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Vegan Curry rice

Serves 4-5 people so use less or save the rest for leftovers

This meal contains a source or protein, complex carbs, vitamins, minerals and good fats


1.5 cups Basmati or Jasmine rice

half a punnet of Cherry tomatoes

3-4 Radishes

1 Avocado

1/4 cup of Red onion

1/4 cup Wild Rice

Handful of Sultanas

1 Capsicum Green or red

Handful of Almonds lightly chopped or blended

For the Vinaigrette Dressing

1 tablespoon Mild yellow curry powder

1/4 cup Hemp seed oil can also use olive oil

3 tablespoons coconut vinegar or white wine vinegar

Salt and pepper

1 teaspoon Coconut sugar or maple syrup (the real stuff)

Quorn Schnitzel - can can be added as an addition only 4 where required and cut up into smaller piece and place one top of individual servings.


Step 1: Cook Rice both Wild and White together as instructed, once cooked rinse under cold water and place in a bowel.

Step 2: Add all other ingredient that have been chopped and combine.

Step 3: Make dressing by Mix all these ingredient together in a cup stir vigorously and pour over rice mixture. Toss and combine.

Put some avocado into each individual bowl served

Serve now or can be chilled and eaten later.

Note: can be kept in the fridge for up to 2 days

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