Curry-Spiced Grain Bowl

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This beautiful basmati brown rice blend includes red quinoa and freekeh for an intriguing fusion of texture and high-quality protein.  And the turmeric in the curry powder provides a bright yellow hue that matches the bold flavor of this dish. Gear up for flavor with a bright and savory stir-fried grain bowl! 

Curry-Spiced Grain Bowl

Serves 4 


  • 1 cup uncooked basmati brown, red quinoa and freekeh* rice blend
  • 1 cup chicken or vegetable broth
  • 1 cup water
  • 1 teaspoon plus 1 tablespoon Jamaican curry powder, divided
  • 1 tablespoon vegetable oil
  • 1 cup shredded carrots
  • ½ cup chopped yellow onion
  • 1 teaspoon minced garlic
  • 1 teaspoon diced ginger
  • 1 cup shredded purple cabbage
  • Salt and pepper to taste
  • ½ cup chopped green onions
  • ½ cup coconut flakes

*Note: Some brand names may not include freekeh in the product name; look for it in the ingredients list.


  1. In a medium saucepan add rice/quinoa blend, broth, water and 1 teaspoon curry powder.
  2. Bring to a boil, stir and cover with a tight-fitting lid. Reduce heat and simmer for 20 minutes or until water is absorbed. Remove from heat.
  3. In a deep skillet or wok, add vegetable oil, 1 tablespoon curry powder, carrots, onion, garlic and ginger, and sauté 3 minutes.
  4. Add cabbage and cooked rice to the skillet. Stir and sauté 5 minutes. Season with salt and pepper to taste.
  5. Serve garnished with green onion and coconut flakes.

The post Curry-Spiced Grain Bowl appeared first on Food & Nutrition Magazine.

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