Vegetable Red Curry (Gluten-Free)

Some nights call for quick dinners. You know the ones - you have to be here and then there and don't forget to stop by that store that's on the way to this place. Or the ones when you get home from work famished and are tempted to eat the whole jar of peanut butter.

(Unless there's chocolate involved and you decide to jump straight to dessert, I don't advise the peanut butter option.)

It's always nice to have quick dinner fixing ideas on hand for those crazy nights (anyone else say that in their head in an Adam Sandler voice?).

Here are my all-stars: tomato sauce and pasta, instant soups, teriyaki mixes, aaaaaaanddd:

Curry sauce, courtesy of Trader Joe's. I feel slightly ridiculous posting a recipe for this, but I also feel that I owe it to you since we have this at least twice a month, with the contents rotating around seasonal produce.

From mangoes to sweet potatoes, the produce that you can throw in this dish is widely varied, making it a great dinner to save anything that is crying out on its last days.

While I mainly use Trader Joe's curry sauce since it only requires the one jar, I've also used curry paste mixed with coconut milk and a little fish sauce. However, since it's rare that I'm on top of my game enough to have all 3 of those ingredients on hand, the one jar suits me just fine.

Aside from the flavor, the best part of this recipe is that it comes together in 30 minutes, 15 if you already have the rice made and vegetables chopped. 

Quick and Easy Vegetable Red Curry (Gluten-Free)

1.5 cups cooked brown rice
1 small white onion, sliced
2 tablespoons minced garlic
1 bunch of rainbow chard, torn into bite-sized pieces
1 can diced organic tomatoes 
1/2 yellow squash, diced
1 head broccoli, chopped into florets
1 mango, diced
1 cup red kidney beans
11 oz jar of Trader Joe's Red Curry Sauce 
about 8 basil leaves

1. Make your rice if you haven't already done so. White rice works great if that's all you have on hand.

2. In a medium skillet or wok, heat 1 tablespoon olive oil over medium heat; add in the onion and garlic and saute for about 2 minutes until soft.

3. Add in the tomatoes (with juice), chard, squash and broccoli with 1/4 cup cold water; mix together and put some tinfoil or the wok lid on for about 5-6 minutes while the vegetables cook down.

4. Add the mango, kidney beans, curry sauce, and basil and heat through for another 3 minutes, until the vegetables are soft.

5. Spoon some rice into a bowl and ladle on the curry vegetables.

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