Curry Vegetable Brown Rice Bowl

I don't cook very often. I mean, I do cook sometimes. But generally, my dishes are super bland and boring (aka no one wants to eat them but me). This year I've decided to try and experiment in the kitchen more. After all, I will have kids one day and I have to master a couple of dishes by then. Last night Ray felt like a curry so I thought this was the perfect opportunity to cook something new for me. And it came out really good! I added chicken for Ray and shrimp for me. See the recipe below. P.S. sorry for my extremely ugly kitchen countertops. We rent, so there is nothing we can do about it.


  • 1 cup of brown rice
  • 1 teaspoons of earth balance or olive oil
  • 1 sweet white onion, diced
  • Pinch of salt 
  • 2 inches of fresh ginger, grated
  • 3 cloves of garlic, sliced thinly
  • 2 peppers (any color you would like), cut in thin strips
  • A couple of carrots, peeled and diced thinly
  • 3 tablespoons of red curry paste
  • 1 can of light coconut milk (if you want it to be creamier/thicker, use regular coconut milk)
  • 2 1/2 cups of water
  • 2 cups of kale, cut into small pieces
  • 1 cup of broccoli, cut into small florets 
  • 1 cup of cauliflower, cut into small florets
  • 1 teaspoon of brown sugar
  • 2 tablespoons of tamari
  • 2 tablespoons of rice wine vinegar
  • 6 shrimp
  • 1 lemon

  1. Rice: Start by making the rice, since it takes the longest to cook. Boil 2 cups of water. Add a pinch of salt. Add 1 teaspoon of earth balance or olive oil to the boiling water. Add 1 cup of brown rice and reduce to a simmer. Cook for 30-45 minutes. Once cooked through, remove from heat and fluff rice with a fork.
  2. Curry: Heat a pan and add olive oil. When hot, add diced onions. Cook for 5 minutes or until the onion is transparent. Add ginger and garlic. Cook for a minute. Add cauliflower and broccoli. Mix and cook for 5 minutes. Add pepper and carrots. Let cook for another 3-5 minutes. Add curry paste and stir for two minutes. Add coconut milk, 1/2 cup of water, sugar and kale. Stir consistently and let cook for 15 minutes (I like my veggies more well done). Remove from heat and add tamari and rice wine vinegar. Garnish with cilantro and add sriracha for spice. 
  3. Shrimp: Drizzle lemon on shrimp. Add a pinch of salt and pepper. Heat pan with olive oil. When the pan is hot, add shrimp. Cook for 2-3 minutes on each side.
  4. Chicken:  Can't help you there! I'm not that good yet, haha. We bought premade chicken from the grocery store. 
  5. Place brown rice in a bowl. Layer with shrimp, chicken, or any other protein. Top with curry. Enjoy with a glass of vino!

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