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Curried Veggie Rice Bowl

Three Stars Guiding Stars
  • Servings:

    6 (271 g) as an appetizer
  • Prep Time:

    15 minutes
  • Cook Time:

    15 minutes


You can make this recipe from common pantry staples in very little time, especially if you've got leftover rice from another meal! Any mix of vegetables in your freezer will work. Feel free to get creative with what you toss in!
1 Tbsp. olive oil
1 tsp. paprika
1 tsp. cumin
1 tsp. chili powder
1 tsp. garam masala
1 tsp. curry powder
1 onion, chopped
1 tsp. garlic powder
16 oz. frozen mixed vegetables
2 1/2 cup frozen peas
1/2 tsp. salt
2 Tbsp. tomato paste
1 tsp. natural peanut butter
1/2 cup water
2 1/2 cup brown rice, cooked
Curried Veggie Rice Bowl


1. In a large skillet, combine olive oil, paprika, cumin, chili powder, garam masala and curry powder. Heat on low for about a minute. Add a little water if it looks dry.
2. Turn the heat to medium. Add the onion and saute about 2 minutes.
3. Add remaining ingredients except for rice and stir well to combine. Heat until the vegetables are hot, stirring frequently. Serve over hot, cooked rice.


Nutritional Facts
Servings 6 (271 g)
Base Nutrients
Calories 247 kcal (12%)
Calories from Fat 40 kcal (0%)
Total Fat 4 g (7%)
Saturated Fat 1 g (4%)
Cholesterol 0 mg (0%)
Sodium 349 mg (15%)
Total Carbohydrates 44 g (15%)
Dietary Fiber 8 g (32%)
Protein 9 g (15%)
Vitamin A n/a
Vitamin C 21 mg (23%)
Calcium 50 mg (4%)
Iron 3 mg (16%)