Hearty Curried Vegetable Rice – Ready in 25 Minutes

Karri‑Flavored Basmati Rice with Vegetables

When fragrant curry spices meet a pot of fluffy basmati rice, the result is a comforting, aromatic dish that brings the warmth of a Middle Eastern kitchen to your table. This simple yet savory recipe combines carrots, potatoes, onion, garlic, and spinach in a velvety broth, creating a wholesome main that feels like a feast.

• 1 ½ cups basmati rice, washed and soaked for 30 minutes
• 2 ½ cups vegetable broth
• 1 medium onion, finely chopped
• 2 garlic cloves, minced (optional)
• 2 medium carrots, diced into small cubes
• 1 small potato, peeled and cubed
• 1 cup fresh spinach leaves
• 3 Tbsp neutral oil (vegetable or canola)
• 2 Tbsp curry powder
• ½ tsp ground cumin
• ½ tsp dried coriander
• ½ tsp turmeric
• ½ tsp salt, to taste
• ½ tsp black pepper, to taste
• Nuts (almonds or cashews), toasted, for garnish (optional)
• Fresh parsley, chopped, for garnish (optional)

1. Heat the oil in a large pot over medium heat.
2. Add the onion and sauté until translucent, then introduce the garlic and cook for 30 seconds.
3. Stir in the carrot and potato cubes; cook for 5–7 minutes until they begin to soften.
4. Introduce the drained rice to the pot, tossing gently to coat with oil and toast lightly.
5. Season with curry powder, cumin, coriander, turmeric, salt, and pepper; stir well for 1 minute to bloom the spices.
6. Fold in the spinach, then pour in the vegetable broth. Bring to a rolling boil.
7. Reduce the heat to low, cover tightly, and simmer for 20–25 minutes, or until the rice is tender and the liquid is absorbed.
8. Rest the pot covered for 5–10 minutes, then uncover.
9. Fluff the rice with a fork, transfer to a serving platter, and garnish with toasted nuts and chopped parsley if desired. Serve hot.