If you know me, you know my dinner standby is a simple equation of sorts: pasta + veggies + protein. I like to mix up each part, and I love trying new sauces. Definitely my favorite comfort food, and heaven knows I eat a lot of it.
But sometimes when I’m feeling wild and crazy, I make Curry in a Hurry. It’s so simple, so healthful. Plus, it’s fast!
Yes, a good curry can be made fast and made for one. Here’s how.
Ingredients
1/2 cup dry brown rice
4 oz. of cooked protein of choice (chicken, mahi mahi, etc.)
1 cup veggies of choice (onions, scallions, carrots, edamame, broccoli, and red pepper slices are a few of my favorites)
1-2 T broth (for a runnier curry)
1-2 T Trader Joe’s Yellow Curry Sauce
1/2 t curry powder
garlic
cooking oil
optional: dash of cayenne or ground ginger for good health
Directions
To cook your rice fast, prepare in rice cooker as directed. Or do as I do and combine 1/2 cup rice and 1 and 3 T water in microwave-safe bowl and zap for about 7 minutes or until all water is absorbed.
While your rice is cooking, heat garlic in a lightly oil pan. Add in veggies. Sautee as you add in the curry powder, then the broth and optional seasonings if you’d like those.
At this point, if you’d like your protein mixed in, then do that now. I often just eat mine over the top, on a bed-of-rice sort of deal.
When the rice is finished, blend it in to heat up with the veggies. After a minute or so, mix the secret weapon, Trader Joe’s Yellow Curry Sauce, in. Blend well; add more if you like.
Serve warm. And if you’re in a hurry, at least take a minute to enjoy this incorrigibly good, Indian-inspired dish.
Collegiate Culinaire 