Sometimes you just don’t want to spend hours building a curry from scratch. Sometimes you don’t want to spend hours tweaking the perfect from scratch cookie recipe. Sometimes you just want a recipe on the back of a package and a jar of sauce. That sometimes came for me this week.
In the spirit of cooking from the pantry, I decided to go with just jarred sauce, frozen vegetables, and rice for dinner. This is not ideal, but is quick.
Easy Vegetable Korma
- 1 jar of your fave Korma sauce (I used Patak’s, but actually like Saffron Road better)
- 1/2 bag of frozen peas
- ~10 oz frozen California vegetable blend (I have a crazy big bag and used 1/4 of it)
- 1 cup Jasmati rice (I like Rice Select, but use whatever brand and variety you have)
- 1 1/2 cups water
- 1 tsp. olive oil
- salt and pepper to taste
- Heat olive oil in large pan
- Add vegetables and peas and cook until somewhat softened
- Add entire jar of sauce and bring to a simmer
- Allow to simmer over low heat until vegetables are soft and everything is heated through
- Meanwhile, make the rice…combine rice and water in medium saucepan and bring to a boil. Reduce heat and simmer for 15 minutesish, covered
- Serve the Vegetable Korma over the rice…super easy and takes about 20 minutes total from pantry to plate
**You can easily add protein to this, if you want. In this iteration I added a chicken breast which I cut up and sauteed in the oil before adding the veg.
With such an easy dinner prep, it makes sense to make a little yummy for dessert…especially if it is is super easy like dinner 🙂
Tollhouse Dark Chocolate Chip Cookies
I am not even going to write out the directions because you need to just follow the directions on the back of the package…seriously. Make sure you have flour, granulated sugar, brown sugar, eggs, baking soda, butter and vanilla extract. No reason to reinvent the wheel when it is already perfect!
TIP***Baking often requires fats to be cold for optimal results. Cookie batter can get warm as you are waiting for a batch to finish before you put another in. Keep your batter cold by putting it in the fridge in between batches. I do this for everything that requires cold fats to achieve fluffy yumminess.