|Vegetable Curry over Brown Rice|
This morning for breakfast was oatmeal with a drizzle of agave nectar, dried cranberries, and honey roasted almond slivers (from Trader Joe's). For lunch I made a veggie wrap: whole wheat tortilla, roasted garlic hummus, spinach, roasted red peppers, tomato slices, cucumbers, carrots, cauliflower, and a little bit of feta. Yum!
Tonight for dinner I made vegetable curry. Now don't get me wrong, I'm no expert when it comes to Indian cuisine. I found a recipe awhile back and I've been tweaking it and loving it! I've changed it up enough to call it my own, so I thought I would share it. This recipe is actually one that Josh and I have enjoyed several times over the last few months. It's full of veggies and beans, and you can eat it over rice or even in a pita. It's quick and easy too so that's always a plus!
Vegetable Oil Spray
1 Small to Medium Red Bell Pepper, diced
1 Medium Carrot, sliced
1 Medium Zuchinni, sliced
1 Can Garbanzo Beans, drained and rinsed
1 to 1-1/2 cups Lite Coconut Milk
Coat a skillet with vegetable oil spray and heat over medium high heat. Add the vegetables (I usually just use whatever I've got in the fridge, but always bell pepper and carrots) and 1 Tbsp of water. Stir around and add water a tablespoon at a time as necessary to keep the veggies from burning. Cook till just soft, about 7 min, stirring occasionally. Add curry and garlic powder to the mixture. The seasoning is really to taste but don't be shy. Start with about a tablespoon curry powder and a sprinkling of garlic powder. Stir and cook for about a minute. Add the garbanzo beans and coconut milk. I usually add just enough milk to make a nice sauce, not too much though. Heat through and finish with salt and pepper to taste.
Serve over brown rice and enjoy!