Curry in a Hurry

I’ve never made a curry sauce before, but I had a general idea of what went in it. I did make a rookie mistake, however, of trying to make it a little thicker by adding a smidgen of arrowroot and water. It made it a little clumpy and a bit too thick . . .it didn’t affect the taste, but I recommend not trying to thicken it up. All in all, it turned out delicious and I’d definitely make this again, especially because it came together in no time. I didn’t make it spicy, but we did top off our servings with some sriracha, which was perfect! I steamed some veggies, but you can saute them, too.

INGREDIENTS:
2 C long grain white rice
3 C water
2 tsp Better than Bouillon paste
Sauce:
1 Tbs olive oil
2 cloves garlic, crushed
3 Tbs curry powder
1 can coconut milk
1/2 C water
1/2 tsp Better than Bouillon
1 Tbs sugar
1 tsp dried basil
3/4 tsp dried ginger
Salt and pepper
The rest:
1 red bell pepper, cut into 1/2″ pieces
1 C edamame
1 C mushrooms, sliced
1/2 C green onion, sliced
1 can sliced water chestnuts
Optional: Sriracha or other hot sauce

DIRECTIONS:
Whisk together the 3 cups of water and 2 tsp of bouillon paste; bring to a boil. Stir in the rice and cook on low for 15 minutes. Prepare your veggies how you’d like: steaming or sauteing. (minus the green onions)

Meanwhile, to make the sauce, heat the olive oil and then stir in the curry powder; cook for 2 minutes.

Add the garlic and cook another 2 minutes. Combine the 1/2 C of water and 1/2 tsp bouillon in a cup, then add to the sauce pan. Whisk in the coconut milk and season with the basil, ginger, and salt, and pepper; add in the sugar. Let it simmer over medium-low heat for 10 minutes, stirring occasionally.

Ladle over the cooked rice and veggies and add some heat, if desired. Top with green onions. Enjoy!

Curry in a Hurry

 

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I've never made a curry sauce before, but I had a general idea of what went in it. I did make a rookie mistake, however, of trying to make it a little thicker by adding a smidgen of arrowroot and water. It made it a little clumpy and a bit too thick . . .it didn't affect the taste, but I recommend not trying to thicken it up. All in all, it turned out delicious and I'd definitely make this again, especially because it came together in no time. I didn't make it spicy, but we did top off our servings with some sriracha, which was perfect! I steamed some veggies, but you can saute them, too.

Author: Epicurean Vegan

Ingredients

• 2 C long grain white rice
• 3 C water
• 2 tsp Better than Bouillon paste
• Sauce:
• 1 Tbs olive oil
• 2 cloves garlic, crushed
• 3 Tbs curry powder
• 1 can coconut milk
• ½ C water
• ½ tsp Better than Bouillon
• 1 Tbs sugar
• 1 tsp dried basil
• ¾ tsp dried ginger
• Salt and pepper
• The rest:
• 1 red bell pepper, cut into ½" pieces
• 1 C edamame
• 1 C mushrooms, sliced
• ½ C green onion, sliced
• 1 can sliced water chestnuts
• Optional: Sriracha or other hot sauce

Directions

1. Whisk together the 3 cups of water and 2 tsp of bouillon paste; bring to a boil. Stir in the rice and cook on low for 15 minutes. Prepare your veggies how you'd like: steaming or sauteing. (minus the green onions)
2. Meanwhile, to make the sauce, heat the olive oil and then stir in the curry powder; cook for 2 minutes.
3. Add the garlic and cook another 2 minutes. Combine the ½ C of water and ½ tsp bouillon in a cup, then add to the sauce pan. Whisk in the coconut milk and season with the basil, ginger, and salt, and pepper; add in the sugar. Let it simmer over medium-low heat for 10 minutes, stirring occasionally.
4. Ladle over the cooked rice and veggies and add some heat, if desired. Top with green onions. Enjoy!

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