Vegan Tehri

Experience the vibrant flavors of North Indian cuisine with this comforting and wholesome Vegan Tehri. This one-pot rice dish is a symphony of aromatic spices and colorful vegetables, including carrots, potatoes, cauliflower, and peas, all infused with the earthy warmth of turmeric, garam masala, and cumin. Perfectly cooked basmati rice absorbs the fragrant blend of spices, creating a hearty, plant-based meal that's as nutritious as it is delicious. Finished with a garnish of fresh cilantro and a spritz of lemon juice for a zesty touch, this dish is ideal for weeknight dinners or meal prep. Ready in just under an hour, Vegan Tehri is your go-to recipe for satisfying, flavor-packed vegan comfort food.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Basmati rice
• 2 cups Water
• 1 medium, diced Carrot
• 1 medium, diced Potato
• 1 cup Cauliflower florets
• 0.5 cup Green peas (fresh or frozen)
• 1 medium, thinly sliced Onion
• 1 large, finely chopped Tomato
• 1 teaspoon Ginger-garlic paste
• 2 tablespoons Coconut oil
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 1 leaf Bay leaf
• 1 inch Cinnamon stick
• 2 whole Cloves
• 1 teaspoon (adjust to taste) Salt
• 2 tablespoons, chopped (for garnish) Fresh cilantro leaves
• 1 teaspoon (optional) Lemon juice

Directions

Step 1

Wash and soak the basmati rice in water for 20 minutes, then drain and set aside.

Step 2

Heat coconut oil in a large pot or pressure cooker over medium heat.

Step 3

Add cumin seeds, bay leaf, cinnamon stick, and cloves to the pot. Sauté for 30 seconds until fragrant.

Step 4

Stir in the sliced onions and cook until golden brown, about 5-6 minutes.

Step 5

Add the ginger-garlic paste and cook for 1 minute until the raw smell disappears.

Step 6

Mix in the chopped tomato, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and oil begins to release, about 3-4 minutes.

Step 7

Add diced carrots, potatoes, cauliflower florets, and green peas. Stir well to coat the vegetables in the spice mixture. Cook for 2-3 minutes.

Step 8

Drain the soaked basmati rice and add it to the pot. Gently mix with the vegetables and spices.

Step 9

Pour in 2 cups of water and add garam masala. Bring the mixture to a boil.

Step 10

Reduce the heat to low, cover the pot, and simmer for 15-18 minutes until the rice is cooked and the water is absorbed. Alternatively, if using a pressure cooker, cook for 1 whistle on medium heat and let the pressure release naturally.

Step 11

Turn off the heat and let the Tehri rest for 5 minutes. Fluff the rice gently with a fork.

Step 12

Garnish with freshly chopped cilantro leaves and a splash of lemon juice, if desired. Serve hot.

Nutrition Facts

Serving size	(1492.0g)

Amount per serving	% Daily Value*
Calories	982.9

Total Fat 38.1g	0%
Saturated Fat 25.5g	0%
Polyunsaturated Fat 2.5g
Cholesterol 4.5mg	0%
Sodium 4468.5mg	0%
Total Carbohydrate 144.5g	0%
Dietary Fiber 19.1g	0%
Total Sugars 33.4g
Protein 22.2g	0%

Vitamin D 0IU	0%
Calcium 271.8mg	0%
Iron 11.1mg	0%
Potassium 2095.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.0%

Protein: 8.8%

Carbs: 57.2%