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Red Curry Veggie Rice

Name: Red Curry Veggie Rice
Prep time: 00:15
Cook time: 00:25
Total time: 00:40
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

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

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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Red Curry Veggie Rice

Ingredients

Directions

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