Curried Veggie Rice Bowl - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

You can make this recipe from common pantry staples in very little time, especially if you’ve got leftover rice from another meal! Any mix of vegetables in your freezer will work. Feel free to get creative with what you toss in!


  • 1 Tbsp. olive oil
  • 1 tsp. paprika
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 tsp. garam masala
  • 1 tsp. curry powder
  • 1 onion, chopped
  • 1 tsp. garlic powder
  • 16 oz. frozen mixed vegetables
  • 2 ½ cup frozen peas
  • ½ tsp. salt
  • 2 Tbsp. tomato paste
  • 1 tsp. natural peanut butter
  • ½ cup water
  • 2 ½ cup brown rice, cooked


  1. In a large skillet, combine olive oil, paprika, cumin, chili powder, garam masala and curry powder. Heat on low for about a minute. Add a little water if it looks dry.
  2. Turn the heat to medium. Add the onion and saute about 2 minutes.
  3. Add remaining ingredients except for rice and stir well to combine. Heat until the vegetables are hot, stirring frequently. Serve over hot, cooked rice.
Nutritional analysis per serving: Calories 245; Total Fat 4.5g (6% Daily Value); Saturated Fat 1g (5% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 350mg (15% DV); Total Carbohydrate 44g (16% DV); Dietary Fiber 8g (29% DV); Total Sugars 5g; Includes 0g Added Sugars (0% DV); Protein 9g; Vitamin D 0% DV; Calcium 4% DV; Iron 15% DV; Potassium 10% DV; Manganese 60% DV; Niacin 40% DV; Copper 35% DV.
Recipe by Guiding Stars at
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