Indonesian (Javanese, Sundanese, Minang)

Indonesian Curried Vegetables

Name: Indonesian Curried Vegetables
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Indonesian (Javanese, Sundanese, Minang)
Ingredients: 2.25 cup water; 2.5 cup quick-cooking brown rice; 1 tbsp olive oil; 1 cup broccoli floret; 1 cup sliced mushrooms; 1 medium green bell pepper; 1 cup shredded red cabbage; 1 cup shredded carrot; 2 cup chopped onions; 1 tbsp imported curry powder; 2 tsp minced garlic; 1 tsp cumin; 1 tsp chopped ginger; 2 can diced tomatoes (14 1/2 ounce); 3 tbsp peanut butter

Brown rice, broccoli floret and mushrooms simmered on the stove and spiced with curry powder and cumin.

20 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 20 min · 20 min total
Difficulty: medium

1
Bring water to boil in 2 quart saucepan. When water boils, add rice, cover pan, reduce heat to low, and simmer for 5 minutes. Remove from heat until ready to serve.
5 min
2
Meanwhile, heat oil in a 4-1/2 quart dutch oven or soup pot over medium heat. Add broccoli and mushrooms and cook, stirring occasionally.
3
Add the pepper, cabbage, carrots and onions. Raise the heat to medium-high and stir occasionally.
4
Stir in the curry powder, garlic, cumin and ginger. Stir in tomatoes and their juices. Raise the heat to high, cover and bring to a boil.
5
Uncover and boil, stirring from time to time, for 3 minutes more to blend the flavors. Reduce heat to low and stir in the peanut butter, blend well. Serve over the brown rice.
3 min