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Here is a recipe that will make many a mommy happy as it is tasty and aromatic without a sting and it offers healthy veggies without being too obvious. There is a good chance that the kids may love it, leaving you happy that you’ve cooked well and wisely! However if not, be assured that the adults will rave about it. It’s the perfect dish for a Meatless Monday if you add a salad or poached eggs. For any other day it’s a perfect side dish to a roast albeit meat, chicken or even fish.

Mildly-Spiced Rice & Veg


  • 375 ml basmati rice
  • 1.250 litres prepared vegetable or chicken stock
  • 2.5 ml ground turmeric
  • 1 very large potato, peeled and cut into small (1 cm) cubes
  • 375 ml very small (1 cm) cauliflower florets
  • 30 ml sunflower or canola oil
  • 1 medium onion, chopped finely
  • 15 ml mild and aromatic curry powder
  • 7.5 ml cumin seeds
  • 250 ml frozen peas
  • 65 ml milk
  • butter
  • salt
  • 90 ml parsley or coriander leaves, coarsely chopped

Chef's hint: If you want an all-on-one dinner, serve a portion of this with a soft-poached egg on top. Delicious!


Rinse the rice well and place in a large saucepan. Add 1 litre of the stock (reserve the rest) and turmeric and bring to a boil. Reduce heat to medium and simmer without a lid for 10 – 15 minutes or until the rice is almost tender and the water has evaporated. Remove from heat and cover with a lid.

Meanwhile, cook the potato in the remaining stock for 4 minutes then add the cauliflower florets and cook a further 3 minutes or until the liquid has evaporated. Remove from heat and set aside without a lid.

Heat the oil and add the onion. Sauté until almost soft golden. Add the potatoes and cauliflower and cook until golden and glossy. Add the curry powder and cumin seeds and cook for a further minute or until aromatic then remove from heat.

Return the rice to the heat and add the veggie mixture together with the peas and milk. Fork the veggies lightly through the rice and gently heat through. Add butter and salt to taste and fork through the herbs.

Serve with Raita and Indian Flat Breads as a vegetarian meal. Or, serve it as a lovely accompaniment to a lamb stew or roast.

Serves 6 – 8