Curried Spring Veggie Pilaf
Curried Spring Veggie Pilaf is a vibrant and flavorful dish that marries aromatic curry spices with colorful, fresh vegetables and fluffy basmati rice. Perfect for any occasion, this delightful pilaf not only tantalizes the taste buds but also brightens your table with its stunning presentation. Whether it’s a weeknight dinner or a gathering with friends, this dish is sure to impress and satisfy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Ingredients
Scale
- 1 cup basmati rice
- 2 cups low-sodium vegetable broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup bell peppers, chopped
- 1 cup peas (frozen or fresh)
- 2 tablespoons olive oil (or coconut oil)
- 2 teaspoons curry powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Prep your ingredients by chopping all vegetables into bite-sized pieces.
- In a large skillet, heat olive oil over medium heat. Sauté the diced onion until translucent (about 5 minutes).
- Add minced garlic and curry powder; stir until fragrant.
- Stir in the basmati rice and vegetable broth; bring to a gentle boil.
- Once boiling, add carrots, bell peppers, and peas. Cover and reduce heat to low, simmering for 15-20 minutes until rice is tender.
- Fluff with a fork and season with salt and pepper. Garnish with fresh cilantro if desired before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 3g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Feel free to swap in seasonal vegetables or add chickpeas for extra protein. For added texture, consider mixing in cashews or raisins before serving. Store leftovers in an airtight container for up to three days; reheat on the stove with a splash of water.