Curried vegetables and rice

Spicy, sour, and so many vegetables!

 

Cook the 1 cup of rice with salt and a little Earth Balance. Allow to cool and fluff with a fork.

Meanwhile, saute cumin seeds, ginger, garlic, add 2 cups diced tomatoes and 2 TBL white vinegar. Add 2 TBL curry, 1 TBL coriander, and 1 TBL cayenne. Cover and simmer 5 minutes.

Chop 4-5 cups vegetables of different colors: carrots, zucchini, squash, onions, radishes, broccoli, plus 1 cup lima beans and 1/2 cup raw cashews. Add the carrots and onions to the tomato sauce and cook about 5 minutes, until carrots are tender. Add other vegetables and stir well, cook on medium heat covered about 5 more minutes.

Stir in rice and cook 5 minutes uncovered. Serve with soy yogurt and fresh cilantro.

 

Advertisements

Leave a Reply

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

WordPress.com Logo

You are commenting using your WordPress.com 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 )

Google+ photo

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

Connecting to %s