Quick Fix: Curry Roasted Carrots and Tomatoes over Rice

Quick recipe for 1:

2 carrots

2-3 tomatoes

1 tbsp olive oil

2 tsp curry powder

1 tsp salt

1 tsp pepper

1/2 cup rice

1 cup water

1 tsp vegetable soup base

1/2 tbsp oil or butter

Thai basil or sweet basil

1. Cut the carrots and tomatoes into chunks and toss with the olive oil, curry powder, salt, and pepper. Spread on a baking sheet and roast at 400 until tender and browning on the edges.

2. Cook the rice in the water with the soup base and butter or oil.

3. Serve together and garnish with basil.

Notes:

-I used a red curry powder, but you could use yellow, garam masala, or substitute some curry paste.

-Corn, canola, vegetable oil or clarified butter could be substituted for olive oil.

-Carrots and tomatoes will roast better in a single layer.

-Chunks of chicken, beef, or pork could be roasted alomg with the vegetables.

-It would seem like carrots would take longer to roast than tomatoes, but the high moisture content of tomatoes keeps them from burning.

-Other vegetables could be added, but many will take less time to roast and need to be added to the pan later.

-The vegetable soup base is optional but adds lots of flavor. I use Better Than Bouillon brand. Chicken, beef, or pork stock could be substituted.

-I happened to have some arborio rice on hand so cooked it as a risotto. Any rice will do, steamed plain or cooked as a pilaf.

-The basil is also optional. If you want to use dried basil add a teaspoon or so in with the rice. You could also substitute fresh cilantro.

-This could easily be turned into an Italian, French, Spanish, or almost anything dish. Simply change up the roasting spices and flavor the rice to go along.

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