I can’t believe it’s Thursday! This week has gone by so quickly when it comes to things I’ve had to do/work still to be done, but it seems like last weekend was eons ago!
My apologies for not posting this recipe on Tuesday like I promised. I have exams this week and next week and have been pretty stressed out studying for them. But to make it up to you, I included a little bonus recipe at the end!
I think curry is the ultimate cold weather food because it warms you from the inside out, so this will definitely be on my menu rotation this fall and winter. It’s also easy and quick to make, versatile, and customizable with nearly endless options to suit everybody!
This is my own special take on curry, because I used a lot of what I had on hand, but I also wanted some protein, so I added a can of black beans instead of doing something like tofu. Feel free to use whatever you have in your pantry or protein of your choice! Or no protein! I liked bulking it up a little since I was famished after a long day of classes and Pure Barre.
Easy Weeknight Curry & Coconut Infused Rice
For the rice: Use your desired amount of rice and follow directions on package, substituting a can of coconut milk for part of your liquid (and use water for the rest–or more coconut milk).
Optional: 2 packets of Stevia to sweeten the rice slightly
For the curry:
- 2-3 bell peppers (depending on how much you want to make)
- 1 can of black beans (or protein of choice, or omit entirely)
- 1 jar of curry (there are a lot of great options at health food stores)
Start by making the rice. Follow the directions on your rice package depending on how much you want to make. Use a full can of coconut milk (I used the lite kind but you could absolutely use full fat!) for part of your liquid and for the remainder of the liquid use water. I made about two cups of dry rice myself so I could have leftovers for the week. I also added two packets of stevia to sweeten the rice just a little bit.
I put mine in my rice cooker and just let it do it’s thing! If you don’t have a rice cooker, buy one. You can find them on the cheap at Target and it will make your life so much easier! No observing and stirring required!
As the rice is finishing up, start the veggies. I cut up two green bell peppers and an orange one and sautéed them in a little coconut oil.
After they softened up, I added a can of black beans and the curry.
I know black beans aren’t traditional in curry, but why not? They made the whole dish heartier and more filling.
I also used this amazing curry…
I can’t handle a lot of heat, but this had the perfect amount of spice and the balance between flavor and heat made it really wonderful. I’d definitely buy this brand again! It’s also vegetarian and gluten-free. I didn’t see any non-vegan ingredients but I may have accidentally missed one, so if you are a very strict vegan, please double check or use another brand.
Pour the sauce over the veggies and beans. Give it a good stir.
I turned the heat to medium-low and let it simmer for about 10 minutes or so, stirring every few minutes to make sure it didn’t stick.
Then get your rice
Top with some curried veggie and bean mixture,
I also had a small piece of whole wheat naan on the side since I was ravenous, but the meal was so satisfying and easy to make! If you’ve got a busy schedule and don’t have a lot of time to cook, then this recipe is for you! It doesn’t require a lot of attention and basically cooks itself. There’s also leftovers galore that you can switch up…
Idea #1: (The Obvious) Eat with naan the next day instead of rice.
Idea #2: Use as a salad topper
Idea 3#: Use the coconut rice to make a breakfast rice pudding! Take some rice, add to it your milk of choice (I used almond), with a dash of vanilla extract, a sprinkle of cinnamon, and a tablespoon or two of raisins. Heat in the microwave for one minute. Top with nut butter of choice and garnish with coconut shreds/flakes. Tastes decadent but rice makes a great breakfast food!
I’ve enjoyed the curry and rice leftovers all week in various combinations and it’s been a life saver while I have lots of exams to study for. It’s also quite portable, so I took a container of it for lunch the next day.
I hope you have a terrific Thursday and enjoy the full moon!
Are you a curry fan? What’s your favorite way to eat it?