Vegetable Masala Stir-Fry with Basmati Rice

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Indian · 40 min · Beans · vegetarian, vegan, gluten-free, dairy-free

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Ingredients

• 1/2 cup Basmati rice
• 1 1/2 cups Mixed vegetables (bell peppers, carrots, green beans)
• 1 medium Onion
• 1 medium Tomato
• 1 inch piece Ginger
• 2 cloves Garlic
• 1 tbsp Vegetable oil
• 1/2 tsp Garam masala
• 1/4 tsp Turmeric powder
• 1/4 tsp Cumin seeds
• to taste Salt
• 1 tbsp Fresh cilantro

Method (tap to check — screen stays awake)

1. Cook the basmati rice according to package instructions and set aside.
2. Dice the onion, tomato, ginger, and garlic. Chop the mixed vegetables into bite-sized pieces.
3. Heat vegetable oil in a large skillet over medium heat. Add cumin seeds and sauté until fragrant.
4. Add diced onion, ginger, and garlic to the skillet. Cook until onions are translucent, about 3 minutes.
5. Stir in turmeric powder, garam masala, and salt. Cook for 1 minute to release spices' aroma.
6. Add the mixed vegetables and cook, stirring occasionally, until tender, about 8-10 minutes.
7. Stir in chopped tomato and cook for another 2-3 minutes until tomatoes soften.
8. Serve the vegetable masala over the cooked basmati rice, garnished with chopped cilantro.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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