Monday, November 12, 2012

Sweet Curried Veggies with Rice

Happy Meatless Monday!  In honor of the unofficial weekly holiday, I decided to share one of our favorite vegetarian recipes - Sweet Curried Veggies with Rice!

If you're not so sure you can do without meat, just throw in some chicken and you can still enjoy it while remaining a carnivore.  This recipe makes 4 whopping big servings (about 6 cups total).


1 large yellow pepper
1 large onion
24 ounce bag baby red potatoes
2 cups baby carrots
1 cup Yellow Curry Sauce (I prefer Trader Joe's Thai Yellow Curry Sauce)
1/2 cup water
Olive Oil
Garlic powder


Cut onion & pepper into strips and saute in olive oil, salt, garlic powder, and basil until onions are barely translucent.

Quarter potatoes, and half baby carrots.

Add all your veggies to a pot and season with additional garlic, basil.  Add 1 cup curry sauce and 1/2 cup water and cook on low for 25-30 minutes or until potatoes are fork tender.

If you decided to add chicken, you'll probably need to add an additional 1/2 cup curry sauce & 1/4 cup water.

Serve over rice!

SO good - you'll love it!  What's your favorite vegetarian recipe?

Also, an update from Saturday's blog about the bird that flew into our house.  Last night, as I was coming inside from taking Toby out, he tried to come in again!  I bent down to take Toby's collar off, and BAM - he flew into the door above me three times.  We may have to start taking Toby out the back door until this crazy bird simmers down.

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