Wednesday, February 9, 2011

Recipe Wednesday: Veggie-Heavy Curry Skillet with Rice

One of my favorite lunch recipes is just a mix of a bunch of delicious vegetables, a little protein, some beans, and of course, spices!  This is a very versatile recipe, you can add as much or as little kick to it as you like, and it's pretty quick to throw together.  I love this one because I can use my precooked and refrigerated ingredients (rice/quinoa, ground turkey and beans) and throw some frozen veggies in, very easy!


(Recipe serves two)

1 large onion, slices in thin wedges
1 large green pepper, sliced into strips
1 cup mixed frozen vegetables of your choice (corn, peas, green beans, carrots)
1 2 cups frozen broccoli florets
1 cup browned ground turkey (equivalent to 1/2 pound uncooked)
1 cup beans of your choice (garbanzo, black, black-eyed, kidney)
1 cup (cooked) brown rice or quinoa
Season to taste with: garlic or ground granulated garlic, curry powder, salt, pepper and chili powder.

1) Cut up the onion, green pepper, and throw them in a skillet with a tablespoon of olive oil.

2) As the onion and green pepper start to soften, add some spice to cook into the mix.  Add the frozen vegetables.

3) When the vegetables are all soft and thawed, add the beans and ground turkey, and season again, mixing all the ingredients together.  I like spicy food, so I like to add a mixture of hot chili sauce (Sriracha) diluted with water, really gives it a nice kick!

Serve over or on the side of a portion of quinoa or brown rice, and drizzle a little olive oil on top.


- Dan -


  1. This sounds yummy!!! I think I will just have to try it one of these days. Thanks for posting it.

  2. Dan, I've used this recipe three times now. Thank you!

  3. Glad it's been useful to you! I'm working on posting some more recipes, stay tuned!