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Garden Vegetable Curry With Rice




Source of Recipe


Pillsbury


List of Ingredients




1 cup uncooked regular long-grain white rice
3 3/4 cups water
2 tablespoons Gold Medal® All-Purpose Flour
1 tablespoon oil
3 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon cumin
Dash ground red pepper (cayenne)
1 small onion, coarsely chopped
1 garlic clove, minced
6 small new red potatoes, cut into 3/4-inch cubes
2 medium carrots, cut into 1-inch pieces
1 extra-large vegetarian vegetable bouillon cube
2 cups small fresh broccoli florets
2 cups small fresh cauliflower florets
1/2 medium red bell pepper, coarsely chopped


Recipe



1. Cook rice in 2 cups of the water as directed on package.
2. Meanwhile, in small bowl, combine 1/4 cup of the water and flour; beat with wire whisk until smooth. Set aside.
3. Heat oil in large saucepan over medium-high heat until hot. Add curry powder, salt, cumin and ground red pepper; cook and stir 1 minute. Add onion and garlic; cook and stir 1 minute. Add potatoes, carrots, bouillon cube and remaining 1 1/2 cups water. Bring to a boil. Reduce heat; cover and simmer 10 minutes.
4. Add broccoli, cauliflower and bell pepper. Cover; simmer 4 to 6 minutes or until vegetables are crisp-tender.
5. Stir flour mixture into mixture in saucepan; cook over medium heat until mixture boils and thickens, stirring constantly. Boil and stir 1 minute. Serve over rice