Curried Grains & Veggies

Curried Grains & Veggies is one of those dinners that was created when you have nothing planned, but you have a big ol' batch of Pinch of Yum's curry paste on hand, a bunch of veggies that need to get eaten, and grains just chillin' in your fridge from a previous meal.

I made Curried Grains & Veggies for the first time when most of the kids were home and I think we had a bonus kid here, anywho - I clearly did not make enough! They all loved it and asked for the recipe. Like most of my recipes, they are in my head. Rarely do I make any dish the same way twice. Actually, that was one of the reasons for starting this blog. I wanted a virtual recipe book for my kids - all their favorites from growing up and from now. Plus, I wanted a way to capture exactly what I am making and how. Our memories tend to fade fast and next thing you know, you're not making anything like you used to!

All the recipes I have posted have been fine tuned and carefully measured out to ensure you're getting the same results as if you were coming to my home for dinner. Have you ever tried to write down what you are making?!?! It's insane and a lot of work! Before starting this blog, I was very much a "measure that stuff with your heart" kind of cook. I love making food for people and I love sharing how I did it. While, my style may not be for all, that's ok. My hope is that I can bring a little goodness to anyone willing to try out my food. I love to hear feedback on my dishes, because that's how I get better 🙂

Curried Grains & Veggies

Fresh, homemade curry paste, delicious healthy grains and veggies - vegan, filling, and oh so delicious! This comes together pretty fast and you can make the paste and grains in advance to make it a great option for a weeknight meal. I have 2 ways how to make this - roasting the veggies adds another level of deliciousness I highly recommend! Pan sautéing is the other method - both make an amazing dish!

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Dinner

Cuisine Asian

Servings 6

Ingredients

  

• 3 cups small diced veggies see notes
• 2 cups cooked grains see notes
• 4 tablespoon homemade curry paste see notes
• 1 can unsweetened coconut milk see notes
• 2 tablespoon olive oil
• 2 teaspoon curry powder
• salt and pepper to taste

Garnish with:

• cilantro
• greek yogurt make sure to grab a vegan plain yogurt to keep it vegan!
• lime wedge

Instructions

 

Curried Grains and ROASTED Veggie instructions

• Preheat oven to 375°. Prepare sheet pan with parchment paper. Toss veggies with olive oil, curry season, salt and pepper. Spread out on a sheet pan, bake for roughly 20 mins, until tender and lightly browned. Continue with step 2
  3 cups small diced veggies, 2 tablespoon olive oil, 2 teaspoon curry powder, salt and pepper to taste

Curried Grains and PAN SAUTÉED Veggie instructions

• Heat olive oil in a large skillet on medium-high. Add veggies, curry season, salt and pepper. Stirring and sautéing until tender.
  3 cups small diced veggies, 2 tablespoon olive oil, 2 teaspoon curry powder, salt and pepper to taste
• Add the grains to the pain, stir well. Add in the curry paste, stir well. Let cook for about 2 mins, stirring to get everything well coated.
  2 cups cooked grains, 4 tablespoon homemade curry paste
• Add the coconut milk and stir, carefully. Turn the heat down to low and simmer for 2-3 mins until hot and everything is mixed well.
  1 can unsweetened coconut milk
• Garnish with Greek yogurt, cilantro, and lime wedge. We also like it with naan bread.
  cilantro, lime wedge, greek yogurt

Notes

NUGGETS OF KNOWLEDGE

Veggies - You can use a variety of veggies. Some of our favorites are: cauliflower, onions, bell peppers, sweet potato, butternut squash, mushrooms, carrots, celery. Any veggie you like would be great! 

Grains - Again, you can use a variety, mix and match! I love bulgur, farro, brown and white rice, lentils, quinoa. I will usually make a bunch of grains, mix them, let them cool completely, and then portion them out into 2 person serving sizes, and freeze until I need them.

Curry Paste - I use Pinch Of Yum's curry paste. Although you could buy one from the store, the homemade version is easy and oh so very much worth it! I make a HUGE batch and freeze it because it's that easy and awesome. Click HERE  THANK YOU, LINDSAY!  🙂 

Coconut milk - the cans range from 13.5 -13.66 fluid oz. You'll want to use the unsweetened canned version, NOT the one in the fridge section. There are several brands out there, you can use lite or regular. 

Greek Yogurt - Kite Hill makes a pretty good plain vegan yogurt, if you can find it. Otherwise, any brand you like or can omit it all together. 

Keyword bulgar, coconut milk, curry, farro, grains, lentils, quinoa, rice, vegan, vegetables, vegetarian, veggies