Easy Vegetable Curry
Servings: 2 servings
Calories: 355kcal
Wondering what to do with those left over veggies and no time on your hands? We whipped up this quick, easy and delectable dish last night and it was nothing short of satisfying AND packed with veggies. All you need is some assorted veg, a packet of Saffron Road Coconut Curry Korma Sauce and you can cook up a delicious meal.
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Ingredients
- 1 1/3 cup basmati rice, dry cooked in rice cooker or according to package directions
- 1 1/3 cups chopped left-over veggies we used riced cauliflower, chopped yellow bell pepper, and broccoli florets
- 2 tsp hot or regular sesame oil or substitute avocado, olive or coconut oil
- 1 package extra firm tofu drained, patted dry + chopped into bite-sized pieces: or use our crispy tofu recipe! I did half and half for this photo
- 1 packet Saffron Road Coconut Curry Korma Sauce purchase in stores or online -- one packet makes about 2+ servings
- 1 bunch scallions whites and greens sliced thin
Instructions
- Cook your basmati rice in a rice cooker or according to directions
- While rice is cooking, assemble your left-over chopped veggies. Start your curry dish once rice is finished and warming or about 10 minutes prior to finish
- Heat oil in a medium-large skillet over medium to medium-low heat
- Add veggies and tofu bites (if using tofu as is, not Crispy Tofu recipe). Saute 4+ minutes
- Turn burner to low/ medium-low and add Korma sauce. Simmer for 3 more minutes
- Remove from heat. Serve over basmatic rice. Add scallions. If using Crispy Tofu, add that now as well. Enjoy!
Notes
- This recipe makes about 2+ servings; double it to easily accommodate 4-5
- Use whatever left over chopped veggies you have on hand! We particularly liked the riced cauliflower
- Saffron Road Korma Sauce IS gluten-free
- Here is the link to our Crispy Tofu Recipe!
Nutrition
Serving: 1serving | Calories: 355kcal | Carbohydrates: 18g | Protein: 12g | Fat: 7.5g