Vegetable Curry with Rice
A quick, comforting curry loaded with potatoes, carrots, peas, and sweet potato, served over fluffy rice. Ready in about 20 minutes using pantry staples.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 9g
Ingredients
- 1 cup rice
- 1 medium potato
- 1 medium carrot
- 1 small sweet potato
- ½ cup frozen peas
- 2 tbsp curry powder
Instructions
- 1
Cook 1 cup rice in 2 cups water with a pinch of salt until tender, about 15 minutes; set aside.
- 2
Peel and dice 1 potato, 1 carrot, and 1 small sweet potato into 1/2-inch cubes. Heat 2 tbsp oil in a pot over medium heat.
- 3
Add the diced vegetables and 2 tbsp curry powder; stir to coat. Cook for 2 minutes until fragrant.
- 4
Pour in 2 cups water, bring to a boil, then simmer covered until vegetables are fork-tender, about 12 minutes.
- 5
Stir in 1/2 cup frozen peas and cook 2 more minutes until bright green. Serve the curry over the rice.
Tools you’ll need
- pot
- knife
- cutting board
- measuring cups
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