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

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Red Curry Soup with Rice & Purple Kale


I’m back after a week away to celebrate two lovely ladies (+1 baby boy)! I was able to hang with dear friends & make new friends! Overall it was a stellar time –  from a pink hummer limo to a vaccination seminar (yes, I conquered both activities on this trip)!

Anywho…I came back from the sunshine state to a burst of colder weather in Boston. Not going to lie, I welcomed it (is that wrong?)! The cold & rainy weather inspired me to whip up a warm soup with a little bit of spice & alot of veggies! Movie night anyone?

Lets get to it…

  1. Grab a large pot, add in 1T EVOO & 1 diced small onion – sauté til translucent
  2. Once translucent add 3 cloves minced garlic & 1T minced ginger – sauté for 1minute
  3. In the same pot combine: 3/4C basmati rice, 6C veggie broth & 1t salt – bring to boil
  4. While waiting to boil peel & cut 1 large sweet potato and tear 1 head of purple kale into bite size pieces – set aside
  5. Once boiling, lower heat to simmer & stir in: 2-3T red curry paste (depends how much spice you want, I added 3T), sweet potato & purple kale – cook for 15minutes or til potato is tender
  6. Remove from heat & stir in 1 can coconut lite, 1T agave syrup & juice of 1 lime

Serve hot & top with a swirl of Sriracha sauce to add more spice!!

Nutritional Info Per Serving (Serves 4): 325 calories – 9 grams of fat – 52 carbs – 5 grams of protein 

Continue reading for ingredient list & original recipe…

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