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Rice and vegetables with curry

By Rubén Orts


4 Qt Saladmaster Pot


  • 350 g of brown rice
  • 2 medium potatoes, cut into medium pieces
  • 4 medium carrots in large slices
  • 100 g green beans in 3/4 cm pieces
  • 100 g of peas
  • 200 ml coconut milk, sugar-free
  • 1 tablespoon curry (amount to taste)
  • Lemon juice
  • Extra virgin olive oil
  • Water
  • Salt
  • Cinnamon (optional)


  • Put water halfway in the 4 Qt Saladmaster Titanium Pot and heat over medium heat
  • Wash the rice and introduce it when the water begins to boil in the pot
  • Keep over medium heat until boiling again after rice
  • Lower to medium low heat and boil between 35 and 45 minutes, read times in the rice container
  • After 10 minutes of boiling, add the cut potatoes to the pot
  • After 15 minutes add the sliced carrots and chopped beans
  • When the rice is cooked, check that it is cooked, remove from the pot, drain and reserve
  • Clean and dry the 4 liter pot (can be finished in 11 in Sauce Pan)
  • Add a tablespoon of extra virgin olive oil and put at medium temperature
  • Add rice with potato and carrot, sauté a couple of minutes while heating pot and oil
  • Add coconut milk and tablespoon of curry while stirring
  • Add to stew, half lemon juice
  • Give a point of salt and add the peas
  • When it begins to boil, lower to medium low heat and cook for 5/6 minutes watching that the milk does not evaporate
  • Remove from heat and serve hot


  • Add half a teaspoon of cinnamon to taste, it will give a sweet touch
  • Change brown rice to red rice, black rice or any variety by following the directions and cooking times of the container
  • Replace coconut milk with almond milk or other vegetable milk without added sugar