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…
- 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)
- 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)
- Once both are cooked add rice to the veggie mixture
- 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…