Rice and Vegetable Bowls with Vegan Curry Sauce


I used to make meal plans every single week.  Now, it’s been months since I made one and I honestly don’t think our spending on groceries has really changed at all.  Instead, I think the “just wing it” approach has actually helped minimize food waste because I’ve gotten a lot better at throwing together odds and ends than trying to make everything fit with a recipe that I planned in advance.

One of the biggest things that has helped with being able to put together last minute meals like this one is keeping the pantry well-stocked.  We take our big (quart and half gallon) mason jars to the store, get them tared, and fill them with things like brown rice, almonds, walnuts, cashews, black beans, a few different kinds of lentils, and various whole grains (currently working through amaranth, farro, and buckwheat groats).

A well-stocked pantry combined with our weekly CSA delivery and occasional trips to the farmers market give us plenty of options for our favorite types of food: huge salads, soups full of vegetables, and big bowls of grains with vegetables and sauce.  I’m always trying to figure out new sauces to make, and I know cashews make an awesome vegan stand-in for cream when you add liquid and blend them in a Vitamix.  This sauce just takes a couple of minutes to make, and it goes perfectly over stir-fried vegetables and brown rice (or other grains).



Rice and Vegetable Bowls with Vegan Curry Sauce


  • 1 cup cashew pieces
  • 3/5 cup almond milk
  • 2 teaspoons curry powder
  • salt (to taste)
  • pinch cayenne
  • cooked brown rice
  • Fresh vegetables, diced
  • 1 tbsp neutral oil such as grapeseed


  1. Combine all the sauce ingredients (cashew pieces through cayenne) in a Vitamix or other high-speed blender and puree until smooth.
  2. Adjust seasonings to taste and add liquid as needed to thin to desired consistency.
  3. Saute the vegetables in the oil until they can be pierced with a fork but are still crisp.
  4. Pile the vegetables on top of a scoop of rice in a bowl and top with curry sauce.

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