Vegetable Curry with Rice Recipe

Vegetable Curry with Rice

This vegetable curry with rice recipe is a quick and easy to customise dish, delicious, healthy and a perfect warming dinner recipe.

"you can also use a slow cooker to make this..."

You can also use a slow cooker to make this tasty, budget-friendly dish that’s also great for feeding a crowd, check out the recipe below:

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Vegetable Curry with Rice Recipe

Prep Time: 10 to 15 mins

Cooking Time: 45 to 60 mins (or 2 to 3+ hrs with a slow cooker)

Serves: 4

Ingredients - Vegetable Curry

• 1 large, diced potato

• 1 small butternut squash, peeled, de-seeded and diced

• 1 aubergine, diced

• 6 tbsp of tikka masala paste

• 3 tbsp of vegetable oil

• 2 onions, sliced

• 680g to 700g jar of tomato passata

• 400g can of coconut milk

• 2 red peppers, sliced

• 2 courgettes, diced

• Coriander sprigs

Ingredients - Rice

• 4 cups of basmati rice

• Salt

• 2 cups of water

• 2 cups of coconut milk

• 1 tbsp of butter or margarine

Method

1. Heat oven to 200C/180C fan/gas 6. Toss the potato, squash and aubergine with 2 tbsp curry paste and 2 tbsp oil in a large roasting tin. Season, then roast for 30 mins.

2. Meanwhile, make the sauce. Fry the onions in the remaining oil in a large pan until softened and golden – add a splash of water if they start to dry out. Stir in the remaining curry paste, cook for 3 mins, then add the passata, coconut milk and 100ml water. Simmer for a few mins.

   
   

3. When the vegetables are roasted, tip them into the sauce with the peppers and courgettes. Simmer until tender. Scatter with coriander and serve.

   
   

4. Whilst the curry is simmering, place 4 cups of basmati rice into a large strainer and wash with cold water to get rid of excess starch.

   
   

5. Place the washed rice into a large pot. Then (using the same cup used to measure the rice) add 2 level cups of water and 2 level cups of coconut milk, followed by the butter/margarine and a pinch of salt for taste, then lightly stir.

   
   

6. Place a lid on the pot and put on to the stove on a low heat and cook until tender, remembering to check intermittently. Serve with vegetable curry and scatter some coriander.

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Summary

You can freeze the leftovers for another day or freeze batches for future midweek meals. Because this is such a versatile dish, you can swap and change vegetables and experiment to find the perfect combination that works for you.

Aside from rice, this dish can also be served with naan bread or salad, as a main dish or as a side dish which is part of a larger meal.

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