One-Pot Vegetable Curried Rice
I’m ready to shake things up a bit and add a lovely little spice to the table with a vegetable curried rice. Even better, you only need one pot! There is a particular order to go about this if you want to keep it all in one pot rather than dirtying additional dishes and it’s definitely worth it. This veggie curry rice has a lot of Indian flavors incorporated into it which my oldest daughter absolutely loves. Indian cuisine is turning out to be one of her favorites, especially channa masala, which is a chickpea dish in a spiced tomato sauce. I will certainly need to master that one to her liking soon and hopefully be able to share it with all of you.
To begin, roast the fennel and garlic in a medium saucepan with a bit of oil until it becomes deliciously fragrant. Add the onion and cook until translucent. The rest is simply as easy as “dump it all in and let it cook til it’s done”. I mean, how much easier can that get! This one-pot vegetable curried rice is splendid as a main dish for meatless Monday’s or as a side for anything Indian or just to jazz up your dinner.
- 1 teaspoon fennel seed
- 3 cloves garlic, minced
- 1 medium onion, diced in large pieces
- ½ cup basmati rice (uncooked)
- 1½ cups water or broth
- 1 cup peas
- 1 can diced tomatoes with their sauce (or about 1½ cups fresh diced tomatoes)
- 1 cup cauliflower, cut into florets
- 1 cup okra, sliced
- 1 teaspoon coriander
- 1-2 dried red chili peppers, crushed
- 1 teaspoon cumin
- 1 tablespoon fresh ginger, minced
- ¼ teaspoon salt or more to taste
- In a medium saucepan, roast the fennel and garlic with a bit of oil until fragrant.
- Add onion to pot and sauté until onion is translucent.
- Add all other ingredients to pot, cover and simmer until rice is tender about 30-40 minutes.
Toss in some diced cooked chicken for a variation.