What you'll be getting:

Curry with Jasmine Rice

Per Serving

170 g veggies (eggplant, zucchini, acorn squash, carrots, green beans, onions)

1/4 c jasmine rice

1 c curry sauce * (tomatoes, onions, turmeric, cardamom, cinnamon, garlic, chilies, cumin, clove, all-spice, salt, pepper, nutritional yeast) 

Equipment needed: a pot for the curry, a pot of water for rice

 

* The curry sauce has a medium heat to it. If you are sensitive to spicy foods you can make it milder by using half of the sauce and substituting water (or coconut milk if you have it) for the other half. You can always freeze the remaining sauce for a future curry if you'd like. 

In a large pot, add the curry sauce and veggies. 

Mix around until all of the veggies are coated in the sauce and place a lid on the pot. Cook on medium heat (I cooked on #6) for 20 minutes. 

While you are waiting for the curry to cook, you can start cooking the rice. In a pot, start boiling water. There is no need to measure the water, as you will be cooking it like pasta, boil at least 2 qts though. When the water reaches a full boil, add the rice. 

Boil rice for 10 minutes, then strain. 

Return the rice to the pot and place a lid on it until it is ready to be plated. When the curry timer goes off, the curry will be ready. 

Plate the rice and then top with the curry. From start to finish this dinner takes 20 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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