Thai Green Curry Bowls
 
 
It's perfectly fine to let someone else take the lead on a recipe once in a while. In this case, Trader Joe's. I had a jar of their Thai Green Curry Sauce and some (quick cook) Organic Brown Basmati Rice, and together, they made the perfect base for this meal. Add a few veggies, some healthy protein, and you have a delicious meal in no time.
Author:
Ingredients
  • 1 C Trader Joe's quick cook brown rice
  • 2-1/2 C vegetable broth
  • 1 jar of Trader Joe's Thai Green Curry Sauce
  • 2-3 C mushrooms, quartered
  • 1 can garbanzo beans (chickpeas), drain and rinsed
  • 1 bell pepper, cut into chunks (I had half a red; half a yellow)
  • 3-4 green onions, sliced
  • 1 Tbs olive oil
Directions
  1. Start with making the rice. If using the TJ brand, it'll only be about 15-20 minutes; cook according to package instructions using the vegetable broth. Meanwhile, in a large skillet, heat the olive oil. Add the bell pepper and cook 8-10 minutes, or until they are softened.
  2. Add the mushrooms and chickpeas and cook for another 5 minutes, or until the mushrooms cook down a little.
  3. Next, add the sauce and let simmer for about 10 minutes.
  4. For individual servings, top rice with the curry mixture a some green onions. Enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2015/08/26/thai-green-curry-bowls/