Red Curry Veggie Rice

  • Cooking time25
  • Prep time15
  • Servings4
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


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. 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. Stir in broth, vinegar and chick peas. Bring to a boil over high heat. Reduce heat to low and simmer covered 17 minutes. Stir in peas and cook covered until rice is tender, about 3 minutes.