Indian Style Vegetables and Rice

Total Time
Prep 45 mins
Cook 1 min

Great vegan recipe from better homes and garden!

Ingredients Nutrition


  1. Cook the brown rice according to package directions, except omit any salt.
  2. Meanwhile, spray an unheated 4 1/2-quart Dutch oven with nonstick coating.
  3. Preheat over medium-high heat.
  4. Add onion and garlic; cook and stir until onion is tender.
  5. Carefully add the water, apple juice, potatoes, carrot, soy sauce, curry powder, gingerroot, cardamom, and cinnamon.
  6. Bring to boiling; reduce heat.
  7. Simmer, covered, for 10 minutes.
  8. Add the cauliflower, zucchini, peas, and raisins to the Dutch oven. Simmer, covered, for 10 minutes more or until cauliflower is tender.
  9. Serve over hot cooked brown rice.
  10. If desired, serve with chutney.
Most Helpful

Was not sure how much onion was supposed to be used, but I used about 1/2 - 3/4 a cup. The flavor was a little too sweet for my taste and just seemed to be missing something. Maybe a little something spicier to offset some of the sweetness?

JifSorrell January 20, 2009