day 19 lunch: quick curried veggie brown rice bowls

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/