Winter Vegetable Curry Rice (Printable View)

Hearty blend of winter vegetables and spices served over soft, fluffy rice for a comforting meal.

# Ingredient List:

→ Vegetables

01 - 2 cups butternut squash, peeled and cubed
02 - 2 medium carrots, sliced
03 - 1 parsnip, peeled and diced
04 - 1 cup cauliflower florets
05 - 1 cup kale, chopped (stems removed)
06 - 1 medium onion, diced
07 - 2 cloves garlic, minced
08 - 1-inch piece fresh ginger, grated

→ Spices

09 - 2 tablespoons curry powder
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon ground coriander
12 - 1/4 teaspoon cayenne pepper (optional)
13 - 1/2 teaspoon turmeric
14 - 1/2 teaspoon salt, plus additional to taste
15 - Freshly ground black pepper, to taste

→ Liquids

16 - 1 can (13.5 fl oz) coconut milk
17 - 1 cup vegetable broth
18 - 1 tablespoon tomato paste

→ Rice

19 - 1 cup basmati rice
20 - 2 cups water
21 - 1/2 teaspoon salt

→ Garnishes (optional)

22 - Fresh cilantro, chopped
23 - Plain yogurt or plant-based yogurt
24 - Lime wedges

# How to Prepare:

01 - Rinse basmati rice under cold water until clear. In a saucepan, combine rice, 2 cups water, and 1/2 teaspoon salt. Bring to boil, then cover and simmer on low for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork before serving.
02 - Heat a large pot or Dutch oven over medium heat with a splash of oil. Sauté diced onion for 3 minutes until translucent. Add minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Stir in curry powder, ground cumin, ground coriander, cayenne pepper (optional), turmeric, salt, and black pepper. Cook for 1 minute to toast spices and release aromas.
04 - Add butternut squash, carrots, parsnip, and cauliflower florets. Stir well to evenly coat vegetables with the spice mixture.
05 - Stir in tomato paste, then pour in coconut milk and vegetable broth. Bring mixture to a gentle simmer.
06 - Cover pot and cook for 20 minutes, or until vegetables are tender when pierced with a fork.
07 - Add chopped kale to pot and simmer uncovered for 5 more minutes until wilted. Adjust seasoning with additional salt and pepper to taste.
08 - Serve the vegetable curry hot over the cooked basmati rice. Garnish with fresh cilantro, a dollop of plain or plant-based yogurt, and lime wedges as desired.

# Expert Suggestions:

01 -
  • Everything cooks in one pot, so cleanup is almost nonexistent.
  • The spices bloom into something warm and layered without any fussy technique.
  • You can swap vegetables based on what you have, and it still turns out beautifully.
  • It reheats even better the next day when the flavors have had time to marry.
02 -
  • Rinse the rice thoroughly or it will turn gummy and clump together instead of staying light.
  • Toast the spices in the dry pot for a full minute before adding liquid so their flavors bloom properly.
  • Do not add the kale too early or it will turn drab and lose its texture.
  • Let the curry rest for a few minutes before serving so the sauce thickens and clings to the vegetables.
03 -
  • Cut all your vegetables into similar-sized pieces so they cook evenly and finish at the same time.
  • Use full-fat coconut milk for the creamiest sauce, and shake the can well before opening.
  • Taste the curry before serving and adjust with a pinch of salt, a squeeze of lime, or a drizzle of maple syrup if it needs balance.
  • If the sauce is too thick, thin it with a little extra broth rather than water to keep the flavor strong.

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