Easy Curry Rice Bake

"Real Food" and "good food" don't need to be hard, or complicated.  The trick to eating well is to have a few go-to recipes in your back pocket that you can count on in a pinch.

I've not been feeling well the last few days, due to an unfortunate "glutening" at a restaurant.  I wanted something comforting and nourishing for my Sunday supper, but had zero energy to cook.

Enter, Easy Curry Rice Bake.  Vegan.  Gluten Free.  Easy Peasy.

{{Photo that I was too tired to take goes here}}

Easy Curry Rice Bake

2c Assorted frozen vegetables* (my favorites are onions, spinich, broccoli, or bell peppers)
1 can chickpeas, rinsed and drained* (I was out of chickpeas, so omitted them this time)
1 14oz can diced tomatoes*
1 14oz can light coconut milk*
1 1/4 c brown rice
1/2 teas. diced garlic (I keep a jar in the fridge, for "emergencies")
1 teas. salt (to taste)
1 - 2 tbsp curry powder (to taste)

Throw it all in a covered casserole dish and into a 350 degree oven.  In an hour, you'll have a happy tummy.

*Of course, for maximum nutrition, fresh is always best.  Also, canned goods can leach BPA, a hormone disrupter.  I mostly avoid canned goods, but hey, sometimes a gal's gotta do what a gal's gotta do to get fed!

Nutritional bonuses:
- Pack as many veggies as you want into this dish... more phytochemical goodness is always welcome!
- One of the main ingredients in curry powder is tumeric, which is a powerful anti-inflamatory.

Now, if you'll excuse me, I think my sofa is calling....

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