This vegan curry and brown rice recipe is very easy to follow. It not only tastes great but all ingredients are 100% plant-based and healthy. As a carb high recipe it is a great meal for runners.
Also feel free to experiment with the ingredients. Spices and quantities can be varied to mix it up creating new flavours.
2 tsp extra virgin olive oil
3 cloves garlic grated or minced (about 2 to 3 tsp of grated garlic)
3 tsp ginger grated
1/4 cup vegetable stock
1 whole red onion chopped
1/2 cup Peas – frozen peas are fine
1/2 cup Corn – frozen corn is fine
2 large handfuls of spinach chopped
2 tbs curry powder
2 cups rice – brown rice is best
Step 1 – Firstly, boil the rice – brown rice will take 25-30 minutes.
Step 2 – Next grab a frying pan. Heat the extra virgin olive oil, and add the garlic, ginger and red onion, stirring the ingredients constantly.
Step 3 – As the ingredients start to stick add the vegetable stock.
Step 4 – Once the onions/garlic become translucent gradually add the peas, corn and spinach and cook through using stock as required to prevent burning.
Step 5 – Finally add the curry powder and cook for approximately 1 minute enjoying that curry aroma before adding the last of your stock.
Step 6 – Turn the frying pan heat down to low, drain the cooked rice and add. Work the mixture through so you get that nice yellow curry colour over the rice.
Step 7 – Add salt, pepper, seasonings, soy sauce, sesame oil, chilli flakes etc to give it the extra kick.