• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Description

This recipe utilises the flavours from the herbs and spices as well as the natural flavours of the vegetables. Take a break from the usual rice with meat and enjoy a healthy plate of vegetable rice instead.

This recipe was first published in Flavours magazine.

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Want more vegetarian or vegan recipes? Check out the ‘#HealthyEating’ recipe folder.

Recipe Ingredient

  • 4 tbsp palm oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 4 green cardamom pods, cracked
  • 4 dried chillies, halved
  • 1 cinnamon stick
  • 4 cloves
  • 1 tsp black pepper, coarsely ground
  • 1/2 tsp ground turmeric
  • 10g ginger, chopped
  • 4 cloves garlic, chopped
  • 2 large red onions, chopped
  • 4 green chillies, seeded and sliced
  • 400g basmati rice - rinsed, soaked for 30 minutes and drained
  • 500ml stock - made from hot water, 2 vegetable stock cubes and 2 tsp sea salt
  • 4 large tomatoes - peeled, seeded and chopped
  • 2 carrots, diced
  • 200g cauliflower florets
  • 200g long beans, sliced
  • 200g garden peas
  • raisins for garnish
  • cashew nuts for garnish
  • coriander for garnish


  1. Heat oil in a large pan, then add mustard and cumin seeds.
  2. Once they pop, add cardamom, dried chilli, cinnamon and cloves, followed by pepper and turmeric and fry till fragrant.
  3. Add ginger, garlic, onion and green chilli and fry till onion is soft.
  4. Add rice and fry till rice is translucent.
  5. Then, add stock, tomatoes, carrots, cauliflower and long beans.
  6. Bring to a boil, cover pan and cook on low heat for 20 minutes.
  7. Add garden peas, cover the pan and turn off heat.
  8. Leave for 10 minutes, then garnish with raisins, nuts and coriander.

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