![](https://cdn.statically.io/img/www.allrecipes.com/thmb/qEPYyqBR_zl9mXURm7qEWvKjZxM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/962461-e397a01fea8948b38cfdd0fc278d6d01.jpg)
Ingredients
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1 tablespoon grapeseed oil
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½ cup chopped yellow onion
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2 cloves garlic, minced
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1 cup brown basmati rice
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1 teaspoon curry powder
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1 teaspoon garam masala
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1 teaspoon cumin seeds
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2 cups vegetable broth
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½ teaspoon kosher salt
Directions
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Heat grapeseed oil in a skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Stir in rice, curry powder, garam masala, and cumin seeds. Continue to cook and stir until rice is toasted, 1 to 2 minutes more.
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Pour broth into rice mixture and season with salt; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, 45 to 50 minutes.
Cook's Note:
I like Pensey's Hot Curry, but sweet curry will work fine.
Nutrition Facts (per serving)
233 | Calories |
6g | Fat |
43g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 233 | |
% Daily Value * | |
Total Fat 6g | 7% |
Saturated Fat 1g | 4% |
Sodium 477mg | 21% |
Total Carbohydrate 43g | 16% |
Dietary Fiber 4g | 13% |
Total Sugars 3g | |
Protein 5g | 9% |
Vitamin C 3mg | 3% |
Calcium 33mg | 3% |
Iron 1mg | 7% |
Potassium 58mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.