I make one pot meals as often as possible so I know dinnertime will be easy. Especially when I’m not at my most focused (can you ever be focused when you’re seemingly always feeling exhausted and the kids are running around driving you crazy?), one pot meals ensure I don’t have to think about having to turn on the oven and 2-3 burners in order to get the dinner on the table AND clean a bunch of pots and pans afterwards. As the name suggests, “one pot” means a meal that is simple to prepare and even simpler to clean up.

You can easily serve this Indian Vegetable Rice as a vegetarian entree or as a side dish for chicken or fish (which will leave you some leftovers for your next day’s lunch). My kids are big fans of most rice recipes and they love the flavor of curry so this reasonably inexpensive meal goes over very well with my clan and hopefully will for yours too.


Indian Vegetable Rice

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Author: Catherine McCord
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes


  • 1 Tbsp olive oil
  • 1 small onion, diced
  • 1 small garlic clove, minced
  • 1 Cup Brown Basmati Rice
  • 1 Small Russet Potato, peeled and diced into 1/2 inch cubes
  • 1 Medium Carrot, peeled and chopped
  • 1 Tsp kosher salt
  • 2 Tsp curry powder
  • 2 Cups water
  • 1/2 Cup frozen peas


  • Heat oil in a medium size pot over medium heat and sauté onions for 3 minutes. Add the garlic and sauté an additional minute.
  • Add the rice, potato, carrots, salt and curry powder and stir to combine.
  • Pour 2 cups of water into the pot and bring to a boil. Reduce to a simmer, cover and cook for 40 minutes.
  • Fluff rice with a fork, add the peas and combine.
  • Serve.


Sodium: 630mg | Sugar: 3g | Fiber: 3g | Calories: 270kcal | Fat: 4g | Protein: 6g | Carbohydrates: 52g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. Yum! Everyone had seconds. Made some changes for extra flavor: chicken broth instead of water, 2 garlic cloves, 3 tsp curry powder, 1/4 tsp cayenne pepper, 1 1/2 cooked chicken breast, and 1/2 c lentils. Cooked according to rice instructions but put lentils in first for about 10 min then added rice.

  2. Made this today, my 10 month old couldn’t get enough of it! My husband liked it as well. So glad to fine an easy indian recipe that didn’t have a lot of heavy ingredients. I did put in paprika and tumeric, and I used just regular brown rice. I used chicken stock for the liquid. It took longer to good and needed about an extra cup of liquid but turned out great.

  3. Just made this recipes today and it was a hit! My 16 month old twins couldn’t have enough of it! I doubled the recipe and we have leftovers for tommorrow.

  4. Thank you! My picky kindergartener goes to a Jewish school and his lunches have to be vegetarian and totally nut free. He is gluten free so it has not been easy (cheerios and milk everyday ftw) We tried this tonight and he loved it!!! Going into the thermos tomorrow!

  5. This was remarkable!!! I substituted 1 can of chickpeas and cooked everything in the rice cooker. I sauteed the onion and garlic on the stove and deglazed the pan with the water. Then dumped it in the rice cooker with the rest of the ingredients and cooked it. It turned out amazing! Next time, I will use chicken or vegetable stock for more flavor. We also put in a squirt of siriacha and would have added a little bit of honey if my babe was over 1 year. But even as-is, it was great!

    1. Hi Shelly! Thanks for commenting. My website just went through a major overhaul so some of our older posts like this are having some issues. I’ve added the instructions back 🙂 Happy cooking!

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