, 1-3 minutes.
ADD VEGGIES: Add in the cubed 4 and 1/2 cups sweet potatoes and stir to coat in spices. Cook over low heat, stirring occasionally as you chop the cauliflower. Coarsely chop the cauliflower -- it doesn't need to be in individual florets or anything special, just a quick coarse chop. Add the 3 and 1/2 cups cauliflower and stir to coat in everything. Add in the 2 cans coconut milk, 1 can crushed tomatoes, and 1 cup vegetable stock. Stir and bring to a boil, and then reduce the heat to low and simmer, covered, for 18-25 minutes or until veggies are tender. Remove lid and stir occasionally -- every 7 or so minutes. (Check tenderness by piercing with a fork; if sweet potatoes pierce easily, they're ready). While the curry is simmering, I like to cook up some basmati rice (See Note 2).
FINISHING: Stir in the 3/4 cup frozen peas and 1/3 cup diced cilantro. If desired, add in some fresh lime juice or serve lime wedges with individual plates. Serve over cooked basmati rice, with naan bread, and enjoy immediately.

Curried Vegetables On Rice Recipes

VEGETABLE CURRIED RICE

CURRIED RICE & VEGETABLE SOUP

Make and share this Curried Rice & Vegetable Soup recipe from Food.com.

ONE-PAN CHICKEN RICE CURRY

I've been loving the subtle spice from curry lately, so I incorporated it into this saucy chicken and rice dish. It's a one-pan meal that's become a go-to dinnertime favorite. -Mary Lou Timpson, Colorado City, Arizona

CURRIED RICE

I've been cooking this simple rice dish for more than 40 years. The pleasant curry flavor is especially nice with roasted chicken, turkey or duck, making it the perfect addition to a holiday spread.-Bess Placha, Chicago, Illinois

ONE-PAN COCONUT CURRY RICE WITH CHICKEN AND VEGETABLES

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