Easy Weeknight Indian Food

I try not to buy a lot of pre-made foods, but two items are the exception: pasta sauce and curry sauce. Although I love the homemade versions of both, keeping the store-bought versions on hand make it more likely that I will actually cook something for dinner, rather than calling the local Thai restaurant.

I’ve already shared with you my favorite weeknight dal recipe; today I’d like to share my favorite weeknight dinner using pre-made curry sauce. You’ll notice that like any well-balanced vegan meal it contains a grain, some legumes for protein, and lots of vegetables, but it’s totally unfussy. In the coming weeks, I’ll add some other weeknight meals my husband and I love.

You can buy pre-made curry sauce in the Asian aisle of many grocery stores. I often check the aisle while I’m shopping to see if any is on sale. I’ll buy some to have on hand if it is. If you are vegan, as I am, read the ingredients – some versions do contain dairy. Trader Joe’s carries an inexpensive and tasty vegan version, their Bombay Curry Simmer Sauce.

Easy Weeknight Indian Food

I've topped my curry with chia seeds for some added nutrition.

I’ve topped my curry with chia seeds for some added nutrition.

  • 1 cup of dried brown rice
  • 1 Tablespoon canola oil, or a little vegetable broth
  • 1 medium bunch of broccoli, chopped
  • 1 bell pepper (red, yellow, or orange), slice or chopped
  • 1 can of garbanzo beans, rinsed and drained
  • 1/2 cup of frozen peas
  • 1 jar of store-bought curry sauce
  • A few handfuls of your favorite greens (kale, spinach, chard)

1. Combine the rice with two cups of water and cook. It normally takes at least 45 minutes to cook brown rice.

2. While the rice is cooking, chop the veggies. Sauté the broccoli and bell pepper in a large pan, such as a wok, over medium heat. Use the canola oil for this, or some vegetable broth for a lower fat version.

3. After about five minutes of cooking the vegetables, add the garbanzo beans (and peas if using), and cook a few minutes longer. Then, add the curry sauce and greens. Heat through until the greens are wilted.

As you can see, it doesn’t take long to make the curry, so you won’t need to start it until toward the end of the rice’s cooking time. Serves three.

One comment

  1. Barbara · · Reply

    This was delicious, and like you mentioned – quick and easy. Perfect to make and enjoy after a busy weekday. I used kale (my dogs enjoy eating the tough stems) and left-over quinoa.

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