Golden Curry Rice

This simple meal for the cold season unites one of the the best food combinations in one pot: Nutty brown rice with a hearty curry. Serve it as a side dish or just eat it on its own.

Rice with curry is definitely on my 'Top 10 Comfort Food' list. A few vegetables and maybe some tofu sautéed and cooked in a spicy sauce made of coconut milk, served on a generous serving of wholesome brown rice. So why not cook it all together? In the end you will mix it up anyway (at least that's what I do).

A few days ago we had a couple of friends over for dinner and I cooked indian food for us. I made a kidney bean curry (aka rajma), my vegan butter chicken (of course!), basmati rice and made homemade naan bread. We wildly scattered it all on our plates, mixed it up and devoured it until we were completely full.

This golden curry rice is also pretty filling and can be served as a meal on its own, even though it's just rice, coocnut milk and veggies. You may also sauté a bit of tofu and through it in to add extra protein. Or fill pita bread with it. Whatever you fancy.

Well, have fun cooking this delicious dish. If you do, please rate this recipe or leave a comment below. You can also tag me on ypur photo on instagram (@veggie.jam #veggiejam).

Enjoy the weekend and Happy Thanksgiving to all my readers from the US! Hope you all didn't get too caught in the black-friday sales!

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Recipe

Golden Curry Rice

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• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 60 minutes
• Yield: 3 servings 1x

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Description

This simple meal for the cold season combines one of the the best food combinations in one pot: Nutty brown rice with a hearty curry. Serve it as a side dish or just eat it on its own.

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Ingredients

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• 1 cup brown rice (200 g)
• 1 head broccoli (500 g)
• 1 red pepper
• 1 onion
• 3 garlic cloves
• ¾ cup coconut milk from a can (175 ml)
• 1 tsp paprika
• 2-3 tablespoon curry powder
• ½ tsp cumin
• ½ tsp salt
• ¼ tsp black pepper

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Instructions

1. Cook the rice according to package instructions (approx. 40 min).
2. In the meantime wash the vegetables. Cut the broccoli florets in smaller pieces and slice up the red bell pepper. Cube the onion and mince the garlic.
3. Sautée the onion and garlic in a bit of water or oil in a large pan. Once the onions have softened and the broccoli, the pepper stripes and a pinch of salt.
4. Cook 6-8 min covered (you may need to add a bit more water if cooking without oil).
5. Stir in the drained cooked rice, the coconut milk and the spices. Cook for a few more min until everything has come together. Add more salt or other spices if needed.

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