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!
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 23 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.