Tropical Brown Basmati Bowl with Creamy Curry Dressing
10 minutes
Asian/ Asian Fusion
Serves: 2
Dive into a bowl of freshness with our Tropical Brown Basmati Bowl! This quick dish features a mix of cucumber, mango, and Royal's microwaveable Brown Basmati, Quinoa & Garlic. Drizzle our creamy curry dressing for a satisfying kick that bursts with flavor.
Ingredients
Oil, 1 tablespoon
Ginger, 1/2 tsp, minced
Garlic, 1/2 tsp, minced
Scallions, 2 stalks, chopped
Edamame, 1/2 cup
Red Bell Pepper, 1/3 cup, sliced
Microwaveable Brown Basmati, Quinoa & Garlic, 1 pack
Mango, 1 cup, diced
Creamy Curry Dressing
Sour Cream, 1/2 cup Curry powder
1.5 teaspoon Honey
1 tablespoon Lemon Juice
1 teaspoon Salt & Black Pepper Powder to taste Water, as needed to thin out
Preparation
- In a large wok or skillet, heat the oil over medium-high heat.
- Add the ginger and garlic, and cook for about 30 seconds, until fragrant.
- Add the scallions, edamame, and red bell pepper to the pan. Sauté for 2-4 minutes or until the peppers start to soften.
- Add warmed brown basmati, quinoa, and garlic to the pan with the vegetables. Stir to combine everything evenly.
- Turn off the heat and gently fold in the diced mango.
- Sprinkle with chopped green parts of the scallions and drizzle with creamy curry dressing.
Creamy Curry Dressing
- Whisk together the sour cream, curry powder, honey, and lemon juice in a bowl.
- Season with salt and black pepper to taste.
- If the sauce is too thick, gradually whisk in water, a tablespoon at a time, until it reaches your desired consistency.
