Foodie Blogroll

Thursday, August 29, 2013

Roasted Vegetable Rice Curry

Roasted Vegetable Rice Curry is a delightful mash-up of curry flavors and spices baked together to create a fuss-free yet fantastic tasting vegetarian dish.  Packed with everything from rice to lentils to squash, this amazing  dish is a a breeze to make- simply combine all of the ingredients, place in a casserole dish, and roast. No other work is required besides enjoying a delicious and flavor packed meal! The rice tastes great on it’s own as a side dish or to make it a meal, try using the rice as a scrumptious filling for wraps and tacos.

Roasted Vegetable Rice Curry
Gluten Free
Serves Two
Click Here for Printable Recipe

roasted veg rice curry

2 tablespoons brown jasmine rice
1 tablespoon black forbidden rice
1/4 cup black beans, drained
1/4 cup lentils
1/2 teaspoon canned chipotle in adobo, finely chopped (add more or less depending on desired heat level and be sure to check for gluten)
1 garlic clove, minced
1 teaspoon fresh ginger root, peeled and grated
2 tablespoons frozen peas, (no need to defrost)
4 ounces butternut squash, peeled, seeded & diced (about 3/4 cup once diced)
2 tablespoons red bell pepper, chopped
2 tablespoons crushed tomatoes
1/4 cup diced tomatoes
1/4 teaspoon ground cumin
1/4 teaspoon curry powder
1/4 teaspoon chili powder 
1/4 teaspoon dried oregano
1/4 teaspoon paprika
1/8 teaspoon ground coriander
Salt & Pepper
3/4 cup + 3/4 cup vegetable broth
Fresh Parsley, for garnish

1. Preheat oven to 375 degrees. Spray a medium sized casserole dish (about 2 quart capacity with a lid) with nonstick spray.

2. Add all ingredients to the casserole dish except for the vegetable broth and fresh parsley (jasmine rice through salt and pepper).

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2. Stir until ingredients are evenly incorporated then pour in 3/4 cup of the vegetable broth and stir to combine all ingredients.

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3. Place lid on casserole dish and transfer to  oven. Bake for 25 minutes, then remove dish from oven. Carefully remove lid and stir in remaining 3/4 cup of broth.

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4. Return dish to oven and continue to bake 25-30 minutes more, or until liquid is absorbed, rice is cooked, and vegetables are tender.

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5. Garnish each serving with fresh parsley and enjoy!

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Nutrition Information--approximately 215 calories per serving (1/2 of the recipe)
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