Uncle Ben'sBen's Beginners

/images/librariesprovider20/recipesau/plain-long-grain-indian-vegetable-curry-1181x1181px.jpg?sfvrsn=ad651e0f_2

Indian Vegetable Curry

This Indian Vegetable Curry is packed with veggies and chickpeas! Bring the take-away favourites into your kitchen.

  • 4
  • Serving

  • 10M
  • Prep

  • 10M
  • Cook

  • 20M
  • Total

Ingredients

  • 1 tbsp Vegetable Oil
  • 200 g Butternut Pumpkin, peeled and cut into small cubes
  • 2 Medium Carrots, cut into 1cm slices
  • 1 Medium Onion, chopped
  • 1 can Diced Tomatos
  • 1 can Chickpeas
  • 2 cloves Garlic, finely chopped
  • 1 tbsp Ginger, finely chopped
  • 3 tsp Curry Powder
  • 200 g Fresh Green Beans, chopped
  • 1 tbsp chopped Fresh Coriander
  • 2 pouches UNCLE BEN'S® Brown & Wild Rice 250 g
  • Optional - 1 Green Chilli, finely chopped

Instructions

  1. In a deep frying pan, heat oil over medium-high heat.
  2. Cook and stir butternut pumpkin, carrots and onion for 4-5 mins or until beginning to brown.
  3. Stir in tomato, garlic, ginger, curry powder and optional green chilli. Heat to boiling then reduce heat.
  4. Cover and simmer for 15-20 mins or until pumpkin is almost tender, stirring occasionally.
  5. Stir in chickpeas and green beans. Simmer for 5 minutes, stirring occasionally, until vegetables are tender. Stir in coriander.
  6. Heat UNCLE BEN'S® Basmati Rice pouches as directed on package.
  7. Divide rice and curry among 4 plates.
  8. Enjoy!

Nutrition

DESCRIPTION AMOUNT_PER_SERVING
Energy (kJ) 1796.3
Protein (g) 15.1
Total Fat (g) 10.5
Saturated Fat (g) 1.4
Carbohydrates (g) 62.4
Total Sugars (g) 8
Sodium (mg) 269.9


Where to buy?

brown-wild

UNCLE BEN'S® Brown & Wild Rice 250 g

More Recipes

Mexican Style Chicken Pitta
Recipes Using Golden Vegetable Rice
Charred Vegetable Salad