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Red Curry Over Rice Recipe

Name: Red Curry Over Rice Recipe
Prep time: 00:15
Cook time: 00:28
Total time: 00:43
Yield: 4
Ingredients: 3 tbsp Becel® Buttery Taste margarine; 1 sml Sweet onion; 2 lrg Carrot; 2 cups Cauliflower florets; 2 Clove Garlic; 1 tbsp Thai red curry paste; 1 cup Basmati rice; 2 cups Reduced sodium chicken broth; 1 tbsp Apple Cider Vinegar; 1 can Chick Peas; 1 cup Frozen Peas

43-minute recipe Serves 4

Feeling like some heat for dinner tonight? Let's turn it up. This red curry recipe's hearty combination of rice, veggies and chick peas can be served as a side or a stand-alone meal— and it's ready in under an hour.

43-minute recipe Serves 4

Ingredients

3 tbsp

Margarine

2 lrg

Carrots, diced

1 sml

White onion, chopped

2 cups

Cauliflower florets

Garlic cloves, minced

1 tbsp

Thai red curry paste

1 cup

Basmati rice

2 cups

Low-sodium chicken broth

1 tbsp

Apple cider vinegar

1 540-mL can

Chick peas, drained and rinsed

1 cup

Frozen green peas

Directions

Prep: 15 mins | Cook: 28 mins

1
Heat a large saucepan over medium. Add margarine, then carrots, onion and cauliflower. Cook, stirring occasionally, until vegetables are tender-crisp, about 5 minutes.
2
Stir in garlic and curry paste. Cook, stirring constantly, 1 minute. Add rice. Cook, stirring constantly, until rice is coated well, about 2 minutes.
3
Stir in broth and vinegar, then chick peas. Increase heat to high. Bring to a boil, then reduce heat to low. Simmer, covered, 17 minutes.
4
Stir in peas. Cook, covered, until rice is tender, about 3 more minutes.

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Red Curry Over Rice Recipe

Ingredients

Directions

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