I love an easy meal this time of year–ok, any time of year, really. I have become a city girl and a shortcut cook. It's great when a little old jar of sauce can save me from having to shop for and lug home all the ingredients to make said sauce, and then doing the actual making and cleaning up. I know many of you feel the same way!
This meal was a snap. All I did was cook some rice "pasta style" (see below), throwing in the veggies for the last 5 minutes or so. While the rice was cooking I warmed up the sauce in a small pan. Serving was simply scooping the rice-and-veggies in bowls and pouring the sauce over it. A few chopped peanuts sprinkled on top made it kind of fancy and added a happy crunch.
This meal was a snap. All I did was cook some rice "pasta style" (see below), throwing in the veggies for the last 5 minutes or so. While the rice was cooking I warmed up the sauce in a small pan. Serving was simply scooping the rice-and-veggies in bowls and pouring the sauce over it. A few chopped peanuts sprinkled on top made it kind of fancy and added a happy crunch.
This was a terrific, versatile meal that we'll certainly repeat. The sauce is flavorful and quite spicy, which we like a lot. Consider adding all sorts of other vegetables, and maybe even some tofu. It would be great on noodles too. With a sauce this good, there's really no need to get all carried away with what you pour it over. Keep it simple, and keep a jar of this stuff in your pantry for those nights when you just don't have time for a big production.
~ If you aren't familiar with cooking rice like pasta, it's really simple. The reason to do it this way is to remove as much arsenic as possible, and from what I've read, it's really effective. We love rice, and we don't want to give it up, so here's the solution. Rinse your rice really well. Better yet, soak it for several hours. And best of all, take a couple of days to soak and then sprout it. I know that's asking a lot. When it's time to cook it, just put it in a big pot, covered with lots of water. Bring it to a boil, cover it, reduce the heat to low, and let it cook for 20 minutes. Test it for doneness and cook a few more minutes if necessary. Then drain, rinse with hot water, shake out as much water as you can, and put it back in the pot. Cover it, turn the heat off, and let it sit for about 5 minutes. This fluffs the rice by drying out any excess moisture. ~
I look forward to trying more sauces from Curry Love. All of the curries are vegan, and the yellow and green are less spicy than the red. The company's other sauces are only vegetarian, so be sure to check the labels before you buy. Do check them out though. I think you'll be pleased!
