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Indian Curry with Rice

Ingredients (for 6 servings):
450 g (15 oz) prepared chopped vegetables of choice e.g. sweet potato, rutabaga, mushrooms, cauliflower, yellow or green peppers, butternut squash, or zucchini (depending on the vegetables you use, to get 450 g/18 oz, I used 1 medium zucchini, 1 small rutabaga, 1 medium sweet potato, 1 medium red bell pepper and ½ cup sliced mushrooms. This mixture was delicious!)
3 tbsp oil
1 large onion, diced
3 tsp of garlic purée (or about 3 small garlic cloves, chopped)
1 garlic clove, crushed
1 large carrot, diced
1 small bell pepper, chopped
2 tsp chilli powder
2 tsp ground cumin
2 tsp turmeric
2 tsp ground coriander
2 tsp ground ginger
400 g (14 oz) can chopped tomatoes
1 cup (8 fl oz) water or stock
2 tbsp tomato purée
1 bunch of chopped cilantro (optional)
450 g (15 oz) Loprofin Rice (about 2 cups when measured dry); cooked

1. Fill a large pot 3/4 full with water and bring it to a boil, then add 1 tsp of oil and the Loprofin Rice. Return to a boil, stirring, reduce the heat slightly and cook for 10-12 minutes, stirring occasionally to prevent the rice from sticking together.
2. In a separate large pan, sauté the onions in oil until soft.
3. Add the garlic, garlic purée, pepper, tomato purée, chopped tomatoes, diced carrot, 1/2 the bunch of chopped cilantro and your choice of vegetables. The harder vegetables (carrots, rutabaga etc.) will need longer time
for cooking so add these first.
4. Stir the vegetables until soft.
5. Add all of the spices: ground cumin, cilantro, chilli powder, ground coriander and ground ginger and stir for a few minutes.
6. Pour in the chopped tomatoes and water.
7. Cook until all of the vegetables are tender and the sauce has been reduced and thickened.
8. Finish the dish by adding a handful of chopped fresh cilantro and serve with the Loprofin Rice.

* Nutrition values are based on the example veggies which are listed in the first bullet point of the ingredients; values will depend on which veggies you choose. To lower protein and phe, use veggies lower in protein and phe.


Nutritional Information  





Per serving


3.5 g

79 mg

9.0 g
85 g







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