“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.
View Recipe: Tofu with Red Curry Paste, Peas, and Yellow Tomatoes
This side cucumber salad is similar to Scott's side. Sprinkle peanuts on the top for added crunch.
View Recipe: Spicy Cucumber Salad with Peanuts