Test Curry with Rice
India • Vegetarian
How to Make Test Curry with Rice (Traditional & Healthy Version)
Test Curry with Rice is a comforting and wholesome vegetarian Indian snack that brings together the simplicity of mildly-spiced curry and fluffy steamed rice. Rooted in the everyday kitchens of India, this dish reflects the heart of Indian home cooking—nourishing, balanced, and easy to prepare. Test Curry, a medley of seasonal vegetables simmered in a tomato-onion base, is paired with basmati rice to create a meal that’s satisfying without being heavy. The origins of curry with rice can be traced to nearly every region of India, each adding its unique touch. This healthy version takes inspiration from North and South India, focusing on fresh vegetables, minimal oil, and aromatic whole spices. The result is a dish that’s flavorful yet light, making it a popular choice for those seeking a nutritious snack or light meal. Whether enjoyed with family or offered to guests during casual gatherings, Test Curry with Rice is a testament to the Indian way of eating—balanced, vibrant, and rooted in tradition. Besides being incredibly tasty, this dish is adaptable for various diets and offers a comforting taste profile that appeals to all ages. The subtle blend of spices, the creamy texture of the curry, and the soft grains of rice combine to create a snack that's both satisfying and guilt-free. It's a great way to introduce wholesome Indian flavors into your daily routine.
Ingredients(for 1 medium bowl curry + 1 katori rice)
- 1/2 cup Basmati rice (uncooked)
- 1.5 cups Mixed vegetables (carrot, beans, peas, potato, chopped)
- 1 medium Onion (finely chopped)
- 1 large Tomato (finely chopped)
- 1 tsp Ginger-garlic paste
- 1/4 tsp Turmeric powder (haldi)
- 1/4 tsp Red chili powder (adjust to taste)
- 1/2 tsp Coriander powder
- 1/2 tsp Cumin seeds (jeera)
- to taste Salt
- 1.5 tsp Oil (preferably cold-pressed)
- 1 tbsp Fresh coriander leaves (chopped, for garnish) - optional
- 1.5 cups Water (for curry + rice)
Instructions
- 1
Rinse the basmati rice thoroughly in water 2-3 times. Soak for 10 minutes, then drain. Cook rice with 1 cup water in a saucepan or pressure cooker until soft and fluffy.
15 minutes
Soaking rice ensures even cooking and fluffier grains.
- 2
While rice cooks, heat oil in a non-stick kadhai or deep pan. Add cumin seeds and let them splutter.
2 minutes
Let cumin brown slightly to release aroma, but avoid burning.
- 3
Add chopped onions; sauté on medium heat until translucent. Stir in ginger-garlic paste and cook for 1 minute until raw smell disappears.
4 minutes
Keep stirring to avoid sticking and ensure even browning.
- 4
Add tomatoes and a pinch of salt. Cook until tomatoes turn soft and oil starts to release from the sides.
4 minutes
Adding salt helps tomatoes cook faster.
Why This Dish is Healthy
This version of Test Curry with Rice is a healthy choice because it prioritizes fresh vegetables, whole grains, and minimal oil, all of which support weight management and overall wellness. The use of basmati rice ensures a lower glycemic index compared to regular white rice, making it suitable for diabetic diets. By controlling the amount of oil and salt, and avoiding cream or butter, the dish remains nutrient-dense without unnecessary calories. It’s balanced, filling, and easy to digest.
Test Curry with Rice is rich in dietary fiber from mixed vegetables, providing essential vitamins like A, C, and K, as well as minerals such as potassium and magnesium. Basmati rice offers complex carbohydrates for sustained energy. The dish is naturally low in saturated fat, and using minimal oil makes it heart-friendly. This meal is also a good source of plant-based protein when peas or beans are included. The spices used, such as turmeric and cumin, have anti-inflammatory and digestive benefits.
Pro Tips
- 💡Tip 1: Use seasonal vegetables for best taste and nutrition.
- 💡Tip 2: Always soak rice for at least 10 minutes for fluffier texture.
- 💡Tip 3: Add a squeeze of lemon just before serving for a fresh flavor.
- 💡Tip 4: For extra protein, toss in boiled chickpeas or lentils.
Storage & Serving
Keeps for 6-8 hours at room temperature. Refrigerate for up to 2 days.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 380.0 kcal |
| Protein | 4.1 g |
| Carbohydrates | 22.5 g |
| Total Fat | 3.2 g |
| Fiber | 2.0 g |
| Sugars | 1.1 g |
| Iron | 1.1 mg |
| Calcium | 28.0 mg |
| Sodium | 210.0 mg |
| Potassium | 110.0 mg |
| Cholesterol | 4.0 mg |
| Vitamin A | 45.0 IU |
| Vitamin C | 5.0 mg |
| Magnesium | 18.0 mg |
| Zinc | 0.5 mg |
| Phosphorus | 65.0 mg |
| Vitamin D | 0.2 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.0 mg |
| Vitamin B3 (Niacin) | 1.2 mg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.1 µg |
| Folate | 15.0 µg |
