Spicy Green Vegetable Curry Rice

3.1/5 rating (27 votes)
  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 20 mins
  • Difficulty: Moderate
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Spicy Green Vegetable Curry Rice

This is certainly worth the effort; you will wonder why you haven't done this ages ago.


  • 4 tbsp oil, any will do
  • 2 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp fennel seeds
  • ½ tsp dried red chilli flakes
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 225g basmati rice, washed well
  • 150g frozen peas
  • 150g frozen soya or broad beans
  • 100g frozen edamme beans
  • 1 x 410g can flageolet beans, rinsed well
  • 600ml water, roughly to cover the raw rice mix
  • 2 x 10g vegetable stock cubes, crumbled
  • salt and freshly ground black pepper
  • 50g fresh baby spinach leaves
  • 4 tbsp chopped Thai basil
  • 4 tbsp chopped coriander
  • 4 tbsp chopped chives
  • 50g soft, salted butter

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  • Preheat the oven to 180°C Gas 4.
  • Heat the oil in a wide, deep ovenproof pan, add the spices and cook for a couple of minutes to release their flavour, but take care do not burn.
  • Add the onions and garlic again stir well.
  • Add the rice and coat well in the oil and spices, then add the peas and beans, and mix well.
  • Add the water and crumbled stock cubes and mix well.
  • Season well then bring to the boil, stirring, then add the spinach on top.
  • Cover the pan with a tight fitting lid and cook in the oven for 14-16 minutes, or until the rice is tender.
  • Once cooked remove from the oven (the spinach will have wilted and the water absorbed nicely)
  • Add the basil, coriander, chives and butter and really stir well, then check the seasoning.
  • Re-cover and leave for 10 minutes to rest.
  • Then serve.