East Indian Vegetable and Rice Skillet
Ginger, tumeric, and cumin are spices used widely in East Indian cuisine. This one pot dish is a good source of fiber and protein, thanks to the chickpeas.
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Serves10 (1 cup each)
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Ingredients
- 2 teaspoons vegetable oil
- 1 medium onion, chopped
- 1/2 teaspoon ginger, ground
- 1/2 teaspoon turmeric, ground
- 1/2 teaspoon cumin, ground
- 2 cups mixed vegetables (chopped cauliflower, peppers, carrots, or peas)
- 1 large potato, diced
- 1 cup rice, white, uncooked
- 2 1/2 cups water
- 1 15-ounce can chickpeas, drained and rinsed
- 1/2 teaspoon salt (optional)
Directions
- Heat oil in a large skillet over medium heat.
- Add onion, ginger, turmeric, and cumin, and stir while cooking for 1 minute.
- Add remaining ingredients. Bring to a boil, cover, and reduce heat.
- Simmer 20-25 minutes. Serve hot.
Recipe Tips
Use fresh or frozen mixed vegetables.
Nutrition Facts
East Indian Vegetable and Rice Skillet
Amount Per Serving (1 cup eachg)
Calories 140
Calories from Fat 18
% Daily Value*
Total Fat 2g
3%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 299mg
12%
Potassium 370mg
11%
Total Carbohydrates 25g
8%
Dietary Fiber 5g
20%
Sugars 4g
Protein 6g
12%
Vitamin A
30%
Vitamin C
21%
Vitamin D0%
Calcium
3%
Iron
11%
* Percent Daily Values are based on a 2000 calorie diet.
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