Coconut Curried Vegetable Rice

Hi friends! It seems that there’s a theme running through my recipes this week, and that theme is SIMPLE DELICIOUSNESS. Maybe you don’t think of curry being that simple. But guess what, this one is. We’re making good use of the stuff you’re already got in your spice cupboard and pantry and we’re making it into something super tasty.

I wanted to make some sort of curry paste for this, but I didn’t have many of the traditional curry paste ingredients. So I made my own take on a curry paste, using common ingredients that I DID have. We’re talking chilli powder, ground ginger, soy sauce, basil, curry powder, lemon juice, and a bunch of other good stuff. I like the concept of this paste because if you don’t want to make curry out of it right away, you can put it in the fridge for a few days until you’re ready to use it.

It’s also great because it acts as your flavour bomb for the whole curry! All of the spices and flavour you need for the whole dish is found in it, making for a super easy single application of amazingness.

All of the veggies in this dish really sing too. I love a good rainbow in my curries, and almost any veggie would work in here, so feel free to do some substituting with what you have and what you like. I personally found my own heavenly combo of mushrooms, onions, bok choy, red peppers, and carrots to be very nice.

The vegetables get cooked down together in some coconut oil, then sauteed a bit more when the curry paste is added, and then everything simmers together in some coconut milk. To make this heartier and more of a one-pot meal, I thought, why not add in some rice? So brown rice gets thrown in too and cooked in all of the delicious flavours.

Once this curry is done, your house will definitely smell really good and you’ll have a few meals worth of awesome curry rice stocked up in your fridge. I love how flavourful this is, and how it has just the perfect amount of spice! Plus, it goes great with any protein you choose to add, and is so hearty and comforting.

Hope you enjoy!

Coconut Curried Vegetable Rice

Serves: 3-4

Total Time: 70 minutes

Ingredients:

For the Curry Paste:

  • 1/2 tbsp chilli powder
  • 1/2 tbsp ground cumin
  • 1 tbsp ground ginger
  • 1 tsp dried basil
  • 1 tsp crushed red pepper flakes
  • 1 tsp curry powder
  • 1 tbsp soy sauce
  • Juice of 1/2 a lemon
  • 3 cloves of garlic, minced
  • 1/4 of a white onion, diced

For the Coconut Curried Vegetable Rice:

  • 1 1/2 tbsp coconut oil
  • 1/4 of a white onion, sliced
  • 1 red pepper, sliced
  • 1 large carrot, peeled and chopped
  • 4 white mushrooms, sliced
  • 8 stalks of baby bok choy, cut into halves
  • 1 serving of Curry Paste (above)
  • 1 400ml can of coconut milk
  • 2/3 cup brown rice
  • Salt and pepper to taste

Directions:

  1. To make the Curry Paste, combine all of the curry paste ingredients in a blender or food processor until a paste-like consistency is reached. Don’t worry about small chunks of onion; these will be cooked in with the curry. Use immediately to make Coconut Curried Vegetable Rice or store in the fridge for up to 3 days before using.
  2. Heat the coconut oil in a large, deep skillet. Add in all of the veggies for the curry and cook until the onion is translucent and the peppers are beginning to soften, about 6-8 minutes.
  3. Add the curry paste to the pan and sautee for another 2 minutes.
  4. Dump the coconut milk into the pan and give everything a good stir to combine. Season generously with salt and pepper, and stir in the brown rice.
  5. Bring the contents of the pan to a simmer and turn the heat to low, covering the pan and letting the curry cook for 35-40 minutes, until the rice is completely cooked through.
  6. Remove the pan from the heat season more to taste with salt and pepper, serve warm and enjoy!

I love this recipe so much and I hope you guys do too! See you Friday:))

Yours Truly,

Olivia;))

Ginger Spiced Brown Rice

Hey guys! Hope you all had an awesome weekend and are ready to slay the week ahead🙌 (I’m writing from my phone today so we get emojis👍) Today I have a VERY good brown rice recipe that’s a great base for any of your bowls, or an amazing side on its own. It uses fresh ginger, which is so fragrant and delicious!

All of the steps to make this rice are purposely done to extract maximum flavour👌 You start by frying up the ginger and garlic, and then toasting up the brown rice so it gets a bit browned. Carrot gets added in for sweetness, and then that super tasty curry powder! It adds great colour to this dish as well:) This all gets simmered together in a combo of water and almond milk. It might sound a tad weird but it makes the rice a bit creamier!

After about 25 minutes of cooking, the rice should absorb most of the liquid, but not be completely cooked through. So at this point, you add a bit more milk and simmer for a bit longer. When it’s all cooked and seasoned with a generous amount of salt and pepper, this rice tastes like heaven. Legit.

