• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Vegetable Curry with Cinnamon Brown Rice

  • 8servings
  • 30minutes

Add to MenuAdd to Calendar

Source: www.womansday.comReport recipe

Rate this recipe:

Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. 1 head(s)

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

  3. 1 medium butternut squash (about 2 lb) , peeled, cut in 1-in. pieces

  4. 1 1/2 tablespoon(s) oil

  5. 1 large onion , chopped

  6. 1 tablespoon(s) minced garlic

  7. 2 tablespoon(s) curry powder

  8. 1/2 teaspoon(s) salt

  9. 2 can(s) (10 oz each) condensed cream of celery soup

  10. 1 can(s) (14 oz) coconut milk

  11. 2 medium red peppers , cut in 1-in. strips, strips cut crosswise in half

  12. 2 can(s) (15 1/2 oz each) chickpeas , rinsed

  13. 1 pound(s) frozen green peas

  14. Cinnamon Brown Rice (recipe follows)

Instructions Jump to Ingredients ↑

  1. Half-fill a 6-qt saucepan 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 saucepan. 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 2 gallon-size ziptop freezer bags (8 cups in each). Seal, label and freeze up to 3 months (see Freezing Tips).

  4. Thaw in refrigerator overnight. Place curry in a large saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, 12 to 15 minutes until heated through.

  5. Cinnamon Brown Rice: Cook 2 cups brown rice in a 3-qt saucepan as package directs, adding 1 cinnamon stick to pan. Let rice cool slightly. Divide evenly among 2 gallon-size ziptop freezer bags (about 3 cups in each). Seal, label and freeze up to 3 months. Thaw in refrigerator overnight before reheating in microwave.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback