Wholesome Vegetable Curry Rice Bowl
A Nutritious and Delicious Vegetable Curry Rice Dish
This vegetable curry is light, mild in flavor, and easy on the stomach, making it an excellent choice for a healthy meal or for those watching their diet. Packed with an abundance of fresh vegetables, it offers both great taste and nutritional benefits. Enjoy a satisfying meal by serving it over warm rice.
Curry Ingredients- 6 curry blocks (choose your preferred spice level)
- 2 potatoes (medium-sized)
- 1/3 carrot (medium-sized)
- 1/2 onion (medium-sized)
- 1/3 red bell pepper (or 1 red chili pepper)
- 1/3 head of broccoli
- 900ml water (about 4.5 cups)
Cooking Instructions
Step 1
First, peel the potatoes and dice them into roughly 2cm (about 1-inch) cubes. This size is easy for everyone to eat.
Step 2
Dice the onion into similarly large pieces, about the same size as the potatoes. The onions will soften and add sweetness as they cook.
Step 3
Cube the carrot to match the size of the potatoes. The vibrant colors of the carrot will make the curry look even more appetizing.
Step 4
Remove the seeds from the red bell pepper and dice it into the same 2cm cubes. If you don’t have red bell pepper, you can substitute it with 1 red chili pepper, also diced to a similar size, for a touch of heat.
Step 5
Separate the broccoli florets into bite-sized pieces. Bring a pot of water to a boil with a pinch of salt, and briefly blanch the broccoli for about 1 minute. This will help retain its bright green color and a pleasant crispness.
Step 6
It’s helpful to break apart the solid curry blocks beforehand. This will allow them to dissolve more easily in the water and prevent clumps.
Step 7
Now, let’s start cooking! Heat 1 tablespoon of cooking oil in a pot over medium-low heat. Add the diced potatoes, carrots, and onions, and sauté for 2-3 minutes. This step helps to bring out the aroma of the vegetables and deepen their flavor.
Step 8
Once the vegetables are lightly sautéed, pour in the 900ml of water. Bring the water to a boil over high heat, then reduce the heat to medium. Continue to simmer for about 10 minutes, or until the potatoes are tender when pierced with a fork.
Step 9
When the potatoes are almost cooked, turn off the heat temporarily. Add the broken curry blocks and diced red bell pepper to the pot. Stir with a spatula or ladle until the curry is completely dissolved and smooth, ensuring there are no lumps. This prevents the curry from sticking to the bottom of the pot.
Step 10
Once the curry is fully dissolved, turn the heat back on to medium and simmer for another 10 minutes. This allows the curry to thicken and the flavors to meld with all the ingredients.
Step 11
Finally, add the blanched broccoli florets and simmer for just a short while longer. Avoid overcooking the broccoli, as it can become too soft. Cook briefly and then turn off the heat.
Step 12
To serve, fill half of a bowl with warm rice and generously ladle the delicious vegetable curry over the other half. For an extra touch, sprinkle with crispy garlic chips or parsley flakes. Your flavorful vegetable curry rice bowl is ready to enjoy! Bon appétit.
