Aromatic Vegetable Curry with Basmati Rice

A fragrant and hearty Indian-inspired vegetable curry with chickpeas, simmered in a rich tomato and yogurt sauce, served alongside fluffy basmati rice and warm naan.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 4
• Cuisine: Indian
• Difficulty: Medium
• Cost: $3.80/serving

Dietary

• Egg-Free
• High-Fiber
• Nut-Free
• Pescatarian
• Soy-Free
• Vegetarian

Tags

• boil
• comfort food
• healthy
• savory

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 2 clove garlic (minced)
• 1 fresh ginger (grated)
• 1 red bell pepper (diced)
• 1 cup cauliflower florets
• 1 can chickpeas (rinsed, drained)
• 1 can diced tomatoes (undrained)
• 0.5 cup plain yogurt
• 1.5 teaspoon curry powder
• 1 teaspoon ground cumin
• 0.5 teaspoon turmeric powder
• 0.25 teaspoon cayenne pepper
• 1 cup vegetable broth
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 1.5 cup basmati rice (uncooked, rinsed)
• 3 cup water
• 2 piece naan bread
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. To cook the basmati rice: Combine the rinsed basmati rice with 3 cups of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all water is absorbed. Let stand for 5 minutes, then fluff with a fork.
2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and cook until softened, about 5 minutes.
3. Stir in the minced garlic and grated fresh ginger; cook for 1 minute until fragrant.
4. Add the diced red bell pepper and cauliflower florets to the pot. Sauté for 5-7 minutes until slightly tender.
5. Stir in the rinsed chickpeas, diced tomatoes, curry powder, ground cumin, turmeric powder, and cayenne pepper (if using). Pour in the vegetable broth and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
6. Bring the curry to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, allowing the flavors to meld and vegetables to fully cook.
7. Stir in the plain yogurt. Heat the naan bread according to package directions.
8. Serve the aromatic vegetable curry hot over basmati rice, with warm naan bread on the side. Garnish with chopped fresh cilantro, if desired.

Notes

For a richer curry, add a tablespoon of butter or ghee when sautéing the onions. You can use any combination of your favorite vegetables.

Nutrition (per serving)

• Calories: 480
• Protein: 19.3 g
• Carbohydrates: 70.1 g
• Fat: 15.2 g
• Fiber: 12.3 g
• Sodium: 650 mg
• Saturated Fat: 3.5 g
• Sugar: 7.5 g
• Cholesterol: 10 mg