Indian Curry Rice


  • 2 c. water
  • 1 c. soy curls
  • 4 c. small potato cubes
  • 2 c. small carrot cubes
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 Tbsp. unfermented soy sauce
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. turmeric
  • 1 Tbsp. nutritional yeast flakes
  • 1/2 c. additional water
  • 3 Tbsp. cornstarch
  • cooked brown rice


  1. In a medium saucepan, heat 2 cups water, soy curls, potatoes, onion, carrots, garlic, soy sauce, cumin, coriander, turmeric, yeast flakes.
  2. Bring to a boil, reduce heat and simmer for about 20 minutes, or until tender.
  3. Mix water and cornstarch and add to vegetable mixture. Cook, stirring, until thickened. Serve over brown rice.
Browse Cook(s): Kyong Weathersby
Browse Theme(s): Indian Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.