For dinner that bursts with flavor and health benefits, this curry rice and vegetable meal is everything your taste buds have been begging you for!
Curry Rice & Vegetables
Prep Time
INGREDIENTS
Rice
- 2 cups brown jasmine rice
- 4 cups water
- 1 tablespoon turmeric
- 1 teaspoon garlic
- 1 teaspoon sea salt (don’t used iodized salt when cooking rice as it gives rice a metallic flavor)
- 1 teaspoon curry
Roasted Root Vegetables
- 3 cups of assorted root vegetables (carrots, potatoes, yams, onions, beets)
- 2 tablespoons olive oil
- 3 teaspoons no-salt seasoning
- 2 teaspoons garlic salt
- 1 teaspoon onion powder
- 2 tablespoons apple cider vinegar
- 1 teaspoon rosemary
- 1 teaspoon parsley
Curry Chickpeas
- 2 tablespoons healthy oil (coconut, ghee, olive)
- 1 can chickpeas (with liquid drained)
- 3 tablespoons curry
- Fresh herbs for garnish and flavor (basil, mint, parsley, cilantro)
- 2 tablespoons vegan yogurt
- 1 tablespoon liquid sweetener
- 2 teaspoons lemon juice
DIRECTIONS
Rice
- Rinse rice well.
- Combine all rice ingredients.
- Cook for 35 minutes or until rice is fluffy and all the water is gone. Let sit for 10 minutes. Stir well.
Roasted Root Vegetables
- Preheat oven to 450.
- Slice root vegetables into medium evenly-sized cubes.
- Mix vegetables with all seasonings for the vegetables. Arrange them on the cookie sheet in a single layer.
- Place vegetables in the oven, and cook until tender but not mushy (approximately 15–20 minutes). Turn on broil for a minute to crisp vegetables up, but only a minute so they don’t burn.
Curry Chickpeas and Vegetables
- Place chickpeas in the pan of oil and curry. Pan-fry the chickpeas to soften them.
- Once the chickpeas are softened, add pan-roasted vegetables and the rest of the curry ingredients and gently fold together. Cook out most of the extra liquid. Make sure to gently mix vegetables and chickpeas so that the flavor has time to marinate together (approximately 10 minutes).
- Serve with curried rice and enjoy!
Sunwarrior
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