Ravi’s Curried Rice and Vegetables

I cannot take credit for this recipe, I got it from my good friend Ravi. I love Indian food and every so often he’d bring this dish into work for lunch and I would be like, “Damn! That smells so good!” So he gave me the recipe. It’s relatively easy to make.

Prep Time: 15 mins | Cook Time: 45 mins | Servings: 4 | Difficulty: Easy


1 onion, chopped
1 clove garlic, minced
1 small potato, cut into small cubes
1 cup vegetable stock
1/2 cup frozen cubed carrots
1/2 cup frozen peas
1 tsp. East Indian Curry or Regular Curry Powder
1/4 tsp. Cayenne Pepper
1/2 cup Brown Basmati Rice, uncooked
1/3 cup Kamut, uncooked


1. In a large skillet, cook the onion and garlic in 1/2 cup of the veggie stock for about 10 minutes or until the onions are softened.

2. Stir in the rice, kamut, potato, spices and the remaining amount of stock and cook for 30 minutes or until the grains are tender, adding more stock if needed.

3. Stir in the frozen veggies and cook for an additional 5 minutes.


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