Indian Curry Roast Veggies with Spiced Rice
Last night concluded the third day of my rollover menu experiment. I have been wanting to prepare one of Rachel Ray's Rollover Meal Plans, and was hoping I could bring it in at under $10 a night. So far I have succeeded. The first night's meal: Rollover Roast Pork Loin and Gravy with Roasted Veggies and Potatoes
came in at: $8.96
The second night's meal: Roast Pork Black Bean Chili
came in at: $9.39
My expectations for the third night's meal coming in at well under $10 were high. 1- because it was mostly made up of item's that were from the first night's meal cutting down on the cost and 2- because it was vegetarian. The largest expense from the first two nights was most obviously the pork loin. The two male's in my household were viewing with some trepidation the concept of eating dinner without any meat, (my hubby's only consolation to this meatless dinner was getting to take the left over chili to work) so I had to make sure last night's meal delivered...
Before I give you the ingredients for this recipe I want to take a moment to share with you a wonderful pantry item:
This is curry paste, you can get it in mild or spicy. If you like Indian food you will want to have this in your pantry. It is $3.75 for this large bottle at Kroger. It is called for in this recipe and it would be hard to replace with something else. Curry paste lasts forever. I encourage you to purchase it and I promise to include other recipes that call for curry paste. If you absolutely do not want to purchase curry paste, then google some replacement options (one being making a paste of curry powder and olive oil, I just don't think this will taste the same though). Okay off my soap box...buy some curry paste...
Indian Curry Roast Veggies over Spiced Rice-Rachael Ray 2008
Serves 4(again more like 6ish, notice a theme here?)
Ingredients:
4 tablespoons extra-virgin olive oil (EVOO), divided (PI)
1 tablespoon (a palmful) ground coriander (.25) (had to buy a new bottle for $4.00 will last me a long time)
1 teaspoon turmeric (PI)
1 fresh or dried bay leaf (PI)
1 1/2 cups white rice ($1.15)
4 cups chicken stock, divided (use vegetable stock to make this vegetarian) ($1.69)
7 to 8 cups leftover roasted vegetables and potatoes ($3.18)
2 tablespoons curry paste, hot or mild, whichever you prefer (.35)
1 14.5-ounce can chickpeas, drained (.89)
1 28-ounce can fire-roasted crushed tomatoes (.99) (Kroger only carries name brand fire roasted tomatoes, could save a little here if your store carried store brand fire roasted tomatoes)
*(PI) Pantry Item
Directions:
Preheat a medium sauce pan over medium heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add 3 cups of chicken stock. Once it comes to a bubble, add the coriander, turmeric and the bay leaf, rice and some salt and pepper. Stir it all together, cover and turn the heat down to a simmer and cook for 18 minutes, until the rice is tender.
Once the rice is on its way, preheat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the leftover roasted vegetables,
curry paste, chickpeas, fire-roasted tomatoes and the remaining cup of chicken stock.
Bring to a bubble and cook for 5 minutes. Remove the bay leaf from the rice
and divide the rice between 4 serving bowls. Top with a spoonful of the curried vegetables.
Here's a few modifications I made. I felt like I didn't have quite enough cauliflower left over because hubby had taken some of the veggies for lunch after day 1, so I roasted a little more cauliflower and added a quartered onion to the pan and roasted it as well. I was so glad I did! It made it so good with the addition of the onion, but that is totally optional.
Total Cost: $8.50
Here's the review: Incredible, delicious, so good I would make this again without it even having to be a part of the Rollover Meals! Definitely has the taste of Indian food which I love; and I have a ton left, enough for hubby to take to work and for at least one kid and I to have for lunch tomorrow. This is a wonderful meatless meal and could totally be vegetarian with vegetable broth, also would probably be great with brown rice. So again, another new recipe that gets two thumbs up!
Enjoy!
