RECIPE

Indian Vegetable Curry

Name: Indian Vegetable Curry
Cook time: 50 mins
Total time: 50 min
Yield: 4
Ingredients: 2 x Ben's Original™ Basmati Microwave Rice 220g; 1 tbsp. vegetable oil; 200g butternut squash, peeled and cut into small cubes; 2 medium carrots, cut in 1cm slices; 1 medium onion, chopped; 1 can diced tomato; 2 cloves garlic, finely chopped; 1 tbsp. ginger, finely chopped; 3 tsp. curry powder; 1 serrano pepper, finely chopped if desired; 400g cooked chickpeas OR 1 can chickpeas, rinsed and drained may be substituted for the cooked chickpeas; 200g chopped fresh green beans, cooked; 1 tablespoon chopped fresh coriander

Indian Vegetable Curry Recipe Ben's Original™

TIME

50 mins

INGREDIENTS

12 items

MAKES

4 servings

This delicious Indian Vegetable Curry is packed with veggies and chickpeas!

2 x Ben's Original™ Basmati Microwave Rice 220g
1 tbsp. vegetable oil
200g butternut squash, peeled and cut into small cubes
2 medium carrots, cut in 1cm slices
1 medium onion, chopped
1 can diced tomato
2 cloves garlic, finely chopped
1 tbsp. ginger, finely chopped
3 tsp. curry powder
1 serrano pepper, finely chopped if desired
400g cooked chickpeas OR 1 can chickpeas, rinsed and drained may be substituted for the cooked chickpeas
200g chopped fresh green beans, cooked
1 tablespoon chopped fresh coriander

1
In a deep frying pan heat oil over medium-high heat. Cook and stir butternut squash, carrots and onion for 4 to 5 minutes or until beginning to brown.
2
Stir in tomato, garlic, ginger, curry powder and serrano pepper. Heat to boiling then reduce heat. Cover and simmer 15 to 20 minutes or until squash is almost tender, stirring occasionally.
3
Meanwhile, heat Ben's Original™ rice as directed on package. Divide rice and curry among 4 dinner plates.