I have a headache. I’m irritable, because Veronica and Clarissa are opting to lay in bed and chatter, rather than taking their nap. It’s a gray, dreary day. And my feet are cold. So I have no story today. I just have a recipe for an easy supper.
Baked Orzo Curry
- 1 pound uncooked orzo
- 2 large sweet potatoes, diced small (1/2-3/4 inch pieces)
- 2 cups small cauliflower florets
- 1 cup chopped carrots
- 1 cup finely diced onion
- 3 cloves of garlic, smashed
- 3 tbsp olive oil
- 2 cups chopped tomatoes
- 1-15 ounce can of kidney beans, rinsed and drained
- 1-14 ounce can coconut milk
- 2 cups warm veggie broth
- 2 cups boiling water
- 3 tbsp tamari
- 3 tbsp curry powder
- 1 tbsp chili sauce
- 1 tsp cumin
- 1. Preheat oven to 400 degrees.
- 2.Toss the orzo, sweet potatoes, cauliflower, carrots, onion, garlic and olive oil, along with a generous sprinkling of salt and pepper.
- 3. Spread the mixture in a large casserole dish or roasting pan.
- 4. Cover tightly with foil and bake for 25 minutes at 400 degrees.
- 5. Remove from the oven and add all the remaining ingredients, stirring gently, to be sure all the seasonings are mixed through the entire dish.
- 6. Cover again and return to the 400 degree oven for an additional 35 minutes, or until all the vegetables are tender and the pasta is cooked.