Quick Curried Veggie Brown Rice Bowls

• Vegan
• Gluten free

• Produce

  • 1 tsp Garlic powder
  • 1 Onion, large
  • 2 1/2 cup Peas, frozen
  • 1 1 lb. bag Veggies, frozen

• Canned Goods

  • 2 tbsp Tomato paste, no salt added

• Condiments

  • 1 tsp Peanut butter

• Pasta & Grains

  • 2 1/2 cups Brown rice or instant brown rice, cooked

• Baking & Spices

  • 1 tsp Chili powder
  • 1/2 tsp Garam masala
  • 1/2 tsp Madras curry powder
  • 1 tsp Paprika, smoked
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Liquids

  • 1 Water
  • 1/2 cup Water

Found on eathealthyeathappy.com

Description

Ingredients

• 1 Tbs olive oil
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 - 1 1/2 tsp chili powder
• 1/2 - 1 1/2 tsp garam masala
• 1/2 - 1 1/2 tsp Madras curry powder
• water as needed
• 1 large onion, any kind, chopped
• 1 tsp garlic powder
• 2 1/2 cups cooked brown rice or instant brown rice
• 1 lb. bag of frozen veggies, any variety (I used a snap pea blend)
• 2 1/2 c frozen peas
• 1/2 tsp salt
• 2 Tbs no salt added tomato paste
• 1 tsp peanut butter
• 1/2 c water

Directions

• Add the olive oil to a large saute pan or cooking pot.
• Add the paprika, cumin, chili powder, garam masala and curry powder. Turn the heat to low and let the spices bloom for a minute. Add a splash of water (in the ballpark of 1/4 c is good) if it looks dry.
• Raise the heat to medium and add the onion and another splash of water. Saute about 2 minutes.
• Add all the remaining ingredients and stir well to combine. Put a lid on the pot and let heat through for 5-7 minutes, or until the veggies are hot., stirring frequently.