Turmeric Rice Masala Veggie Bowl
A cozy, warming bowl with golden cumin-turmeric rice, aromatic garam masala-roasted vegetables, and a cooling yogurt drizzle — comforting, simple, and perfect for nourishing meals.
Servings 4
Ingredients
Turmeric Rice
- 2 tbsp butter
- 2 cups cooked rice
- 1 medium onion finely chopped
- 2 cloves of garlic finely chopped
- ½ - inch ginger finely chopped
- 2-3 curry leaves fresh or dried ( optional)
- ½ - inch cinnamon stick
- 3-4 cardamom pods
- ½ cup peas
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- ½ tbsp lemon juice
- salt to taste
Garam Masala Roasted Vegetables
- 1 carrot sliced
- 1 bell pepper chopped
- 1 red or white onion chopped
- 2 tbsp olive oil
- 1 tsp garam masala
- ½ tsp cumin powder
- 1/2 tsp turmeric powder
- ½ tsp paprika
- Salt & pepper
Instructions
Turmeric Rice
- In a skillet, melt the butter over medium heat, add curry leaves with cinnamon stick, cardamom pods, and chopped onions and cook until it's tender, about 5 minutes.
- Stir in garlic, ginger, and cumin seeds, and cook, stirring until fragrant for few minutes.
- Stir in the peas, turmeric powder, and lemon juice. Cook while stirring for 4-5 minutes until the peas are tender.
- Add rice and salt, then mix well. Taste the mixture and adjust the salt as needed.
Garam Masala Roasted Vegetables
- Preheat oven to 400°F (200°C).
- Toss vegetables with oil and spices.
- Spread evenly on a tray.
- Roast 25–30 minutes until tender and lightly charred.
Assemble the Bowl
- Add a scoop of cumin turmeric rice.
- Top with roasted garam masala vegetables.
- Toasted almonds or cashews
- Chickpeas for protein
- Pickled onions
- Fresh herbs
- Greek yogurt
Optional Toppings