Indian Vegetarian Curried Fried Rice

This recipe incorporates two of my favorite things right now: curry and ginger. The warm and cozy flavors of the two of them together are delicious. I think of this dish as healthy comfort food. I usually double to recipe because its a good one to have leftovers for lunch or dinner the next night. This has even been approved by my 4 year old, so give it a try and let me know what you think.

Indian Vegetarian Curried Fried Rice

Serves 4

2 T peanut, sesame or canola oil
1/2 cup chopped onion
1 T minced ginger
1 cup green beans, cut into 3/4 inch pieces
1/2 cup diced carrots
1 T curry powder
3 cups cooked brown rice
1 cup canned chickpeas, rinsed and drained
1 cup halved cherry tomatoes
2 T soy sauce
1/8 t freshly ground pepper

Heat large wok or skillet over high and swirl in 1 T oil. Add onion and ginger and stir-fry for 10 seconds or until ginger is fragrant. Add green beans and carrots, stir-fry for 1 minute or until beans are bright green. Stir in curry powder and stir-fry for 5 seconds until fragrant. Swirl in remaining oil, then add rice. Stir-fry for 1 minute, breaking up rice with spatula until it's well combined with vegetables. Add chickpeas, tomatoes, soy sauce and pepper, cooking until heated through.

Discovering Curry

I have always loved Indian spices, especially curry. I just tried a Mulligatawny soup that is delicious. I made a giant batch (doubled the recipe below) so we have plenty eat this week or it can always be frozen for a later date. What I love about this recipe is that you can mix it up with different vegetables for the season or what you have on hand. Here is the version that I tried:

Mulligatawny Soup

2 tbsp. coconut oil
1 medium onion, diced
1 carrot, diced
1 stalk celery, diced
1 teaspoon cumin
1 teaspoon tumeric
2 cups hard vegetables (sweet potatoes and parsnips, cut into smaller than
1/4 inch cubes)
Salt and freshly ground black pepper
6 cups vegetable broth (low-sodium)
3 tomato stewed tomatoes
2 cups soft vegetables (eggplant, cut into smaller than 1/2 inch dice and frozen peas)
2 tablespoons curry powder


• Put oil into a large, deep pot over medium heat. When hot, add the onion, carrot, celery, cumin, and turmeric. Cook, stirring, until the onion softens, about five minutes.
• Add the hard vegetables and sprinkle with salt and pepper. Cook, stirring, for a minute or two, then add the stock and tomato; bring to a boil, then lower the heat so the mixture bubbles gently. Cook, stirring every now and then, until the vegetables are fairly soft, about 15 minutes.
• Add the soft vegetables and curry powder and adjust the heat once again so the mixture simmers. Cook until all the vegetables are very tender, about 15 minutes. Taste, adjust the seasoning, and serve.

I also love this recipe for Indian Vegetarian Curried Fried Rice. It's pretty easy to make and is lovely for leftovers

Indian Vegetarian Currie Fried Rice

2 T oil
1/2 cup chopped onion
1 T minced ginger
1 cup green beans, cut into pieces (fresh or frozen)
1/2 cup diced carrots
1 T curry (I love curry, so I always add more)
3 cups cooked brown rice
1 cup chickpeas
1 cup halved cherry tomatoes
2 T soy sauce
Freshly ground pepper

Heat oil in flat bottom wok or skillet over high. Swirl in 1 T oil, add onion and ginger and stir-fry until ginger is fragrant. Add green beans and carrots; use spatula to stir-fry until beans are bright green. Stir in curry powder, stir-fry until fragrant. Swirl in remaining oil, then add rice. Break up rice with spatula until it is well combined with vegetables. Add chickpeas, tomatoes, soy sauce and pepper. Continue cooking until heated through and serve.

I love food

I love food. I also love cooking. I also love simple, healthy cooking. That being said you understand the reason for my blog. I want to share with people that it doesn't have to be difficult to cook healthy. Experimenting with new foods really can be fun! So, on that note I will post my first recipe. I like to call it Julie's Tofu Asian Stir Fry although feel free to add any protein you enjoy.

Julie's Tofu Asian Stir Fry

Any veggies in the fridge (bok choy, celery, carrots, green beans, shallots, onion, garlic, mushrooms, spinach) etc, you know whatever is on hand
1 block extra firm tofu, chopped in small pieces
toasted sesame oil (this is key, don't scrimp and use olive oil)
mirin
tamari soy sauce
salt & pepper (or my favorite Gomasio)

In saute pan, warm up toasted sesame oil. Throw in onions, shallots or garlic, whatever you are using. Then toss in the tofu. After few minutes start adding veggies, add harder ones first that will take longer to cook. Throw in some mirin, and Tamari. Saute some more. Taste test, then add more. Add some salt & pepper or Gomasio.Voila!! You are ready to go. Enjoy. If its just you there might even be enough for lunch tomorrow which makes it even more fantastic. I love to cook once and eat two even three times.