Indian Vegetable Curry

This Indian Vegetable Curry is packed with veggies and chickpeas!

  • 4
  • Serving

  • 10M
  • Prep

  • 10M
  • Cook

  • 20M
  • Total

  • 4

    Per Serving


  • 1 tbsp. vegetable oil
  • 200g butternut squash, peeled and cut into small cubes
  • 2 medium carrots, cut in 1cm slices 
  • 1 medium onion, chopped
  • 1 can diced tomato
  • 2 cloves garlic, finely chopped
  • 1 tbsp. ginger, finely chopped 
  • 3 tsp. curry powder
  • 1 serrano pepper, finely chopped if desired 400g cooked chickpeas*
  • 200g chopped fresh green beans, cooked
  • 1 tablespoon chopped fresh coriander
  • 2 pouches Uncle Ben’s® Classic Long Grain Rice


  1. In a deep frying pan heat oil over medium-high heat. Cook and stir butternut squash, carrots and onion for 4 to 5 minutes or until beginning to brown.
  2. Stir in tomato, garlic, ginger, curry powder and serrano pepper. Heat to boiling then reduce heat. Cover and simmer 15 to 20 minutes or until squash is almost tender, stirring occasionally. Stir in chickpeas and green beans. Simmer 5 minutes longer, stirring occasionally, until vegetables are tender. Stir in coriander.
  3. Meanwhile, heat rice as directed on package. Divide rice and curry among 4 dinner plates. *1 can chickpeas, rinsed and drained may be substituted for the cooked chickpeas.


Added Sugar (g) 0
Dietary Fibre (g) 11.19
Energy (kCal) 403.71
Energy (kJ) 1688.25
Protein (g) 14.06
Saturated Fat (g) 0.86
Sodium (mg) 365.93
Total Carbohydrate (g) 62.62
Total Fat (g) 8.17
Total Sugar (g) 7.91

Where to buy?

UNCLE BEN’S® Classic Long Grain Rice 250g

More Recipes

Mexican Chocolate Chilli Burritto[1181x1181px]
Recipes Using Long Grain Rice
Cheat's Biriyani