This simple curried rice has become a staple in my kitchen. The onion and curry magically transform leftover rice and frozen vegetables into a ridiculously easy meal.
I like that this dish is colorful, flavorful, and very budget-friendly. But I love that it’s delicious and satisfying, and perfectly suits a tired cook with a hungry family after a long, hectic day.
CURRIED RICE WITH ALMONDS, PEAS, AND CARROTS
1/4 cup slivered almonds
1 onion, diced
1 pound package frozen peas and carrots (or mixed vegetables of your choice)
5 cups cooked brown rice
2 teaspoons curry powder
1 teaspoon salt, or to taste
1/4 cup raisins or currants
Preheat oven to 350 degrees. Toast raw almonds on a baking sheet for 3 to 4 minutes, just until the moment you can smell them. Remove almonds from the oven and set aside.
Heat a large nonstick skillet over high heat. Add the onion and steam sauté until soft and caramelized, adding a little water as needed to prevent sticking to the pan.
Add frozen vegetables, and cook until tender, stirring occasionally, and adding a splash of extra water if needed. Mix in the cooked rice, curry, and salt, and heat through. Top with raisins (or currants) and almonds, and combine gently. Remove from heat and serve immediately.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen