Curry Vegetable Rice


I know I am crazy…but I swear the hub & I are counting down the days to Fall! The idea of sweaters, scarves & long walks on chilly nights sounds amazing to me! While I am waiting for the seasons to change, I decided to create a colder weather meal in the kitchen – curry veggie rice, yum!

I may regret saying I can’t wait for colder weather, but this meal was worth it!

Lets get to it…

  1. In a deep pan add:  1.5 diced yellow onion, 1 small sweet potato diced, 4 peeled/diced carrots, 1C water, 1T EVOO, 1t turmeric & 1t salt/pepper – let simmer until all are soft (20-30minutes)
  2. In a separate pot boil: 1C basmati brown rice, 1T earth balance buttery spread & 1.5C veggie broth & cook as directed  (if rice soaks up broth add in more veg stock so it doesn’t burn)
  3. Once both are cooked add rice to the veggie mixture
  4. In the combined pot put in 2C spinach, 3T nutritional yeast, 2T unsweetened coconut flakes, 3T curry paste & 2t turmeric – stir til mixed well

Serve piping hot & with a side of sriracha & crackers! I am addicted to this stuff 🙂

We are off to Montreal in the morning for a long weekend so be sure to check out my Instagram for travel pictures!

Nutritional Info Per Serving (Serves 6):  160 calories – 6 grams of fat – 25 carbs – 4 grams of protein

Continue reading for ingredient list…

Ingredient List for Curry Vegetable Rice:

  • 1.5 yellow onion
  • 1 small sweet potato
  • 4 large carrots
  • 2C spinach
  • 1C basmati brown rice
  • 1.5C low sodium vegetable broth
  • 2T unsweetened coconut flakes
  • 3T nutritional yeast
  • 3t turmeric
  • 3T curry paste (I used hot)
  • 1T earth balance buttery spread
  • Pantry Basics: EVOO, salt & pepper

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