Curried Veggie Rice Bowl

Curried Veggie Rice Bowl

by | Aug 19, 2021 | Media Recipe

Have you have ever tried Indian Cuisine? It is some of the most flavorful and delicious food ever! Although the large number of spices used in Indian food can seem overwhelming, it’s easier than ever to create restaurant worthy food from the comfort of your own kitchen. This Curried Veggie Rice Bowl is a great option for those are vegetarian or looking to cut down on their meat intake. It is full of plant-based protein from the peas, and it just so happens to be gluten free!

The spices that you will need include garam masala, curry powder, paprika, cumin, and chili powder. It is important to use hgih quality spices to ensure that your dish is as flavorful as possible. To make the sauce that will soak up all the delicious flavors of the spices, you will need tomato paste, onions, and peanut butter for a pop of flavor.

Using canned tomato paste for the recipe ensures two things: that the sauce is full of flavor and that it is nutrient dense! Aside from containing important nutrients such as vitamin C, vitamin K, folate, and potassium, canned tomatoes are rich in lycopene. Canned tomatoes are extremely rich in lycopene because the tomatoes are cooked prior to being canned. The lycopene in cooked tomatoes is much easier for our bodies to absorb, making them an extremely nutritious option! Lycopene is important to have in the diet to protect against heart disease and cancer.

Get the full recipe for Curried Veggie Rice Bowl by visiting our friends at Produce for Better Health.

For other delicious recipes, check out some of our favorites:

Pan Seared Pork Chops with Bourbon Peach Compote
Easy Chicken Curry
Pizza Stuffed Chicken
Green Chile Posole Soup

Asian Tomato & Vegetable Rice Bowl

Asian Tomato & Vegetable Rice Bowl

by | Jul 1, 2014 | Recipes

Asian Tomato & Vegetable Rice Bowl

Prep time:  
Cook time:  
Total time:  
 
Serves: 8
 
A tasty vegetarian salad with an Asian flair from Red Gold. RedGold.com
Ingredients
  • 1 QUART VEGETABLE BROTH
  • 7 OUNCES RICE STICK NOODLES, SOAKED IN WARM (NOT HOT) WATER UNTIL SOFT, THEN DRAIN
  • 2 TABLESPOONS VEGETABLE OIL
  • 1 EGG
  • 2 CUP SLICED CARROTS
  • 2 CUPS PORTOBELLO MUSHROOM CAPS, CUT INTO QUARTERS
  • 3 CUPS SHREDDED CABBAGE
  • SALT AND BLACK PEPPER TO TASTE
  • 1 (14.5 OUNCE) CAN RED GOLD® PETITE DICED TOMATOES W/LIME JUICE & CILANTRO, DRAINED
  • 2 TABLESPOONS SOY SAUCE
  • 2 TEASPOONS RICE VINEGAR
  • 1 TEASPOON SUGAR
  • ½ TEASPOON ASIAN FISH SAUCE
 
Instructions
  1. HEAT THE VEGETABLE BROTH UNTIL HOT IN A TWO QUART STOCK POT. ADD THE RICE NOODLES. SOAK UNTIL SOFT BUT STILL FIRM. DRAIN THE NOODLES INTO A COLANDER RESERVING THE LIQUID.
  2. WIPE OUT THE POT, PLACE ON MEDIUM HEAT AND ADD ONE THIRD OF THE OIL. SCRAMBLE THE EGG IN A SMALL BOWL AND WHEN THE OIL IS HOT, ADD THE EGG. COOK LIGHTLY UNTIL FIRM AND TURN OVER. REMOVE ONTO CUTTING BOARD AND CUT INTO THIN STRIPS.
  3. WIPE OUT THE POT AGAIN AND PLACE IT ON MEDIUM HEAT. ADD THE REST OF THE OIL AND WHEN HOT TOSS IN THE CARROTS AND COOK, STIRRING FOR TWO MINUTES. ADD THE MUSHROOMS AND CONTINUE TO COOK 3 TO 4 MINUTES. ADD THE CABBAGE AND RED GOLD® PETITE DICED TOMATOES WITH LIME JUICE & CILANTRO AND COOK ANOTHER 3 TO 4 MINUTES. SEASON WITH SALT AND BLACK PEPPER.
  4. RETURN THE RESERVED NOODLE LIQUID, SOY SAUCE, RICE VINEGAR, SUGAR AND FISH SAUCE. BRING TO A BOIL.
  5. PLACE EQUAL PORTIONS OF RICE NOODLES IN FOUR BOWLS. DISTRIBUTE THE VEGETABLES AND BROTH. TOP WITH EGG STRIPS.


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