Curried Veggie Rice
 
 
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Ingredients
  • Jasmine rice (Serving for 4 cooked to package instructions)
  • 1 small white onion, peeled and diced
  • 3 garlic cloves, diced small
  • 1 zucchini, diced into small cubes
  • 1 c. English peas
  • ⅓ c. peanuts
  • ½ c. diced carrots
  • ⅓ c. dried cranberries
  • 3 T. freshly squeezed lemon juice
  • 1 tsp. turmeric
  • 2 T. curry powder
  • ¼ tsp. cardamom
  • ¼ tsp. ginger
  • ¼ tsp. coriander
  • ¼ tsp. garlic salt
  • ¼ c. water
  • organic extra virgin olive oil
Instructions
  1. On the stovetop over low heat, drizzle olive oil over skillet bottom and add in cooked rice.
  2. Add in onion, diced garlic, zucchini, peas, peanuts, carrots, dried cranberries, lemon juice, spices, and stir.
  3. Add water. Cook mix for a while (Veggies will be soft but not mushy).
  4. Add garlic salt and red chili pepper flakes (and other spices as needed) to taste.
Notes
Serve dish by itself or with grilled tofu, chicken, meat, or fish.
Recipe by at https://maryannridinispencer.com/curried-veggie-rice/