Vegetable curry with basmati rice

Vegetable curry with basmati rice

Health benefits:

  • Easy to digest & to assimilate
  • Contains antioxidants & anti-inflammatory properties   

Serves 4  

Preparation & cooking time 25 mins 


  • 250g basmati rice 
  • 300g of cherry or plum tomatoes 
  • 200g of courgettes  
  • 125g of asparagus  
  • 250g of button cup or chestnut mushrooms 
  • 2 red onions finely chopped 
  • Half a good quality vegetable stock cube  
  • 2 tbsp of sunflower oil 
  • 2.5cm/1in piece fresh root ginger 
  • 4 tsp of ground coriander  
  • 3 tsp of ground cumin 
  • 2 tsp of ground turmeric  
  • Generous handful of fresh coriander  



  • If you are not using a rice cooker or microwave then cook in a covered pan using the following method where the rice completely absorbs a measured amount of water and is not drained. Rinse the rice thoroughly under cold water. Place 250g/300ml (for 4 servings) of rice in a medium pan and add double the amount of cold water (1 measure dry rice : 2 measures water). The water to rice ratio can be altered to obtain the required rice texture. Bring to the boil, stir then cover and turn the heat to ‘low’ and cook for 10 to 12 mins. Do not lift the lid. Once cooked, remove the pan from the heat, still covered, and stand for a few minutes. The surface of the rice will have small holes in it, fluffed with a fork. 


  • While the rice is cooking on a low heat start getting the curry ready.  
  • Finely chop the onions, ginger and chop the tomatoes in half 
  • Heat up a medium size frying pan 
  • Add the oil and then the onions, ginger and tomatoes  
  •  Cook until slightly soft and then add the spices (ground coriander, cumin and turmeric) 
  • Add a splash of water and keep stirring until everything is mixed together  
  • Cook until everything has softened and then add half a cup of water  
  • Add the stock cube and stir until it has dissolved  
  • Roughly chop the rest of the vegetables and them to the pan 
  • Add a little more water if needed (there should be enough water for the vegetables to sit in – not too much) 
  • Cover with a lid and cook for around 6 to 8 mins until the vegetables are cooked and the water has reduced to form a curry sauce. 
  • Serve with rice and chopped coriander on top  


  • Vegan
  • Vegetarian
  • Wheat-free
  • Gluten-free
  • Dairy-free