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!

1. Over medium high heat, add onions, broth, bouillon, and tomato paste in a large saute pan. Cook until onions are tender.
2. Add in the green beans, tomatoes, and spices and cook until fragrant.
3. Add peas, spinach, PB2, and water until there’s enough sauce to coat the rice.
4. 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.

http://eathealthyeathappy.com/brown-rice-bowls-vegan-gluten-free/