Vegetarian curry


This is another twist on one of my more recent recipes, coconut curry chicken. I didn’t have any chicken or coconut milk own hand but I wasn’t going to let that stop me from enjoying a nice ethnic curry dish. So I got creative and came up with this recipe after raiding my fridge.

Vegetarian curry – vegan, gluten free, can be made dairy free

1 10 oz bag birds eye frozen brown and wild rice, broccoli, and carrots
1 cup frozen broccoli
1 cup frozen cauliflower
1 can organic garbanzo beans (I use organic for the lower sodium content)
1 can diced tomatoes with green chiles
1 roasted red pepper
1 cup chicken broth of choice
1/4 cup milk of choice
1/2 onion, diced
1 garlic clove
Green onions
Splash olive oil
to taste: Curry powder and cumin

In a large pot combine olive oil (just enough to coat the pan), diced garlic, diced onion, and chicken broth. Add your cumin and curry (how much is dependent on how much you like spice). Cook until your onions start to brown. Add your milk of choice, garbanzo beans, frozen broccoli, frozen cauliflower, and frozen rice, broccoli, carrots mixture. Simmer on top or stove until your frozen veggies start to soften. You can also add your roasted red pepper and diced tomatoes at this point. Cook until your mixture begins to boil. Remove from stove and added some diced green onions on top. Enjoy 🙂


2 thoughts on “Vegetarian curry

  1. Pingback: Dinner recipes! | f00dventures

Share your thoughts :)

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s