← All recipes

🍽️ Aromatic Rice with Indian Vegetables

515 kcal · 30 min · 4 servings

Ingredients

• 200 g Basmati rice
• 1 tbsp turmeric
• salt
• 50 g sultanas
• 75 g almond kernels
• 30 g ginger (1 piece)
• 3 garlic cloves
• 125 g onions (2 onions)
• 150 g spinach
• 500 g zucchini (2 zucchini)
• 200 g carrots (2 carrots)
• 3 tbsp oil
• 5 cardamom pods
• 2 cloves
• 8 black peppercorns
• 1 tbsp garam masala
• 1 tbsp ground coriander
• 1 tsp cumin
• 250 ml classic vegetable broth
• pepper
• 125 g mango chutney (5 tbsp)
• 300 g yogurt (0.3% fat)

Instructions

1. 1. Rinse the rice under cold water and let it drain well.
2. 2. Add the rice and turmeric to boiling salted water.
3. 3. Cook the rice on low heat for 20 minutes.
4. 4. Drain the rice and set it aside.
5. 5. Soak the sultanas in hot water.
6. 6. Chop the almonds coarsely.
7. 7. Peel the ginger and grate it finely.
8. 8. Peel the garlic and crush it.
9. 9. Grind the almonds, ginger, and garlic in a mortar to form a fine paste.
10. 10. Peel the onions and cut them into fine cubes.
11. 11. Clean the spinach and wash it thoroughly.
12. 12. Let the spinach drain well.
13. 13. Chop the spinach coarsely.
14. 14. Wash the zucchini and dry it.
15. 15. Cut the zucchini into 5 mm cubes.
16. 16. Wash the carrots and peel them.
17. 17. Slice the carrots into 5 mm thin rounds.
18. 18. Heat the oil in a pot.
19. 19. Sauté the onions while stirring until they are light brown.
20. 20. Add cardamom, cloves, and peppercorns.
21. 21. Sauté the spices briefly.
22. 22. Add the almond paste.
23. 23. Fry the paste while stirring for 2 minutes.
24. 24. Add the carrots and zucchini.
25. 25. Add garam masala, coriander, and cumin.
26. 26. Sauté the vegetables briefly.
27. 27. Pour in the broth.
28. 28. Cook the vegetables covered for 2-3 minutes.
29. 29. Drain the sultanas.
30. 30. Add the sultanas, spinach, and rice to the pot.
31. 31. Stir everything together.
32. 32. Cook the dish covered on medium heat for 4-5 minutes.
33. 33. Stir the dish twice during this time.
34. 34. Season the rice with salt and pepper.
35. 35. Mix the mango chutney with the yogurt.
36. 36. Serve the sauce with the rice.

Nutrition per serving

• kcal: 515
• Protein: 14 g · Fett/Fat: 19 g · Carbs: 68 g