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Veg Boot Camp Day Twelve: Dinner
Curry in a Hurry
Makes 1 Hearty ServingOne of the best things about the Veg Boot Camp that I am currently participating in, is that is has reminded me that cooking does not need to be complicated. I tend to overdo things, and while that is fine for Sunday Night Dinners and special occasions, complex cooking antics don’t have much business in the weeknight kitchen. When I was a working student, I steadfastly stuck to these types of “cheater” recipes for easy, quick, healthy dinners, so it’s nice to do a little rewinding.
This “Curry in a Hurry” concept is long on possibilities, as all sorts of veg combos could be used. I chose to serve mine over quiona instead of brown rice. It seemed counterproductive to make a quick dinner, but have to wait 45 minutes for brown rice to cook. Quinoa takes about 12 minutes, so it was a perfect match. I also used garbanzo beans instead of kidney beans, because although I went to the store on two separate occasions with kidney beans on my list, they still somehow failed to make their way into my cupboard.
INGREDIENTS
1/2 cup lite coconut milk
1/2 tablespoon curry powder
2 cups frozen veggie stir-fry mix
1/2 cup canned kidney beans, rinsed and drained
2 tablespoons raisins
1/2 cup cooked brown rice or quinoa
flaked, unsweetened coconut for serving (optional)
INSTRUCTIONS
Step One: Combine all ingredients in a large saucepan; simmer 10 minutes, uncovered. Serve over brown rice or quinoa and sprinkle with coconut (if using).
Source: Vegetarian Times “28 Day Veg Boot Camp Mix ‘n’ Match Meals: Week 2,” June 2011. View the recipe on VegetarianTimes.com.
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