Red Curry Veggie Rice

Red Curry Veggie Rice

40-Minute recipe Serves 4
This hearty combination of rice, veggies and chick peas can be served as a side or as a stand-alone meal, and it's ready in under an hour.
40-Minute recipe Serves 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

Directions

Prep: 15-Minute | Cook: 25-Minute
  • 1

    Melt Becel® Buttery Taste margarine in large saucepot over medium heat and cook onion, carrots and cauliflower, stirring occasionally, until crisp-tender, about 5 minutes. Stir in garlic and curry paste and cook, stirring constantly, 1 minute. Add rice and cook, stirring constantly, until rice is coated well, about 2 minutes. Stir in broth, vinegar and chick peas. Bring to a boil over high heat. Reduce heat to low and simmer covered 17 minutes. Stir in peas and cook covered until rice is tender, about 3 minutes.

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Last updated: August 28th, 2020

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