Curried Vegetables with Brown Rice

Curried Vegetables with Brown Rice


  • 1 cup brown rice
  • 2 cups water
  • ¼ cup vegetable oil
  • 2 teaspoons curry powder
  • ¼ cup ginger, peeled and diced
  • ½ jalapeno, seeded and chopped
  • 1 onion, thinly sliced
  • 5 fingerling potatoes, cut into ½-inch pieces
  • 3 medium carrots, cut into ½-inch pieces
  • ½ pound sugar snap peas, strings removed
  • 1 red bell pepper, cut into ½-inch pieces
  • 1 green bell pepper, cut into ½-inch pieces
  • 1 cup cooked garbanzo beans, drained
  • Salt and pepper
  • ½ lime, juiced
  • 2 Tablespoons chopped cilantro
  • 6 lime wedges


Rinse the rice in a bowl of water and drain. Bring water to a boil and add salt to taste. Add the rice, lower heat, cover tightly, and cook over low heat without disturbing for about 40-50 minutes.

In a wide pot, heat the oil over medium-high heat. Add the curry powder, ginger, and jalapeno, and cook, stirring for about 30 seconds. Add the onion, lower the heat and cook until limp, stirring occasionally about 4 minutes. Add the potatoes and carrots and mix. Add about ½ cup water, cover the pot, and cook for about 10 minutes until vegetables are tender. Stir in the sugar snap peas and bell peppers and cook another 1-3 minutes until peas are bright green. Stir in garbanzo beans and cook through. Season with salt, pepper, and fresh lime juice to taste. Serve over brown rice garnished with cilantro and lime wedges.