There are numerous issues I really like about this vegetarian sheet pan curry, however the actual genius of it lies in a single unimaginable cooking hack that I didn’t consider was attainable till I skilled it: rice that cooks proper together with the greens on the sheet pan. As in, no boiling the rice in a separate pot–this can be a vegetarian sheet pan curry that’s actually made ALL on one sheet pan (or in a single skillet to serve one or two folks, as we did after we shot the recipe.) I do know–thoughts blown!

Except for the convenience of cooking (and clean-up), this curry is miraculous for the quantity of taste and attention-grabbing texture it packs with only a handful of straightforward substances. The coconut milk brings a satisfying creaminess with out including any dairy, and the peanut butter, garlic, and inexperienced curry paste come collectively for an extremely scrumptious sauce that brings a easy veggie and rice dinner into new territory.

I made this vegetarian sheet pan curry recipe just a few occasions as I perfected the ratios for our upcoming Plant-Based RE:SET menu, and I can truthfully say it’s now turn out to be a family staple. We actually can’t get sufficient, and the most effective issues about it’s you can regulate the substances based mostly on no matter seasonal produce you could have in your fridge. Effectively, that and the ridiculously straightforward after-dinner clean-up. Learn on for all the pieces you’ll want to find out about this vegetarian sheet pan curry, and seize the recipe on the backside of the web page. And don’t neglect to enroll in our free Plant-Based RE:SET! The complete 5 day plant-based menu will drop in your inbox January twenty first.

I love the simplicity found in this vegetarian sheet pan curry. Everything in the short ingredients list is a power player: coconut milk brings a slightly sweet creaminess that plays so well with the spice of the green curry paste. A dollop of peanut butter brings it all together with a satisfying nuttiness that makes kale, cauliflower, and sweet potatoes taste almost indulgent. This is serious comfort food that won’t weigh you down, and I love showering the entire sheet pan in fresh herbs, chopped peanuts, and big squeezes of lime right when it comes out of the oven.

Can you make rice on a sheet pan?

I had the same question, and since I was determined to make this a true one-pan dinner, I experimented to get it just right. Turns out, yes you CAN make rice on a sheet pan! Here’s what you need to know:

  • Be sure that your rice is completely submerged in liquid. If liquid evaporates, just add a little water to make sure it gets covered.
  • Make sure your water is boiling just before you add it, and use the foil to create a good seal that traps the heat in and cooks the rice along with the other ingredients.

What ingredients can you substitute in this recipe?

In general, I like to have a sturdy green, a root vegetable, and a cruciferous vegetable. Within that formula, the sky is the limit! Here are a few swaps I’ve made with great success:

  • Green curry paste: substitute any other curry paste–just keep an eye on the fact that different curry pastes have different levels of heat. In general, green is usually pretty hot which is why I only used a couple tablespoons here.
  • Kale: use any sturdy green from spinach to collards to chard.
  • Sweet Potato: Swap in butternut squash, delicata squash, or a regular old baking potato, peeled and cubed.
  • Cauliflower: Think broccoli, halved brussels sprouts, or chopped cabbage.

How to halve this recipe for 2 people? Make it a “Vegetarian Skillet Curry.”

For our shoot, we halved the ingredients list and made it in a skillet, which turned out to be the perfect size for two hearty dinner portions. I like to use my Staub cast iron skillet for this recipe because it goes from oven to desk so nicely, and retains the whole dish actually sizzling. All you must do is divide all of the substances by two–however be sure that there’s nonetheless sufficient liquid to completely cowl the rice. If not, add a bit water or further coconut milk.

This vegetarian sheet pan curry freezes beautifully! Here’s how to store leftovers…

This curry makes a perfect workday lunch, so I usually refrigerate any leftovers in a sealed container within the fridge and gently rewarm the following day over the range or within the microwave. Nonetheless if I’m actually on my sport, I’ll double this recipe to make a mega batch, then switch the cooled curry to a few containers with lids, label them, then retailer within the freezer for as much as a month. When able to eat, simply thaw in a single day within the fridge, then rewarm in a pot on the range. Prep as soon as, dinner twice. And bear in mind, in terms of leftovers, a remaining sprinkle of recent herbs and chopped peanuts goes a great distance.

Scroll on for the recipe, which is a part of our Plant-Based RE:SET, a brand new 5-day meal plan coming to your inbox on January twenty first! Full of scrumptious breakfast, lunch, and dinner recipes, this can be a week’s value of meals that’ll go away you feeling lighter, brighter, and energized. Sign up here! 

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