Butter (1/4 cup)
in the microwave for 30 seconds using heat function on P10 or at 1000W).
Garam Masala (1/4 cup)
and cover with a heatproof cover. Microwave for 1 minute using heat function on P10 (or at 1000W) until the spices are toasted.
Garlic (4 cloves)
Fresh Ginger (1 in)
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.
Lay out the
Frozen Green Beans (2/3 cup)
Frozen Carrots (1/2 cup)
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).
Cauliflower Florets (1 2/3 cups)
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.
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.
Empty grilled vegetables and a tin of
Canned Chopped Tomatoes (1 can)
into a skillet on medium heat. Simmer for 10 minutes, stirring occasionally.
Basmati Rice (2 cups)
Water (3 1/4 cups)
into a heatproof bowl. Cover and cook for 5 minutes using heat function P10 (or at 1000W).
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.
Cream (2/3 cup)
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.
Serve the curry with rice, and top with
Greek Yogurt (to taste)
Paprika (to taste)
Fresh Cilantro (to taste)
. Cooking results may vary depending on microwave oven use.