My advice is to make a huge batch of this and store it in the fridge for meal prep all week. Making a bowl? Use this rice. A salad? Use this rice. A burrito? Use this rice. Snack time? THIS RICE. Honestly it’s so flavourful and reminds me of a better version of Uncle Ben’s. Except way healthier and more tasty. Yep, I said it. I love that this uses brown rice too, because brown rice has more fibre, magnesium, and a bunch of other nutrients than white rice. Delicious and nutritious. What a win-win! You can have your rice and eat it too.

I hope that you enjoy this awesome recipe! Can’t wait to see what you use it as a base/side for.

Ginger Spiced Brown Rice

Serves: 2

Total Time: 50 minutes

Ingredients:

  • 1 tbsp olive oil
  • 2 cloves of garlic, minced
  • 1 tbsp fresh grated ginger
  • 1 carrot, grated
  • 1 tsp curry powder
  • 1/2 cup brown rice
  • 3/4 cup water
  • 1/4 cup + 1/2 cup unsweetened almond milk
  • Salt and pepper to taste

Directions:

  1. In a medium-sized pot, heat the olive oil over medium heat. Add in the garlic and ginger and fry for about 2 minutes, until aromatic.
  2. Next, add in the grated carrot and cumin, and continue to cook for about 3 minutes. Dump in the brown rice and toast for 2 more minutes.
  3. Pour in the water and the 1/4 cup of almond milk. Stir, season generously with salt and pepper, and reduce the heat so that the mixture is at a simmer. Cover and let cook for 25 minutes.
  4. At this point, the liquid should be absorbed, but the rice not cooked all the way through. Add in the 1/2 cup almond milk, stir, cover, and continue to let it simmer for another 15 minutes, until the rice is cooked all the way through (not too hard when you bite into it).
  5. Remove the rice from the heat and adjust with any more seasoning. Serve warm and enjoy!

Have a great week everyone! I have some great holiday baking recipes coming soon so be sure to check them out:)

Yours Truly,

Olivia:))

Quick Cauliflower Curry

Nothing is more comforting than a big ol’ bowl of curry. Am I right, or am I right? I love the delicious blend of spices and tomato and coconut milk. It’s just so warm and so tasty! Today I have a super quick and easy version for you that packs in some veg as well.

Super flavourful, healthy and awesome food doesn’t have to be really complex or take forever! From start to finish, I estimate that this recipe should take you around 35-40 minutes tops. Not many people are busy right now, but if you are, this is a quick recipe that you can hit up any day of the week. Even if you’re just at home, you won’t have to labour over the stove to get a great meal:)

Curries like this are great for freezing as well! After you have a couple bowls of this cozied up by the fire, you can throw the rest into a few plastic bags or containers and freeze for later enjoyment. I love serving this with brown rice or quinoa, and you can mix these grains right in there before freezing for convenience. That’s a big brain move right there.

When I’m about to heat up my oil and get ready to cook, I make sure that I have all of my ingredients ready to go so that I can just add everything in when I need it. This helps speed up the production time, and makes sure that I don’t burn anything while I’m chopping up veg or getting the spices ready! After sauteeing your onions, garlic and cauliflower in coconut oil, you add in your spices, and then some tomatoes and coconut milk. Then you’re pretty much done; just stir, season, and let simmer until the cauliflower is soft. Super fast. Super healthy. SUPER GOOD!

Enjoy this delicious curry recipe!

Quick Cauliflower Curry

Serves: 4-6 (served with grains)

Total Time: 40 minutes

Ingredients:

  • 2 tbsp coconut oil
  • 1 medium yellow onion, diced
  • 5 cloves of garlic, minced
  • 4 cups of cauliflower florets
  • 1 can of red kidney beans, drained and rinsed
  • 1 1/2 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp ground ginger
  • 1/2 tsp ground cayenne
  • 1 can of diced tomatoes
  • 1 can of light coconut milk
  • Salt and pepper to taste

Directions:

  1. Heat the coconut oil over medium heat in a large pot.
  2. Add in the onions, garlic, and cauliflower. Sautee for about 3-5 minutes, until the onion is translucent.
  3. Add in all of the spices, and stir to coat the veggies in them. Cook for an additional 2 minutes, to brown up the spices.
  4. Dump the beans, tomatoes, and coconut milk into the pot, and stir to combine, making sure you get all of the brown bits off of the bottom of the pan. Season generously with salt and pepper, then bring to a low simmer, cover, and let cook for about 25-30 minutes, until the cauliflower is soft, but not mushy.
  5. Remove the pot from the heat, and serve the curry warm over brown or white rice, or with quinoa.
  6. Enjoy!

Happy Friday! Have a great weekend cozying up with this recipe, and I’ll see you on Monday with another great one:)

Yours Truly,

Olivia:)))

3 Flavours of Crispy Chickpeas

Chickpeas are just the best. They have to be one of the most versatile ingredients out there. You can make hummus, falafel, edible cookie dough, cookies, or blondies from them, and you can even make meringues if you whip up the water or aquafaba from the can. But today we are celebrating the humble chickpea by just crisping them up in the oven- one of my favourite methods of preparing them.

