Curry Rice & Veggies



Ingredients for Curry Rice & Veggies

4-5 cloves garlic
1 roasted red pepper
1 1/2 cup mango/papaya spears
1/4 cup apricot preserves
2 cup chicken broth

1 onion
1 potato
1 large yellow squash
2 large carrots
2 cup rough chopped kale leaves (or bok choy, or spinach)

1/2 cup raisins
1/2 cup whole raw cashews
1 cup basmati rice
8 whole cardamin seeds

1 tsp. curry
1 tbsp. olive oil

4 quart saucepan

Directions

Use a blender to mix well the garlic, roasted red pepper, mango/papaya spears, apricot preserves, and chicken broth.

Dice the onion, potato, squash, and carrots.

Saute the onion in the olive oil, then add the rice, curry, and cardamin seeds. Stir for one minute.

Add in the veggies, kale, raisins, and nuts. Stir well. Add the mixture from the blender. Stir well while you bring it to a boil.

Reduce the heat, cover and simmer for 20 minutes, until the rice has absorbed the liquid and the veggies are tender.

Serve in a bowl, and enjoy!

Return from Curry Rice & Veggies to Healthy Vegetarian Recipes

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