Indian-Spiced Vegetables Over Basmati Rice


One-Dish Vegetarian Meals

Published by Harvard Common Press

This image courtesy of Joseph DeLeo

Chickpeas and rice, a favorite Indian combination, are feaured in this spicy mélange, which also includes cabbage and carrots. Other vegetables, such as broccoli, cauliflower, or peas, may be added or substituted to suit personal taste.


Cooking Methodsauteeing



Total Timeunder 1 hour

Kid FriendlyYes

One Pot MealYes

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, vegan, vegetarian


Taste and Texturegarlicky, hot & spicy, savory, spiced, sweet

Type of Dishvegetable


  • 1 tablespoon safflower oil
  • 1 large onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 2 large carrots, cut on the diagonal into ¼-inch slices
  • 3 cups shredded napa cabbage
  • 1½ cups cooked or canned chickpeas, rinsed and drained if canned
  • ¾ teaspoon ground cardamom
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground turmeric
  • ½ teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • ½ cup water
  • 1 cup unsweetened coconut milk
  • 4 to 5 cups hot cooked basmati rice


  1. Heat the oil in a large skillet over medium heat. Add the onion, garlic, and ginger and cook until the onion is soft and lightly browned, about 7 minutes. Add the carrots, cabbage, chickpeas, cardamom, cinnamon, turmeric, salt, and cayenne. Cover and cook for 5 minutes, or until the vegetables are softened. Add the water and bring to a boil. Reduce the heat, cover, and simmer for about 15 minutes, or until the vegetables are tender.

  2. Stir in the coconut milk and heat through. Taste and adjust the seasonings if necessary. Serve over the hot cooked rice.


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