Vegetable Carrot Fried Rice with Indian spices. Carrot Veggie Brown Rice Pilaf. Colorful flavorful side for Easter or Holidays. #Vegan #Glutenfree #Soyfree #Recipe | VeganRicha.com #glutenfree #veganricha #vegan
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5 from 7 votes

Vegetable Carrot Fried Rice - Carrot Pilaf

Vegetable Carrot Fried Rice with Indian spices. Carrot Veggie Brown Rice Pilaf. Colorful flavorful side for Easter or Holidays. Vegan Glutenfree Soyfree Recipe. Add more Peas or chickpeas to make this a full meal.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main
Cuisine: Indian
Servings: 2 servings
Calories: 374kcal
Author: Vegan Richa

Ingredients

  • 1/4 cup chopped raw cashews or other nuts.
  • 2 tsp oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 6 curry leaves optional
  • 1/2 cup chopped red onion
  • 4 cloves of garlic finely chopped
  • 1/2 inch knob ginger finely chopped
  • 1 hot green chile or use cayenne to taste later
  • 1 cup cauliflower florets small florets
  • 1 cup packed or more grated or shredded Carrots use chopped for quicker
  • 1/2-3/4 tsp turmeric
  • 1/2 tsp ground coriander
  • 1/2 tsp garam masala or curry powder or use ground cumin + coriander
  • 1/4-1/2 tsp cayenne
  • 1/2 cup packed chopped baby greens
  • 1/2 cup other quick cooking veggies of choice such as a mix of zucchini peas, bell pepper
  • 1 tbsp ketchup
  • 2-3 tbsp water
  • 2 cups cooked brown rice
  • 3/4 tsp or more salt
  • lemon juice and cilantro for garnish

Instructions

  • Dry roast the nuts on a skillet until lightly golden and set aside.
  • Heat oil in a large skillet over medium heat. when the oil is hot, add cumin and mustard seeds and let them cook until they change color considerably or start to pop. Add the curry leaves, onion, garlic, ginger, chili and pinch of salt. Cook for 3 to 4 minutes or until translucent.
  • Add the cauliflower and mix. cover and cook for 5 minutes. Add the carrots and a splash of water. Cover and cook for 3 minutes. Add the spices and mix in for a few seconds. Add the greens and veggies, ketchup and a splash of water. Cover and cook for 4 to 5 minutes or until the cauliflower is cooked al dente or to preference. .
  • Add the cooked rice, salt and roasted nuts and toss well. Taste and adjust salt and heat. Add more salt and cayenne if needed. Reduce heat to low. Cover and cook for 5 minutes. Garnish with a liberal drizzle of lemon juice, some garam masala and cilantro and serve. Serve as is , or with dal, curries or a drizzle of avocado cream (blended avocado lemon cilantro salt and pepper), or with mint chutney.

Notes

Use peeled and grated fresh Turmeric root instead of some of the carrots for variation.

Nutrition

Calories: 374kcal | Carbohydrates: 56g | Protein: 9g | Fat: 13g | Saturated Fat: 1g | Sodium: 330mg | Potassium: 681mg | Fiber: 7g | Sugar: 7g | Vitamin A: 11075IU | Vitamin C: 104mg | Calcium: 76mg | Iron: 3mg