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Curry Beans & Rice🍛

Hey Vegans

It’s great to be back! For those of you who may not know, The Veggie Table offers meal prep and individual meal options for pickup, Monday- Saturday, from 8AM - 8PM. In addition to making magic in the kitchen so that the community has creative, beautiful and healthy vegan options, I’ve also been keeping myself busy searching for a place to call home for The Veggie Table! But patience, grasshoppers; we’ll get to that point in due time. For now, we will continue regular pick-up orders with delivery coming soon.

Now, the moment you’ve all been waiting for: le recipe of the week! In this installment of “Vegan for the Culture,” we’ll be making curry beans and rice! This dish speaks to my HEART ❤️ and is a certified top 5 on my ranking of favorite meals. Before I transitioned to veganism I would have curry chicken all the time, so I had to make sure I found a fitting substitute for this beloved recipe. Needless to say, this one has satisfied me to the fullest!

Curry Beans and Rice


1 cup White rice

1 tbsp Olive oil

3 cloves Fresh garlic

2 small Yellow onions, chopped

1 Green pepper, chopped

1 tbsp Garlic powder

1 tbsp Onion powder

4 tbsp Curry powder

1 14oz can Great white northern beans, rinsed*

1 cup Almond milk**

1 tsp Black pepper

  1. Start the rice following the directions on the rice package. You’ll want to get that going so it will be done right in time for the curry.

  2. In a medium-sized saucepan, add the olive oil, garlic, onion, and peppers. Cook on medium heat until fork-tender, stirring occasionally.

  3. Add the beans to the saucepan, along with the almond milk. Let it simmer a bit & stir.

  4. Add all seasonings to the saucepan and mix well. Turn the heat to low and let simmer for approximately 20 minutes. The longer you simmer the beans, the more flavorful the dish will be.

Serve your curry over the rice you made and savor that flavor!***

*Chickpeas can be used as a substitute for the beans; however, I believe the white beans hold the flavor better.

**Use any unsweetened, non-dairy milk you prefer

***Add potatoes and cabbage for an extra special flare!

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