“I do a 20-minute vegetarian dinner by preparing Basmati rice in the rice cooker. I sauté vegetables, including canned chickpeas for protein, with plenty of aromatics. As the veggies cook, I make a quick cucumber salad of thinly sliced cukes with a little vinegar, salt, sugar, and chiles. Veggies done, I add a prepared curry simmering sauce and stir for a bit.”—Scott Mowbray, Editor
Check out this quick vegetarian curry dish featuring tofu for protein instead of canned chickpeas.
This side cucumber salad is similar to Scott's side. Sprinkle peanuts on the top for added crunch.
View Recipe: Tofu with Red Curry Paste, Peas, and Yellow Tomatoes