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Red Curry Veggie Rice

  • Cooking time25 min
  • Prep time15 min
  • ServingsRecipe serves 4
recipe image Red Curry Veggie Rice


  • 3 Tbsp. Becel® Buttery Taste margarine*
  • 1 small sweet onion , finely chopped
  • 2 large carrots , peeled and diced
  • 2 cups small cauliflower florets , finely chopped
  • 2 cloves garlic , finely chopped
  • 1 Tbsp. Thai red curry paste
  • 1 cup basmati rice
  • 2 cups low sodium chicken broth
  • 1 Tbsp. apple cider vinegar
  • 1 can (439 mL.) no-salt added chick peas , rinsed and drained
  • 1 cup frozen sweet peas
Calories from Fat100.00
Total Fat11.00 g
Saturated Fat1.500 g
Trans Fat0.000 g
Polyunsaturated Fat3.100 g
Monounsaturated Fat4.900 g
Cholesterol0 mg
Sodium310 mg
Total Carbs81.00 g
Dietary Fiber9.0 g
Sugars7.00 g
Protein15.00 g
Calcium8 %
Iron20.00 %
Omega-30.70 g
Omega-62.30 g
Vitamin C60.0 %
Vitamin A140.0 %


  1. Melt Becel® Buttery Taste margarine in large saucepot over medium heat and cook onion, carrots and cauliflower, stirring occasionally, until crisp-tender, about 5 minutes.
  2. Stir in garlic and curry paste and cook, stirring constantly, 1 minute. Add rice and cook, stirring constantly, until rice is coated well, about 2 minutes.
  3. Stir in broth, vinegar and chick peas. Bring to a boil over high heat. Reduce heat to low and simmer covered 17 minutes.
  4. Stir in peas and cook covered until rice is tender, about 3 minutes.