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day 19 lunch: quick curried veggie brown rice bowls

2/9/2017

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Picture
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.

RECIPE: www.eathealthyeathappy.com ​
​
​Source: Eat Healthy Eat Happy
http://eathealthyeathappy.com/brown-rice-bowls-vegan-gluten-free/
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