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