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Vegetable Masala Curry with Basmati Rice
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15 INGREDIENTS • 11 STEPS • 50MINS

Vegetable Masala Curry with Basmati Rice

Recipe

5.0

9 ratings
No rice cooker, no problem- with this Vegetable Masala Curry with Basmati Rice, just use your microwave. This simple curry dish is packed with rich flavor and healthy for you too!
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No rice cooker, no problem- with this Vegetable Masala Curry with Basmati Rice, just use your microwave. This simple curry dish is packed with rich flavor and healthy for you too!
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Panasonic
Inspired by the Japanese appreciation of taste and social cooking, Panasonic has designed solutions to inspire real food experiences to bring together fresh food know-how and precision technologies.

50MINS

Total Time

$2.86

Cost Per Serving

Ingredients

Servings
4
us / metric
Vegetable Masala Curry
Cauliflower Florets
170 g
Frozen Cauliflower Florets
Frozen Green Beans
85 g
Frozen Green Beans
Frozen Carrot
85 g
Frozen Carrots
White Onion
1/2
White Onion, chopped
Garlic
4 cloves
Garlic, chopped
Fresh Ginger
2.5 cm
Fresh Ginger, grated
Canned Chopped Tomatoes
1 can
(400 g)
Canned Chopped Tomatoes
Cream
160 mL
Cream
Garam Masala
4 Tbsp
Garam Masala
Butter
4 Tbsp
Butter
Fresh Cilantro
to taste
Fresh Cilantro, chopped
Greek Yogurt
to taste
Greek Yogurt
Paprika
to taste
Paprika
Basmati Rice
Basmati Rice
380 g
Basmati Rice, washed
Water
780 mL
Water

Nutrition Per Serving

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Calories
666
Fat
28.4 g
Protein
11.6 g
Carbs
92.4 g
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author_avatar
Panasonic
Inspired by the Japanese appreciation of taste and social cooking, Panasonic has designed solutions to inspire real food experiences to bring together fresh food know-how and precision technologies.

Cooking Instructions

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step 1
Melt the Butter (4 Tbsp) in the microwave for 30 seconds using heat function on P10 or at 1000W).
step 2
Add the Garam Masala (4 Tbsp) and cover with a heatproof cover. Microwave for 1 minute using heat function on P10 (or at 1000W) until the spices are toasted.
step 3
Add Garlic (4 cloves) and Fresh Ginger (2.5 cm) into the hot masala spice and butter mixture. Microwave for 1 minute using heat function on P10 (or at 1000W) until the garlic and ginger are fragrant.
step 4
Lay out the Frozen Green Beans (85 g) and Frozen Carrots (85 g) an even layer on a heatproof tray, cover with heatproof plastic wrap and cook for 3 minutes using heat function on P8 (or at 800W).
step 5
Add Cauliflower Florets (170 g) to the tray, cover with plastic wrap again, and cook for another 3 minutes using heat function on P8 (or at 800W). Once cooked, drain off all the excess water in the tray.
step 6
Add the White Onion (1/2) into the heatproof tray and then cover with the masala butter mixture and stir to coat the vegetables. Microwave for 15 minutes using the Grill function (or at 1100W) on high heat.
step 7
Empty grilled vegetables and a tin of Canned Chopped Tomatoes (1 can) into a skillet on medium heat. Simmer for 10 minutes, stirring occasionally.
step 8
Add Basmati Rice (380 g) and Water (780 mL) into a heatproof bowl. Cover and cook for 5 minutes using heat function P10 (or at 1000W).
step 9
Continue to cook the rice in the microwave using heat function on P10 (or at 1000W) for 8 minutes and let rest for 2 minutes. Fluff the rice, cover, and set aside.
step 10
Put the Cream (160 mL) into the microwave for 30 seconds using heat function on P10 (or at 1000W) to warm slightly. Add to the curry and stir until combined.
step 11
Serve the curry with rice, and top with Greek Yogurt (to taste), Paprika (to taste), and Fresh Cilantro (to taste). Cooking results may vary depending on microwave oven use.

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