Vegetable Curry Rice

This is an easy one-pot meal you can make on the stove or in a rice cooker. Just put all the ingredients together and in about 20-30 minutes, it's done. I really like this dish for potlucks, because I can make it in my rice cooker in about 30 minutes, so it's hot and fresh. It's also vegan, gluten-free, and dairy-free, so it basically will be edible by everyone, unless of course they don't like curry.

Vegetable Curry Rice

• 2 cups white or brown rice (I prefer basmati or jasmine)
• 1/2 cup diced onion
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 1/2 cup fresh or frozen peas (I prefer fresh)
• 2 Tbsp. curry spice mix (use a pre-made blend or see below)

Curry spice blend:

• 1 Tbsp. curry powder
• 1 tsp. cumin
• 1 tsp. black pepper
• 1 tsp. turmeric
• garlic powder (optional)

Fill a pot with the proper amount of water according to directions (soaking brown rice if instructed). Bring to a boil. Add the rice, vegetables, and spice and cook rice until water is absorbed and rice is fluffy.

If using a rice cooker, you can soak the rice in the cooker and when ready, add the vegetables and spice and turn the rice cooker on. It should be ready in about 20-30 minutes depending on your rice cooker.


Notes:

1. To save time chopping vegetables can buy Mirapoux (diced celery, carrots, onions) at Trader Joe's in their vegetable section. They also have fresh English peas that work well.
2. You can also toss in chopped roasted or baked chicken.