Curried Vegetables Over Rice

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You can use quinoa in place of rice in this recipe to up the protein content.

What You Need To Make This Recipe

Beans & Grains Rice White Basmati 32 oz. $9.89
Herbs Cilantro bunch $2.99
Vegetables Pepper, Green Bell each $1.49
Vegetables, Thanksgiving Garlic bulb $0.95
Vegetables Onion Yellow, jumbo each $1.69
  • 25 min

    Step 1

    Start by cooking your grains. Heat a small pot over medium heat and add a sprinkle of salt. Pour the grains in the pot and bring to a boil. Once boiling, cover, and cook over medium-low heat for about 20 minutes.

  • 15 min

    Step 2

    While the grains cook heat the oil in a medium saucepan. Sauté the onions for 4-5 minutes or until slightly translucent. Add the bell peppers and continue to cook for another 2-3 minutes. Stir in the garlic and potatoes and cook for 2-3 minutes. Once the veggies have a little color to them and have softened a bit, remove them from the pan and set aside. Keep the heat on and add in your curry paste and coconut milk. Gently whisk the two ingredients together until the paste dissolves into the milk. Add the cilantro and cook for 1 minute.

  • 15 min

    Step 3

    Bring the vegetables back to the pot along with the kale, cover the pot, lower the heat slightly, and cook all together for 10-15 minutes. Serve the vegetables and curry sauce in bowls over a serving of rice.

Ingredients

  • Rice
    2 cups
  • Stock or Water
    4 cups
  • Coconut Oil
    1 TBS
  • Onion
    1/3 cup slied
  • Bell Pepper
    1 sliced
  • Garlic
    3 cloves chopped
  • Potatoes
    1 lb diced
  • Kale
    2 cups chopped
  • Red Curry Paste
    2 TBS
  • Coconut Milk
    1 16 oz can
  • Cilantro
    1/2 cup chopped
  • Salt & Pepper