Vegan Curry Rice
The recipe Vegan Curry Rice is ready in about 30 minutes and is definitely an outstanding gluten free and vegan option for lovers of Indian food. This recipe makes 4 servings with 349 calories, 9g of protein, and 14g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. Head to the store and pick up baby carrots, broccoli crown, ground pepper, and a few other things to make it today.
Instructions
I have one of those wonderful inventions, the rice cooker. I put the rice, coconut milk, water, turmeric, onion powder, garlic powder, and salt in the rice cooker and clicked “on.” I used 2 cups of water, but you may need a little less depending on the rice you use.
Cut the broccoli into florets, and place the florets and the baby carrots in the steamer basket that goes atop the rice cooker (or steam atop the stove). If using the rice cooker to steam, allow the rice to cook for ten minutes before placing the vegetable steamer atop them.When the rice cooker goes “click.” It is all done. I chopped up the cooked vegetables into smaller bites, and tossed them into the rice cooker along with the garbanzo beans. I gave the whole thing a good stir to mix all of the ingredients together, added some fresh ground pepper and a touch more salt to taste, and served! It wasn’t pretty, but really it did taste pretty darn good.