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Indian Vegetable Curry Recipe


Indian Vegetable Curry Recipe

  • Family-Friendly
  • Asian Inspiration
  • Better Meals Begin Here
  • 45 Minutes or More
  • Vegetarian
  • Global Inspired Recipes
  • Microwave
  • Vegetarian
Indian Vegetable Curry Recipe
  • Servings
  • Prep
  • Cook
  • Total
  • Fresh


  • Spicy


About This Dish

Bring the taste and textures of India to your home with this delicious medley of fresh vegetables and fluffy rice.


1 tablespoon vegetable oil

1 cup peeled and cubed butternut squash

2 medium carrots, cut in 1/2-inch slices

1/2 cup chopped onion

1 can (15 ounces) no-salt-added tomato sauce

2 cloves garlic, finely chopped

1 tablespoon finely chopped ginger-root

2 to 3 teaspoons curry powder

1 finely chopped serrano pepper, if desired

2 cups cooked chickpeas*

1 cup chopped fresh green beans, cooked

1 tablespoon chopped fresh cilantro

2 pouches (8.8 ounces each) UNCLE BEN'S® READY RICE® LONG GRAIN & WILD 

*1 can (15 ounces) chickpeas, rinsed and drained may be substituted for the cooked chickpeas. 



  1. In 10-inch skillet heat oil over medium-high heat. Cook and stir squash, carrots and onion 4 to 5 minutes or until beginning to brown.
  2. Stir in tomato sauce, garlic, ginger-root, curry powder and serrano pepper. Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until squash is almost tender, stirring occasionally. Stir in garbanzo beans and green beans. Simmer 5 minutes longer, stirring occasionally, until vegetables are tender. Stir in cilantro.
  3.  Meanwhile, heat rice as directed on package. Divide rice and curry among 4 dinner plates. 


Amount per serving (4 total)

Calories: 430
Total Fat: 8g 12%
Saturated Fat: 1g 4%
Trans Fat: 0g
Sodium: 610mg 25%
Carbohydrates: 80g 27%
Dietary Fiber: 13g 52%
Sugars: 15g
Protein: 15g
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