Basmati Rice with Vegetables and Mango Curry Puree

Ingredients

• 200 g Basmati rice (Rinse under cold water until the water runs clear)
• 100 g Carrots (Peeled and cut into 1 cm dice)
• 100 g Potatoes (Peeled and cut into 1 cm dice)
• 1 unit Onion (Medium, sliced into strips)
• 100 g Tomatoes (Cut into dice)
• 200 g Mango puree (Very ripe mango, blended into a smooth puree)
• 5 g Fresh ginger (Peeled and coarsely chopped)
• 15 g Fresh mint leaves (Wash and dry)
• 10 g Fresh coriander leaves (Wash and dry)
• 1 clove Garlic (Crushed)
• 1 tbsp Curry powder
• ½ tsp Cumin seeds
• ½ tsp Ground black pepper
• 2 units Cloves
• 1 small Cinnamon stick
• 1 unit Bay leaf
• 1 tsp Salt
• 2 tbsp Vegetable oil (sunflower)
• 500 ml Water (For cooking the rice)

Instructions

1. Prepare the vegetables

   Peel the carrots and potatoes, cut into about 1 cm dice. Slice the onion into strips and cut the tomatoes into dice.

   Time: PT10M

2. Prepare the herb and mango puree

   In the blender, add mint, coriander, garlic, ginger, ½ tsp cumin seeds and 2 tbsp water. Blend until smooth, then stir in the mango puree.

   Time: PT5M

3. Toast the spices

   Heat the oil in the pan over medium heat. Add cumin seeds, bay leaf, pepper, cinnamon stick and cloves. Toast for 30 seconds.

   Time: PT2M

   Temperature: 180°C

4. Sauté the onion until translucent

   Add the sliced onion to the pan and sauté until it becomes translucent.

   Time: PT3M

   Temperature: 180°C

5. Sauté the vegetables

   Add the carrot, potato and tomato dice. Sauté for 4 to 5 minutes until they begin to soften.

   Time: PT5M

   Temperature: 180°C

6. Add the mango puree and curry

   Pour the herb‑mango puree into the pan, add the curry powder and cook for 3 minutes stirring so the aromas develop.

   Time: PT3M

   Temperature: 180°C

7. Drain the rice

   Rinse the basmati rice under cold water then drain in a colander.

   Time: PT2M

8. Cook the rice with the mixture

   Add the drained rice to the pan, pour in 500 ml water and 1 tsp salt. Bring to a boil then cook for 10 minutes uncovered.

   Time: PT10M

   Temperature: 100°C

9. Simmer on low heat

   Reduce the heat, cover the pan and let simmer for an additional 10 minutes on low heat.

   Time: PT10M

   Temperature: 90°C

10. Rest the dish

    Remove from heat, let rest covered for 10 minutes before serving.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

7 g

Carbohydrates

65 g

Fat

8 g

Fiber

4 g

Ingredient Substitutions

• Instead of Basmati rice: Jasmine rice
• Instead of Carrots: Zucchini
• Instead of Potatoes: Sweet potatoes
• Instead of Onion: Shallot
• Instead of Tomatoes: Canned tomatoes
• Instead of Mango puree: Peach puree
• Instead of Fresh ginger: Ground ginger (½ tsp)
• Instead of Fresh mint leaves: Dried mint (1 tsp)
• Instead of Fresh coriander leaves: Dried coriander (1 tsp)
• Instead of Garlic: Garlic powder (¼ tsp)
• Instead of Curry powder: Garam masala
• Instead of Cumin seeds: Ground cumin
• Instead of Ground black pepper: White pepper
• Instead of Cloves: Ground cloves (¼ tsp)
• Instead of Cinnamon stick: Ground cinnamon (½ tsp)
• Instead of Bay leaf: Thyme
• Instead of Salt: Sea salt
• Instead of Vegetable oil (sunflower): Olive oil

Equipment Needed

• Pot or saucepan
• Heavy-bottomed skillet
• Immersion blender or blender
• Chef's knife
• Cutting board
• Wooden spoon
• Colander
• Mixing bowl

Critical Steps — Do Not Skip

• Cut the vegetables into uniform dice (step 1)
• Toast the spices without burning them (step 3)
• Bring the rice to a boil and do not stir (step 8)

Chef Tips from the Video

• Use a very ripe mango for natural sweetness.
• Lightly toast the spices before adding them to intensify the aromas.
• Serve with a drizzle of lime juice for a fresh touch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Not recommended, the rice loses its texture.

Room temperature: Can stay at room temperature up to 2 hours.

Make-Ahead Tips

• Prepare the herb‑mango puree a day ahead and keep it refrigerated.
• Rice can be cooked in advance, then reheated in the pan with a splash of water.