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Vegetable Rice Curry

Ingredients
  Olive oil 1⁄4 Cup (4 tbs)
  Chopped scallions/Chopped onions 1 Cup (16 tbs)
  Curry powder 3 Tablespoon (Use More Or Less Depending On Your Taste And Your Powder)
  Raw brown rice 2 Cup (32 tbs)
  Soy grits 3 Tablespoon
  Water 5 Cup (80 tbs)
  Salt 1 Teaspoon
  Sunflower seeds 2⁄3 Cup (10.67 tbs)
  Raw peanuts 1⁄2 Cup (8 tbs), chopped
  Oil 1⁄2 Cup (8 tbs)
  Chopped sweet red pepper/Chopped green pepper 1⁄2 Cup (8 tbs)
  Chopped fresh tomatoes 2 Cup (32 tbs)
  Summer squash 1 Medium, chopped (Zucchini Or Crooked Neck)
Directions

In a. pressure cooker or large saucepan heat the olive oil; saute the onions, curry, and raw rice until the onions are very soft. Add the soy grits and saute a few minutes more.
Add 4 cups of water for pressure cooking, 5 cups for regular cooking. Stir in the salt, sunflower seeds, and raw peanuts. Cover and pressure cook 20 minutes, or regular cook until all of the liquid is absorbed and the rice is tender.
Turn the heat to low and add the 1/2 cup of oil and all of the chopped vegetables. Toss them with the rice and heat until they are all hot. Serve at once.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Rice, Vegetable
Restriction: 
Vegan, Vegetarian
Interest: 
Healthy

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3896 Calories from Fat 2091

% Daily Value*

Total Fat 240 g369.4%

Saturated Fat 32.1 g160.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2036.7 mg84.9%

Total Carbohydrates 379 g126.3%

Dietary Fiber 56.4 g225.7%

Sugars 31.5 g

Protein 90 g180%

Vitamin A 148.7% Vitamin C 366.9%

Calcium 70.5% Iron 193.7%

*Based on a 2000 Calorie diet

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Vegetable Rice Curry Recipe