Ingredients
2
cups uncooked instant white rice
3 3/4
cups water
1
tablespoon vegetable oil
3
teaspoons curry powder
1/2
teaspoon salt
1/4
teaspoon ground cumin
Dash ground red pepper (cayenne)
1
small onion, coarsely chopped (about 1/3 cup)
1
clove garlic, finely chopped
6
small red potatoes, cut into 3/4-inch cubes (2 cups)
2
medium carrots, cut into 1-inch pieces (3/4 cup)
1
extra-large vegetarian vegetable bouillon cube
2
cups fresh small broccoli florets
2
cups fresh small cauliflower florets
1/2
medium red bell pepper, coarsely chopped (1/2 cup)
2
tablespoons all-purpose flour
Preparation
Cook rice in 2 cups of the water as directed on package.
In 3-quart saucepan, heat oil over medium-high heat until hot. Add curry powder, salt, cumin and ground red pepper; cook and stir 1 minute. Add onion and garlic; cook and stir 1 minute longer.
Add potatoes, carrots, bouillon cube and 1 1/2 cups of the remaining water. Heat to boiling. Reduce heat to medium; cover and simmer 10 minutes.
Add broccoli, cauliflower and bell pepper; cover and simmer 4 to 6 minutes or until vegetables are crisp-tender.
In small bowl, mix remaining 1/4 cup water and the flour until smooth. Add to saucepan; cook and stir over medium heat until mixture boils and thickens. Boil and stir 1 minute. Serve over rice.
