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Vegetable Curry with Cinnamon Brown Rice

  • 16servings
  • 15minutes
  • 538calories

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Source: main.kitchendaily.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B6, H
MineralsNatrium, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 heads cauliflower (about 1/ lb each), cut in 1-in. florets

  2. 2 medium butternut squash (about 2 lb each), peeled, cut in 1-in. pieces

  3. 2 Tbsp oil

  4. 4 medium onions, chopped

  5. 2 Tbsp minced garlic

  6. 1/4 cup curry powder

  7. 1 tsp salt

  8. 10 oz each 14 oz each 4 medium red peppers, cut in 1-in. strips, strips cut crosswise in half

  9. 151/2 oz each 2 lb frozen green peas

  10. Cinnamon Brown Rice (recipe follows)

  11. cinnamon brown rice

  12. 16 Initial Cook Time:

  13. 45 min Reheat Time:

  14. 5 min

  15. 4 cups brown rice in a 3-qt or larger saucepan as package directs, adding

  16. 2 cinnamon sticks to pan. Let rice cool slightly. Divide evenly among

  17. 4 gallon-size ziptop freezer bags (about 3 cups in each). Seal, label and freeze up to

  18. 3 months. Defrost bef

Instructions Jump to Ingredients ↑

  1. Half-fill a 6-qt or larger pot with water; bring to a boil. Add cauliflower; cook 2 minutes. Remove with a slotted spoon to a colander. Add squash to pot; cook 2 minutes. Drain over cauliflower in colander.

  2. Dry pot. Add oil and heat over medium-high heat. Add onions and garlic and sauté 3 minutes or until translucent. Stir in curry powder and salt; cook 1 minute. Stir in condensed soup and coconut milk. Remove from heat. Add drained cauliflower and squash, the red peppers, chickpeas and green peas; stir to mix.

  3. Divide evenly among 4 gallon-size ziptop freezer bags (8 cups in each). Seal, label and freeze up to 3 months. 

  4. To serve: Defrost. Place curry in a large saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, 12 to 15 minutes until heated through.

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