One-Pot Curried Rice

Prep Time: 10m | Cook Time: 30m | Servings: 5-8

Ingredients

• 2 white onions, finely diced
• 1 carrot, finely diced
• 2 small tomatoes, chopped
• 1 heaped teaspoon minced garlic
• 3 cups frozen peas
• 2 tbsp Curry Powder
• 1 tbsp Curry Paste (Optional - I used up some Tikka Masala Paste I found in the fridge)
• 3 cups of white rice (raw), washed and drained
• 6 cups vegetable stock OR 6 cups water mixed with 3 tbsp veggie stock powder
• 2-3 tbsp oil

Instructions

Heat the oil in a large pot over medium heat.

Add the diced onions, chopped tomato, diced carrot, and minced garlic. Cook until the onions soften and become translucent.

Add the curry powder, curry paste, and rice to the pot. Stir for a few minutes to coat the rice and distribute the spices evenly.

Pour in the vegetable stock (or the water and veggie stock powder mix). Place the lid on the pot, and bring the mixture to a boil.

Once boiling, stir in the peas, reduce the heat to low, and cover the pot again. Let the rice simmer for about 20 minutes, or until the rice is cooked through.

Check if the rice is tender and fully cooked. If needed, cook for an additional few minutes.

Serve and enjoy! I recommend pairing this with crispy tofu and a simple side salad for a complete meal.