Find your recipes and restaurants here

Curried vegetables

Recipe from: 5/29/1997 12:00:00 AM
Ingredients 14
Servings 8


  • oil
  • 2
    large onions, finely chopped
  • 2
    cloves garlic, crushed
  • 1
    green and/or red pepper, diced or sliced into strips
  • 2
    stalks celery, sliced
  • 1
    large carrot, sliced into strips
  • 250
    fresh mushrooms, sliced
  • 190
    brown rice, raw
  • 190
    white rice, raw
  • 160
  • 5
  • 3
    tomatoes, skinned and finely chopped
  • 750
    boiling water
  • salt and freshly ground black pepper


Heat the oil in a heavy-based saucepan. Fry the onion until tender and translucent. Add the garlic, green pepper, celery and carrot and stir-fry until glossy. Add the mushrooms and stir-fry for another few minutes. Stir in the brown and white rice, peanuts and turmeric. Stir-fry for a few minutes and add the tomatoes and water. Season with salt and pepper. Reduce the heat, cover and simmer slowly until the rice is tender and most of the liquid has been absorbed. Serve on a large platter, garnished with parsley. Serves 6-8.


You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.