Sunday, December 8, 2013

Indian Curry Rice


2 c. water
1 c. soy curls
4 c. small potato cubes
2 c. small carrot cubes
1 onion, chopped
2 cloves garlic, minced
4 Tbsp. unfermented soy sauce
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. turmeric
1 Tbsp. nutritional yeast flakes
1/2 c. additional water
3 Tbsp. cornstarch
cooked brown rice


In a medium saucepan, heat 2 cups water, soy curls, potatoes, onion, carrots, garlic, soy sauce, cumin, coriander, turmeric, yeast flakes.
Bring to a boil, reduce heat and simmer for about 20 minutes, or until tender.
Mix water and cornstarch and add to vegetable mixture. Cook, stirring, until thickened. Serve over brown rice.

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