Vegetarian Curried Rice And Beans Recipe

About this recipe

A hearty and flavorful gluten-free dinner featuring curried rice, protein-packed beans, and tofu, complemented by sweet corn and tomatoes. Perfect for a satisfying and nutritious meal.

Ingredients

• 1 Kg Yellow/White Onion 1kg
• 100 G Jumbo Garlic 100g
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• - Everest Paneer
• - Biona Organic Risotto Brown Rice
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 290G Portland Mills Jamaican Curry Powder, 290G
• - Filippo Berio Garlic Flavoured Olive Oil
• 370G Belazu Mixed Beans
• - Tata Salt
• 60G Terre Exotique Cheeselovers Pepper, 60G

Instructions

1. 1. Rinse 1 cup of brown rice under cold water and cook it in 2 cups of vegetable broth with 1 teaspoon of curry powder until tender, about 40 minutes. Set aside.
2. 2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 diced onion and 2 minced garlic cloves, and sauté until softened and fragrant, about 5 minutes.
3. 3. Add 1 can (15 oz) of drained and rinsed beans and 1 can (15 oz) of diced tomatoes to the skillet. Stir well to combine.
4. 4. Add 8 oz of cubed paneer to the skillet and gently fold it into the mixture. Cook for 3-5 minutes, allowing the flavors to meld and the paneer to heat through.
5. 5. Add the cooked rice to the skillet and mix everything together. Cook for an additional 3-5 minutes, stirring occasionally, until the dish is heated through.
6. 6. Taste and adjust seasoning with salt and pepper as needed. Serve warm and enjoy your delicious vegetarian curried rice and beans.