Curry can be a great meal but there is room for recipe improvements if you want a healthier option.
This curry, I went with white beans to add some creative spice to my recipe! That is right!
Who says you have to use chickpeas? Creativity breeds joy and this certainly put a smile on our faces.
You know me. I am not for giving you exact measurements for spices; it is based upon your creative style and taste buds, but here are the guidelines for your weekly experiment:
2 cups of white beans
1 cup of Almond Milk (I used homemade, but plain milk will work)
1/2 Chopped Red Onion
1/2 a Chopped Medium Carrot
1/4 a Chopped Parsnip
1 1/2 cups of Cooked Brown Rice
Spices: Curry Powder, Himalayan Salt, Black Pepper, and Paprika. (If you are not sure, always start with 1/4 tsp and adjust based upon taste from there. Use at least 1/2 to 1 tsp of Curry powder). Additionally, I added 1/4 tsp of Nutritional Yeast but it is not required.
Place the veggies in a pan with a small amount of water to cook briefly (3 minutes on med-low heat). Mix them and let them cook.
Add in the spices and the Almond Milk. Let it begin to cook and stew on medium-low heat until well mixed and infused. Every stove is different, but I let me stay for about 7 minutes.
Add in fully cooked brown rice into the mixture. Add water if you want to change the consistency of the sauce to adjust to your preference. Mix and let cook for about 2 minutes.
Plate and serve!
There you have it! Hope you all enjoy cooking with your own spin!