Simple Veggie Curry with Jasmine Rice Recipe

Simple Veggie Curry with Jasmine Rice Recipe

  • 1 tablespoon O Organics™ Extra Virgin Olive Oil
  • 1 1/2 cups O Organics Yellow Onion
  • 1 tablespoon curry powder
  • 1 tablespoon minced peeled fresh ginger
  • 2 1/2 cups (1/2-inch) cubed O Organics Yellow Potato
  • 2 cups O Organics Vegetable Broth, divided
  • 3 O Organics Carrots, cut into 1/2-inch pieces
  • 1 (16 ounce) bag O Organics Frozen California-style Vegetables
  • 1 cup O Organics Raisins
  • 1/2 cup O Organics Plain Low-Fat Yogurt
  • 1 teaspoon salt
  • 4 cups hot cooked O Organics Long-grain Thai Jasmine Rice
  1. Heat oil in a Dutch oven over medium heat. Add onion to pan; cook 10 minutes or until tender, stirring occasionally.
  2. Add curry powder and ginger to pan; cook, stirring constantly, 1 minute. Add potato and 1 cup broth. Cover and cook 10 minutes or until potato is tender.
  3. Add remaining broth, carrot, and frozen vegetables. Cover and bring to a boil over high heat; reduce heat, and simmer 7 minutes or until vegetables are tender, stirring occasionally. Stir in raisins, yogurt, and salt. Serve over rice.
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