Speedy Curry Rice

Speedy Curry Rice

Speedy Curry Rice

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.


Vegan Thai Vegetable Curry

Vegan Thai Vegetable Curry

Vegan Thai Vegetable Curry

I tried curry for the first time a few years ago when an Indian student’s mom made tikka masala  for me. It was so different from anything I’d ever had, but it was SO tasty! The combination of savory, spicy, and sweet made it something I crave. Once that class moved up, I had to learn how to make it myself.

Since most Indian curries have cream or milk, Thai curries that use coconut milk are my new favorite. I found this Pinterest recipe and couldn’t wait to make it for girls’ night! (Josh doesn’t like curry, so I save it for when he’s not home.) This had a variety of vegetables and flavors and was right up my alley! I couldn’t find the yellow curry paste, so I used red curry paste instead and it was excellent! I served it over brown rice and it made one delicious meal to warm us up on a very chilly night! Now cross your fingers for a snow day tomorrow! 

 Recipe here