These crispy chickpeas are the PERFECT addition to your salads, bowls, and wraps, plus they make a great snack on their own. Also, have you ever tried a chickpea salad sandwich?!!? Mix up your roasted chickpeas with some mashed avo and green onion, throw it in between two pieces of bread, and you’ve got yourself a LUNCH!

While just roasting chickpeas with salt and pepper is pretty delish, I’ve come up with three spice combos that take them to the next level. We’ve got taco-spiced chickpeas, curry-spiced chickpeas, and some soy-maple chickpeas. I think the soy-maple ones have to be my favourite, but the other two are pretty darn good as well. You could use the taco-spiced ones as a replacement for beef in tacos, and the curry-spiced chickpeas are a great snack by themselves. Make sure you try all three and let me know which one is your fave!!

3 Flavours of Crispy Chickpeas

Total Time: 40 minutes

Ingredients:

Taco-Spiced Chickpeas:

  • 1/2 a can of chickpeas, drained and rinsed
  • 1 tsp olive oil
  • 1 tsp cumin
  • 1 tsp chilli powder
  • 1/2 tsp paprika
  • 1/2 tsp oregano
  • 1/4 tsp cayenne powder
  • 1/2 tsp garlic powder
  • Sprinkle of salt and pepper

Curry-Spiced Chickpeas:

  • 1/2 a can of chickpeas, drained and rinsed
  • 1 tsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1 tsp curry powder
  • 1/2 tsp coriander
  • Sprinkle of salt and pepper

Soy-Maple Chickpeas:

  • 1/2 a can of chickpeas, drained and rinsed
  • 1/2 tsp garlic powder
  • 1 tsp soy sauce
  • 1/2 tsp maple syrup
  • 1/2 tsp ground ginger
  • Sprinkle of chilli flakes
  • Sprinkle of salt and pepper

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. In three separate bowls, mix together the chickpeas with the spices and oil for each flavour. Dump the chickpeas onto a parchment lined baking sheet.
  3. Bake the chickpeas for about 30 minutes, until they’re nice and crispy. Remove from the oven and enjoy!!

Have fun with this simple snack recipe!!

Yours Truly,

Olivia:))

Soul-Warming Chickpea Curry

It’s been so rainy and blah where I live for the past while, and it really makes me feel like cooking, you know? I feel like I haven’t COOKED something in a while, and today it felt right. Also on days like this, I just want a nice bowl of something warm and comforting. Curry is this perfect comfort food, because it’s so flavourful and it warms your soul as well as your body. You can throw as many crazy vegetables as you want in a curry, but I wanted to keep it simple and let the flavour shine through. So I only used chickpeas.

Chickpeas and I go way back. They have protein and lots of fibre, and in this curry they add a bit of texture so everything isn’t just mush. The only other elements in here are onions, garlic, spices, tomatoes, and some basil leaves. I caramelized the onions for maximum flavour, and the spice blend is great! Everything stews together in the tomatoes and melds and becomes something amazing, that feels like a big hug. I served this with wild rice, but any grain works.

Today this curry really took me back to my love of coming up with recipes and slicing things up and stirring things on the stove and smelling and tasting and eating. It’s so fun and just takes me to a place of calm where I’m not worrying about anything but what I’m cooking. I really hope that you guys get to try out this recipe and feed your soul by making it and eating it! That’s my goal here, anyways;)) Enjoy!

Soul-Warming Chickpea Curry

Serves: 3-4

Total Time: 60 minutes

Ingredients:

  • 1 medium sized white onion, thinly sliced
  • 1 tbsp olive oil (plus more as needed)
  • 1 clove of garlic, minced
  • 2 tsp ground cumin
  • 1 tsp curry powder
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground allspice
  • 1 can of diced tomatoes
  • 2 tbsp tomato paste
  • 1 can of chickpeas, drained and rinsed
  • 4 small basil leaves
  • Salt and pepper to taste
  • Cooked grains for serving (optional)

Directions:

  1. In a medium sized pot, heat up the olive oil over low-medium heat and add in the onions. Cook them until they’re nice and caramelized, about 10 minutes. Stir often and add more oil if needed to prevent them from burning.
  2. Add the garlic and spices to the pot, and cook for another minute or two, again watching to make sure nothing burns.
  3. Dump the tomatoes, chickpeas, tomato paste, and leaves of basil into the pot and give everything a good stir to combine. Bring the mixture to a low simmer, cover and cook for 40 minutes.
  4. Remove the curry from the heat, season with salt and pepper to taste and remove the leaves of basil. Serve with a grain of choice and enjoy!

Hope you like this soul food! Have a great Canada Day;))

Yours Truly,

Olivia;))