Quick Curried Veggie Brown Rice Bowls
Try this Quick Curried Veggie Brown Rice Bowls recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 7
vegetarian
white meat free
tree nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 tsp garlic powder
- 1/2 tsp salt
- water as needed
- 1 tsp cumin
- 1 tbs olive oil
- 1 tsp smoked paprika
- 1/2 c water
- 1 - 1 1/2 tsp chili powder
- 1/2 - 1 1/2 tsp garam masala
- 1/2 - 1 1/2 tsp madras curry powder
- 2 1/2 cups cooked brown rice or instant brown rice
- 1 lb. bag of frozen veggies any variety (i used a snap pea blend)
- 2 1/2 c frozen peas
- 1 tsp peanut butter
- 1 large onion any kind chopped
- 2 tbs no salt added tomato paste
- Carbohydrate 7.08319726184468 g
- Cholesterol 0 mg
- Fat 0.845752470290089 g
- Fiber 2.33390119350952 g
- Protein 2.68502312492294 g
- Saturated Fat 0.127524613091507 g
- Serving Size 1 1 cup (131g)
- Sodium 53.7179970229763 mg
- Sugar 4.74929606833516 g
- Trans Fat 0.0861923184533637 g
- Calories 45 calories
Add the olive oil to a large saute pan or cooking pot.Add the paprika, cumin, chili powder, garam masala and curry powder. Turn the heat to low and let the spices bloom for a minute. Add a splash of water (in the ballpark of ¼ c is good) if it looks dry.Raise the heat to medium and add the onion and another splash of water. Saute about 2 minutes.Add all the remaining ingredients and stir well to combine. Put a lid on the pot and let heat through for 5-7 minutes, or until the veggies are hot., stirring frequently.
