Vegetable pulao
A Indian lunch for the galley that copes with rough seas, one pot, about 40 min hands-on.
- Lunch
- Indian
- ⏱ 40 min
- 🌊 Sea tolerance 4/5
- vegan
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Basmati rice300 g (75 g)
- Carrot160 g (≈ 2.5 carrots) (40 g (≈ 0.5 carrot))
- Frozen peas160 g (40 g)
- Green beans160 g (40 g)
- Onion (brown/yellow)120 g (≈ 1 onion) (30 g)
- Garam masala6 g (1.5 g)
- Ground cumin4 g (1 g)
- Sunflower / vegetable oil32 g (8 g)
- Salt4 g (1 g)
Method
- Fry cumin and sliced onion in the oil 5 minutes.
- Add diced carrot, chopped beans, rice and garam masala; stir 1 minute.
- Add 150 ml water per serving and salt; lid on, simmer 12 minutes, then add peas and rest 5 minutes.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- One pot — less to secure, less washing-up with fresh water.
- No listed allergens in our data — still check the labels of what you buy.
Per serving
- kcal
- 424
- protein
- 9 g
- fat
- 9 g
- carbs
- 76 g
- sugar
- 7 g
- fibre
- 6 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes