Baked Orzo Curry

baked orzo curry
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. 1 pound uncooked orzo
  2. 2 large sweet potatoes, diced small (1/2-3/4 inch pieces)
  3. 2 cups small cauliflower florets
  4. 1 cup chopped carrots
  5. 1 cup finely diced onion
  6. 3 cloves of garlic, smashed
  7. 3 tbsp olive oil
  8. 2 cups chopped tomatoes
  9. 1-15 ounce can of kidney beans, rinsed and drained
  10. 1-14 ounce can coconut milk
  11. 2 cups warm veggie broth
  12. 2 cups boiling water
  13. 3 tbsp tamari
  14. 3 tbsp curry powder
  15. 1 tbsp chili sauce
  16. 1 tsp cumin
  1. 1. Preheat oven to 400 degrees.
  2. 2.Toss the orzo, sweet potatoes, cauliflower, carrots, onion, garlic and olive oil, along with a generous sprinkling of salt and pepper.
  3. 3. Spread the mixture in a large casserole dish or roasting pan.
  4. 4. Cover tightly with foil and bake for 25 minutes at 400 degrees.
  5. 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. 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.


      • Sara says

        I just made it last night. It turned out really good! I used a 13×9 pan and couldn’t fit the 2 cups of boiling water in, but it still turned out great. I did have to cook it an extra 20 minutes for the orzo and sweet potatoes to cook through. Thank you so much for the recipe. I will definitely be checking out your other recipes.

    • Sandra Kohlmann says

      It’s pretty great. I’ve even frozen it, and had quick, curry lunches for my husband. So tasty!


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