Last night I was tired (because most teachers are done by Thursday) and the rain has been making me so sleepy. I didn’t feel like getting take out because I’ve been trying to eat as oil free as possible, so I pulled together my leftovers and made this curry rice. I found a recipe on Pinterest and edited to what I had on hand, and it turned out to be pretty tasty! I made way too much, and since Josh doesn’t eat anything with curry powder I have a lot of eating to do. Luckily it’s whole plant based foods and I took the oil out of the recipe and replaced it with veggie broth so it’s guilt free. It came together in about 5 minutes because I used the leftover rice I had in the fridge and some frozen pre-cut veggies.
Speedy Curry Rice
1/4 cup vegetable broth, low sodium
1 tsp Better than Bouillon Vegetarian chicken flavor
1 tsp tomato paste
1/2 yellow onion, diced
1 tsp smoked paprika
1 tsp cumin
1 tsp chili powder
1 tsp garam masala
1.5 tsp Madras curry powder
1 tsp garlic powder
3.5 cups short grain brown rice, cooked
1.5 cups frozen green peas
1 cup frozen cut green beans
handful of cherry tomatoes, halved
handful of spinach
1 tsp PB2, made
1/2 cup water
It looks like a lot of ingredients, but most are spices so don’t be afraid!
- Over medium high heat, add onions, broth, bouillon, and tomato paste in a large saute pan. Cook until onions are tender.
- Add in the green beans, tomatoes, and spices and cook until fragrant.
- Add peas, spinach, PB2, and water until there’s enough sauce to coat the rice.
- Add in the rice and combine until it’s well coated. Add a sprinkle of salt to bring out the flavors.
Here’s the original recipe I found and used to create my version.