Ingredients
Scale
- 1 Tablespoon peanut or avocado oil
- 1/3 cup chopped onion
- 2 cloves garlic, peeled & chopped
- 1 large carrot, peeled & chopped
- 1 teaspoon freshly grated ginger
- 1 teaspoon curry powder
- 1 teaspoon cayenne pepper
- 1/2 teaspoon smoked paprika
- 2 cups chopped fresh mushrooms
- 1 cup chopped bell pepper
- 1/2 cup cilantro almond salsa (recipe here)
- 1 – 2 teaspoons tomato powder (or 1 Tablespoon tomato paste)
- 1 1/2 cups leftover cooked rice
- 1/2 cup frozen peas
- Fresh cilantro & chopped peanuts, for garnish
Instructions
- Heat a medium frying pan over medium heat. Add the oil and swirl it around to coat the bottom of the pan. Add onions, garlic, carrot and ginger and saute until the onion is soft and translucent. Stir in the spices and cook a couple minutes longer to toast the spices.Stir in the mushrooms and bell pepper, cover and cook for several minutes, uncovering to stir several times, until the mushrooms are tender.
- Uncover and stir in the salsa, tomato powder (or paste) and rice. Stir and fry for several minutes until everything is hot and mixed well. Stir in the frozen peas and cook just until they are hot.
- Remove from heat, stir in some chopped fresh cilantro and serve, garnished with more cilantro and some chopped peanuts. Enjoy!
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Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2017, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.