Curried Vegetable Brown Rice Bowls

Standard

curry bowl 09/06/2017

Quick and easy to make, super healthy and positively bursting with spicy Indian-style deliciousness, vegan dish number 5 is a winner!

Serves 6

Ingredients:

  • 1 Tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp cumin and coriander each
  • 1 tsp chili powder
  • 1 ½ tsp garam masala
  • 1 ½ tsp curry powder
  • water as needed
  • 1 large onion, chopped
  • 1 garlic clove, grated
  • 1 inch root ginger, grated
  • 2 ½ cups cooked brown rice
  • 1 lb. bag of frozen veggies, (I used broccoli and peppers)
  • 2 cups frozen peas
  • ½ tsp salt and pepper each
  • 2 Tbsp tomato puree
  • 1 tsp peanut butter
  • ½ cup water

Instructions:

  1. Add the olive oil to a large pan or cooking pot.
  2. Add the paprika, cumin, coriander, chili powder, garam masala and curry powder. Turn the heat to low and let the spices bloom for a minute. Add a splash of water.
  3. Raise the heat to medium and add the onion, ginger and garlic and another splash of water. Sauté for about 2 minutes.
  4. Add all the remaining ingredients and stir well to combine. Put a lid on the pot and let heat through for 5-7 minutes, or until the veggies are hot, stirring frequently.
  5. Serve in a bowl for a comforting, healthy and simple meal.
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