Instant Chickpea Rice Curry

This is another instant rice curry recipe, this time using the golden curry sauce mix that I used in my quick and easy potato & tofu curry recipe.
This is installment 3 of curry recipes I am guest blogging on my friend Meagan's blog.
This is also a simple recipe with not many ingredients. If you feel you need more spice you can always add more of the golden curry sauce mix.

INGREDIENTS:

• 2 Cups -- Water
• 2 Cups -- Instant Rice
• 1 Can -- Chickpeas
• 1/4 Chunk -- Golden Curry Sauce Mix Block

Step One!
Boil Water in pan, Add Golden Curry Sauce Mix Chunk (I like to shave it in with a knife).
Stir until curry block is well melted.

Step Two!
Stir in instant rice and chickpeas.


Step Three!
Remove from heat & cover for 5 mins.

Step Four!
Salt and Pepper to taste, Serve, Enjoy!

-Jordan Halliday

Instant Coconut Curry Rice

Here is another easy curry recipe. I promised my friend Meagan I'd guest blog on her blog about curry. I plan on writing a blog with a bunch of different curry recipes. So here is the second recipe in that little deal. It is yummy and quick to make. You can double the recipe if you need more.

Ingredients:

• 1 cup Coconut Milk
• 1 cup Instant Rice
• 1 TBSP Curry Powder
• 1 TBSP Vegan Margarine
• 1/2 TBSP Unbleached Flour
• 1/2 TBSP Water (cold) or Coconut Milk
• 1 TBSP Peanut Butter

Step One!
Bring coconut milk to a boil in a pan.
Add Margarine


Step Two!
Mix Water and Flour until fully dissolved.
Add flour mixture and curry powder to coconut milk.
Stir well.


Step Three!
Add rice, remove from heat, cover for 5 mins.


Step Four!
Add Peanut Butter, Stir in well, Serve, Enjoy!

-Jordan Halliday

Quick and Easy Potato & Tofu Curry

So, I was supposed to guest blog a recipe for curry on my friend Meagan's blog (Mmm Pie!) for a while now. I decided since I took so long, I would make up for it by posting 3 or so recipes and writing something on her blog after. So here is number one. Japanese style curry from a box.

THIS IS SERIOUSLY THE EASIEST CURRY RECIPE!

 The main ingredient is the Golden Curry Sauce Mix.
You can find this stuff at most asian/indian food markets or even local groceries stores sometimes.

This recipe is really so simple. There is no science to it at all. Just add favorite roots and veggies and you are good to go. Add more water or curry blocks to make it stronger, spicier, thicker, thinner etc.

The one I made was just from stuff I had on hand. Really basic with just tofu and potatoes. But very filling.

INGRIDIENTS:

• 1/2 of a block (2 square bars) -- Golden Curry Sauce Mix
• 1 to 2 cups -- water
• 2 -- Large Potatoes
• 1 -- block of tofu
• (optional) -- Carrots, Broccoli, etc.
• Salt & pepper to taste

STEP ONE!

Add water to pot, boil over medium heat.

Shave blocks of curry into boiling water. Stirring regularly and making sure curry is melting and mixing well.





STEP TWO!

 Chop Tofu into small squares. Add to Pot.

STEP THREE!

Chop Potatoes into small chunks (if you want to be lazy, you can microwave your potatoes first) and add to pot.

STEP FOUR!

Stir until veggies are fully cooked.

STEP FIVE!

Season to taste! Enjoy!