Curried rice bowl

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Curried rice bowl

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Ingredients

Adjust Servings:
16 Collard wraps
1 cup Brown rice
1 tablespoon Garam Masala
20 Cherry tomatoes
1 teaspoon Basil paste
1 tablespoon juiced Lemon
A handful fresh Parsley

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Features:
  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP
Cuisine:

This bowl makes a complete meal that is perfect for office lunches or packed lunches. Colourful and tasty, it has a nutty and round flavour.

  • 45 minutes
  • Serves 4
  • Easy

Ingredients

Directions

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Curried rice is a tasty and speedy way of bringing a flavourful dish to your table. Add some cherry tomatoes in basil paste and some greens for a tasty and complete dish. Here, I have used some leftover collard wraps.

To prepare this tasty bowl, start with cooking the curried rice. Boil the rice in abundant water and a tablespoon of curry powder.

While the rice cooks, prepare the collard wraps. Alternatively, you can simply stir fry the collard in olive oil and season with salt and a pinch of cayenne pepper.

Then, rinse and halve the cherry tomatoes, transfer them to a bowl, and add a teaspoon of basil paste. Mix well and set aside.

When the rice is cooked, lay it on the bottom of the serving plates, then add the tomatoes and the collard. Drizzle with a little lemon juice and sprinkle with fresh parsley leaves.

Serve and enjoy!

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Steps

1
Done
20 minutes

Cook the rice

Put the rice in a rice cooker, cover with water, and add the garam masala. Cook for 20 minutes, until soft. When cooked, take off the heat and transfer to the serving bowls. Form a layer that covers the bottom of easy plate and set aside.

2
Done
20 minutes

Prepare the collard wraps

Prepare the collard wraps by following the instruction of the recipe: http://vegpapa.com/recipe/collard-wraps/ .

3
Done
3 minutes

Prepare the cherry tomato

Rinse well the cherry tomatoes, then halve them and transfer them to a bowl. Add the basil paste and mix well.

4
Done
2 minutes

Compose the bowl and serve

Transfer the bowl and the collard wraps to the serving plates, drizzle with a little lemon juice and sprinkle with fresh parsley. enjoy!

Simona

I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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