Vegan Ginger Brown Rice with Sweet Potatoes
Vegan Ginger Brown Rice with Sweet Potatoes
Ingredients
- 1 1/2 cups brown rice, rinsed
- 2 medium sweet potatoes, peeled and cubed
- 1 cup frozen green peas, thawed
- 3 tablespoons veggie broth
- 6 scallions, green, spring onion or white onion, white and green parts
- 3 to 4 cloves garlic, minced
- 2 teaspoons fresh ginger (or more to taste), minced
- 1 to 2 teaspoons curry powder, (add 1 tsp then slowly add more to suit your taste)
- 1/2 teaspoon turmeric
- 1/4 cup fresh cilantro, minced
- Salt to taste
- Optional: Chopped peanuts or cashews
Instructions
- Cook rice according to package instructions.
- Meanwhile, peel and cube the sweet potatoes and place in a large skillet. Cover and steam, using just enough water to keep the bottom of the pan moist, stirring often, until done but still firm, then remove to a plate or bowl.
- Heat the broth in the same pan. Add the white parts of the scallions and the garlic, and sauté over medium-low heat until they turn golden.
- Add the green parts of the scallion and the cooked sweet potato. Turn up the heat to medium-high and stir-fry for a minute or so.
- Stir in the ginger, curry, and turmeric, and saute for a minute, then add the rice. Turn the heat up to medium-high and cook, stirring, until the ingredients are well blended.
- Add the peas and cook, stirring frequently, for 3 to 4 minutes.
- Season with salt, stir in the cilantro, and serve.
- Top each serving with some chopped peanuts or cashews if desired.