Red Rice and Curry

Vegan Butternut Squash Curry from Healthy Nibbles

Vegan Butternut Squash Curry from Healthy Nibbles

As we head into March in a February deep freeze let’s talk curry. This is the time of year when we want comfort food but we really need our veggies. Our favourite way to address this issue is with a slew of curry dishes.

We live in Toronto after all so there is no shortage of curry powders and spice blends to experiment with. One local favourite is Arvinda’s, not only do they have the finest quality spices, they also have a number of delicious recipes to use them in. Check out some of them here.

Arvinda's Chana Masala recipe

Arvinda’s Chana Masala

It’s easy to add a lot of vegetables into a curry and with the heat of the curry spice and the warmth of the dish you can serve up a plate of comfort food that offers more than just meat and potatoes. We need more vegetables right now and a curry is the best way to do it.

For a vegetarian curry we like to use lots of squash. Butternut or kabocha are best because they are hearty and delicious as well as being easy to peel and cube.

Sautée the cubes in a bit of oil and a few tablespoons of your favourite curry spice. This recipe for Vegan Butternut Squash Curry from Healthy Nibbles is amazing and cooks up in 30 minutes. Cauliflower, eggplant, zucchini, Asian long beans, lima beans, chickpeas, tomato, spinach, collards, mustard greens – all these veggies and more can make their way into your curries. Any combination of those with some tender cooked squash served over rice makes the perfect dish for this time of year.

Coconut Tofu Curry & Red Rice from Mindful Chef

Coconut Tofu Curry & Red Rice from Mindful Chef

Speaking of rice, why not forgo white rice when serving up a curry and cook some brown rice instead? Or, even better, how about red rice? There are a number of varieties of red rice, we like the medium grain Bhutanese rice because it cooks faster than the notoriously long cooking brown rice. It’s got a nice chewiness and nuttiness to it, and much more flavour and texture than generic white rice. Check out this great recipe from Mindful Chef.

Set out a bunch of garnishes like plain yogurt, chopped cilantro, lime wedges, chopped cashews, spiced pumpkin seeds and chopped mango. Add a side of toasted naan and you’ve got a dinner that’s packed with vegetables and heady with comforting aromas and interesting textures. Hunker down and start experimenting with curries as we wait for the soft breath of spring to blow.

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