Beans and Rice Curry

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Recipe submitted by gkuhner@indiana.edu

Beans and Rice Curry

Ingredients (use vegan versions):

2 or 3 cup cooked rice
1 can black beans
1 can diced tomatoes
1 tablespoon curry paste (powder would work)
optional: diced green onions, bell peppers, or something else colorful

Directions:

1. Open cans 2. Put ingredients into container 3. Mix

Tasty at room temperature or heated up. Good for lunch, or as a stuffing for enchiladas.

Serves: 4-6

Preparation time: 5 minutes

It was quick, easy and good. I heated it in the microwave. Nutritious and unique.

Archived comment by: donna

I liked this alot, you can add as much curry as you like, and I added a Thai chilie for an added kick. EXTREMELY fast and delicious. Love it with the green onions.

Archived comment by: christine

I love this. It is incredibly fast, cheap, easy AND it tastes good. Being a single mom going to university that is ver important to me. My three year old daughter likes it with sour cream or yogurt to off set curry.

Archived comment by: erin

Just to clarify the above comment, soy yogurt is available in most grocery stores, an there is at least a couple tofu sour cream recipes on this site.

Archived comment by: erin

i didn't have any diced tomatoes, so i used a small can of tomato sauce instead. added some tofu, garlic, and crushed red pepper. easy fast cheap AND tasty!

Archived comment by: yrstarbrightgirl

Wonderful, fast meal. I only used 2 Tsp. of curry powder and added chopped green onions and red pepper. This was great at room temperature and, as leftovers, heated.

Archived comment by: jennyW1

This was so easy, and so yummy, its almost embarrassing. I had other things baking in the oven, so I put it in a casserole dish and baked it for about 35 min at 350. Very warm, sustaining, and toasty. I would highly recommend this very easy dish.

Archived comment by: qwaychou