Ingredients
Scale
Gathering the ingredients for this one pot meal is like preparing for a culinary adventure. Each component adds its own unique flair, much like the characters in a beloved story.
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder (adjust to taste)
- 1 medium carrot, diced
- 1 cup cauliflower florets
- 1 bell pepper, diced
- 1 zucchini, sliced
- 1 cup basmati rice, rinsed
- 2 cups vegetable broth
- 1 can (14 oz) chickpeas, drained and rinsed
- Salt to taste
- Fresh cilantro, chopped for garnish
- Lemon wedges for serving
If you’re missing an ingredient or two, fret not. Swap in any seasonal veggies you have on hand, or use brown rice for a nutty twist. Just like those tea-stained recipes handed down through generations, there’s always room for a little improvisation.
Instructions
Here’s how to bring this delightful dish to life, step by step. Remember, cooking is just as much about the journey as it is about the destination.
- Heat the olive oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
- Add the chopped onion and sauté until golden brown, about 5 minutes.
- Stir in the garlic and ginger, cooking for another minute until they release their aromatic oils.
- Add the turmeric, garam masala, and red chili powder, stirring to combine and coat the onions.
- Toss in the carrot, cauliflower, bell pepper, and zucchini. Sauté for 5-7 minutes, letting the vegetables soften slightly.
- Mix in the rinsed basmati rice, ensuring each grain is coated with the spice mixture.
- Pour in the vegetable broth and season with salt. Bring the mixture to a gentle boil.
- Add the chickpeas, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes or until the rice is cooked and the vegetables are tender.
- Once done, fluff the rice with a fork, garnish with fresh cilantro, and serve with lemon wedges on the side.
As mum always said, “The best meals come from the heart — and the bottom of the pot.”
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International