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Ginger and turmeric rice in pan with vegetables.
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5 from 2 votes

Mixed vegetable ginger & turmeric rice

Loaded with vegetables & packed with flavor, this hearty one-pan-meal can be a main course or side dish. The raisins dotting the top give it an edge of sweetness, while cashews or peanuts give it salty crunch. Bonus: It's a great way to use leftover rice in the refrigerator!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Entree
Cuisine: Indian, Vegan
Keyword: easy side dish, vegetable fried rice
Servings: 4 people
Calories: 195kcal
Author: Cadry Nelson

Ingredients

  • 1 ½ teaspoons organic canola oil divided
  • 1 cup cauliflower broken or chopped in small to medium florets
  • 1 medium carrot chopped in small to medium pieces
  • ½ cup yellow onion chopped in medium pieces
  • ½ cup bell pepper red, yellow, or orange, chopped in medium pieces
  • ½ cup peas fresh or frozen
  • 2 cloves garlic minced
  • ½ teaspoon freshly grated ginger
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • teaspoon turmeric
  • Dash cayenne optional
  • 2 cups cooked brown rice cold from the refrigerator
  • 1 Tablespoon lime juice
  • ¼ cup raisins
  • ¼ cup loosely packed cilantro leaves roughly chopped
  • Generous pinch salt or to taste
  • Handful roasted cashews or peanuts

Instructions

  • Bring a large skillet to a medium heat with a teaspoon of organic canola oil (or your preferred high heat oil).
  • Add cauliflower and carrots to the pan. Sauté for 5 minutes, until the cauliflower and carrots have softened & browned but still have bite.
  • Add onion and bell pepper to the pan. Sauté for a couple of minutes, until fragrant and slightly translucent. Then add peas and cook for about a minute more.
    (If the pan starts to get too hot, lower the heat. Add more oil, if necessary.)
  • Push the vegetables to one side of the pan. In the empty area, add the remaining ½ teaspoon organic canola oil. In that small spot, sauté garlic and ginger for a minute or so, until fragrant. Then incorporate them with the other vegetables.
  • Add cumin, coriander, turmeric, and a dash of cayenne, if using. Incorporate the spices with the vegetables, and allow everything to cook for a couple of minutes.
  • Add the cooked brown rice to the pan along with lime juice. Fully combine the rice and vegetables.
    (If the spices are sticking to the bottom of the pan or not incorporating fully, add one or two Tablespoons of water.)
  • Stir in raisins, cilantro, and a generous pinch of salt, making sure everything is evenly incorporated. Finish with a handful of roasted cashews or peanuts. Taste for salt, and add more if needed.

Notes

Feel free to replace any of the listed vegetables with whatever is in your crisper drawer. Just use about an equal amount of whatever you are replacing. If it's a sturdy vegetable, cook it early in the same time slot as the carrots and cauliflower. If it's less sturdy, cook it at the same time as the onions and bell pepper.
To keep the rice from clumping, it's best to use cold rice from the refrigerator. 

Nutrition

Calories: 195kcal | Carbohydrates: 39g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 25mg | Potassium: 388mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3337IU | Vitamin C: 48mg | Calcium: 35mg | Iron: 1mg