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Mixed Vegetable Curry with Steamed Rice

A hearty and aromatic dish of Mixed Vegetables in a fragrant Curry sauce, served with Steamed Rice.

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

What you'll need

Oil | Salt | Black pepper | Cooking pot | Measuring jug | Chopping board | Knife | Peeler | Cooking pan

Cooking Instructions


Step 5 : Final Touches

Finally, add the green peas and cook for 2 minutes. Add the coriander leaves and spinach, stirring until the spinach is wilted. Season with salt and black pepper.

400 ml Water for Rice
180 g Basmati Rice
120 g White Onion
7 g Garlic
140 g Red Bell Pepper
250 g Sweet Potato
260 g Green Zucchini
200 g Cauliflower
7 g Coriander Leaves
22 g Homemade Mix Vegetable Spice
300 g Home Made Tomato Sauce
200 ml Home Made Vegetable Stock
50 g Green Peas
60 g Baby Spinach



Step 1 : Cook the Rice

To begin, rinse the basmati rice under clear water until the water runs clear. Boil a pot of salted water, add the rice, cook uncovered for 1-3 minutes, then cover and simmer on low for 12 minutes. After cooking, let the rice sit covered until ready to serve.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Sauté the Sauce

Heat oil in a pot over medium heat, sauté the onion and garlic until soft, then stir in the vegetable curry spice mix for 1-2 minutes until fragrant. If needed, moisten the spices with a bit of water or oil.

Step 2 : Prep the Ingredients

Prepare the vegetables by finely chopping the garlic and onion, cubing the red bell pepper and sweet potato, slicing the zucchini, breaking the cauliflower into florets, and chopping the coriander leaves.

Step 4 : Cook the Veggies

Add tomato sauce and vegetable stock to the pot along with the sweet potato, zucchini, and cauliflower. Simmer for 15 minutes until the sweet potato softens, then add the red bell pepper and cook for another 10 minutes.

Step 6 : Serve and Enjoy!

Serve the rich and aromatic vegetable curry over the fluffy basmati rice for a comforting and healthy meal.


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