Chef Karel Anne shares her Curry and Rice Dinner Variety recipe

Curry and Rice Dinner Variety

1. Mix Milk and 1-2 Tablespoons of Curry with 1 1/2 pounds of Meat, and allow to marinate for 10 minutes.

2. Sear [meat] on all sides in a large pan. Add 1/2 - 3/4 cup each of onions, carrots, celery. Vegetables

Continue to stir until everything is browned. Stir in 1 1/2 cups of broth and 1 tsp. of Dried Spices, lower heat and simmer for 10-15 minutes.

3. Add the Nuts and Fruit, then stir in 1 1 /2 cups of prepared Rice. Add Bonus Ingredients as desired, and serve.

Milk : Regular Milk, Almond milk, Buttermilk, Powdered milk + water, Creamy salad dressing (cucumber or Italian)

Curry : Spice combo of 1 tsp. ginger, 1 tsp. cinnamon, and 1 /2 tsp. cloves

Meat : Chicken, Pork, Tofu, Eggplant, Zucchini & Yellow squash combo

Vegetables : Onion options include white, yellow or green onions; your best alternate Carrot option is parsnips; Celery options include bell peppers, and diced stems of bok choy or kale.

Dried spices : Ginger, cumin, or chili powder for an extra zip

Nuts : Sliced almonds, peanuts, cashews

Fruit : Apples, raisins, dried apricots

Rice : Any prepared small shape pasta [many of you told me NO MORE pasta!]

Bonus Ingredients : Tabasco ® or Siracha ® or La Victoria ® sauce