1 Tbs olive oil
1 tsp smoked paprika
1 tsp cumin
1 – 1 1/2 tsp chili powder
1/2 – 1 1/2 tsp garam masala
1/2 – 1 1/2 tsp Madras curry powder
water as needed
1 large onion, any kind, chopped
1 tsp garlic powder
2 1/2 cups cooked brown rice or instant brown rice
1 lb. bag of frozen veggies, any variety (I used a snap pea blend)
2 1/2 c frozen peas
1/2 tsp salt
2 Tbs no salt added tomato paste
1 tsp peanut butter
1/2 c water
- Add the olive oil to a large saute pan or cooking pot.
- Add the paprika, cumin, chili powder, garam masala and curry powder. Turn the heat to low and let the spices bloom for a minute. Add a splash of water (in the ballpark of 1/4 c is good) if it looks dry.
- Visit Quick Curried Veggie Brown Rice Bowls @ eathealthyeathappy.com for full instructions.