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Red Curry Veggie Rice

Lay on the red curry paste! We think a bit of spice is particularly nice when it comes to making veggie rice.

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  • Cooking time25 min
  • Prep time15 min
  • Servings4
recipe image Red Curry Veggie Rice


  • 3 Tbsp. (45 mL) Becel® Buttery Taste margarine*
  • 1 small sweet onion, finely chopped
  • 2 large carrots, peeled and diced
  • 2 cups (500 mL) small cauliflower florets, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 Tbsp. (15 mL) Thai red curry paste
  • 1 cup (250 mL) basmati rice
  • 2 cups (500 mL) low sodium chicken broth
  • 1 Tbsp. (15 mL) apple cider vinegar
  • 1 can (439 mL.) no-salt added chick peas, rinsed and drained
  • 1 cup (250 mL) frozen sweet peas

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Melt Becel® Buttery Taste margarine in large saucepot over medium heat and cook onion, carrots and cauliflower, stirring occasionally, until crisp-tender, about 5 minutes.
  2. Stir in garlic and curry paste and cook, stirring constantly, 1 minute. Add rice and cook, stirring constantly, until rice is coated well, about 2 minutes.
  3. Stir in broth, vinegar and chick peas. Bring to a boil over high heat. Reduce heat to low and simmer covered 17 minutes.
  4. Stir in peas and cook covered until rice is tender, about 3 minutes.
*Becel Gold in Quebec. TIP: Add a little crunch by stirring in 1 Tbsp. (15 mL.) toasted slivered almonds before serving.

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