Curry Summer Vegetable Salad



This time last year: Baked Sesame Tofu Sticks with a Peanut Ginger Dipping Sauce (2014)


Summer will be here before we know it, which always makes me crave new fresh delicious salad combos. Does that happen to you? Something about the change in weather just pulls me outside. Spring comes and all of the sudden I have a renewed interest to go play- exercising, gardening, and swiftly forgetting all of my responsibilities.

I love those nights of the year where the weather is good enough to eat outside, encouraging the meals to linger, and the pace to move slower. This meal is perfect for those spring and summer nights, and it is also perfect for your lunchbox, for leftovers, and for vegetarians and omnivore alike!

So, if you are looking for a delicious healthy meal, full of flavor, and full of nutrients, look no further! This dish pairs fresh vegetables, Italian dressing, and a little bit of curry, to make those lovely spring and summer nights taste even better.

I hope you like it as much as my family did 🙂

Happy Cooking!

With love,

A Rented Kitchen




  • 1 ½ cups brown rice
  • 3 cups water
  • ½ – 1 large can black olives (depending on how much you like black olives!), quartered
  • ½ bunch (about 8) asparagus
  • ½ cup Edamame beans
  • 1 large can artichoke hearts (water packed)
  • 3 green onions
  • 1 Red pepper
  • 1 Yellow pepper
  • Sugar snap peas
  • ½ cup Italian dressing
  • 1 teaspoon curry powder
  • 1 Avocado


  1. In a large pot, heat the water and rice until boiling. Turn the heat down to a simmer, cover, and allow to cook until the rice has absorbed all the water- about 40 minutes.
  2. Cut asparagus into one-inch pieces, and half the snap peas. Fill a medium sized pot with two inches of water, place a steaming basket over the water and steam the asparagus and snap peas over medium-high heat for three minutes. Immediately remove the vegetables from the heat and run cool water over them (This softens the vegetables, but keeps them crispy!)
  3. Prepare the remaining vegetables, omitting the avocado, by shelling the edamame beans, and chopping the artichoke hearts, green onions, and peppers. Combine said ingredients in large bowl.
  4. In a separate small dish, combine the Italian dressing and curry powder, and whisk until completely combined.
  5. Assemble: Add the rice to the vegetables, drizzle with the dressing, and top with avocado. Serve room temperature or warm, and enjoy!



Notes and Tips!:

  • Like this dish? Check out these other delicious dishes from ‘A Rented Kitchen’ (Recipe links found below!):

Vegan Pumpkin Curry



Day Six of Pumpkin Week, finally brings this delicious fall food blog series to a close. I have had so much fun cooking up all these yummy pumpkin dishes! Thank you for being a part of it!

It is amazing to recognize the incredible variety one ingredient can hold. If time, energy, and money allowed, I could have easily kept rolling with this pumpkin series for weeks, because there are so many pumpkin recipes out there! If this pumpkin series tickled your fancy, then I highly suggest doing some more research, because pumpkin is incredibly versatile.

Despite an end to this pumpkin series, this fall will continue to bring a wide variety of delicious and seasonal vegetarian dishes coming your way!

I hope you stay tuned and come back often. Yummy things are happening in this little rented kitchen, and I love sharing them with you all!

Happy Fall, and eat up!

XO, A Rented Kitchen


Pumpkin Week

Day One- Pumpkin Recipe Review

Day Two- Pumpkin Pie Oatmeal

Day Three- Spiced Pumpkin Pie Dip

Day Four- Creamy Pumpkin Pasta with Roasted Rosemary

Day Five- Pumpkin Spice Bread with Streusel Topping



  • 1 Tablespoon olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 cup pumpkin puree (from the can or homemade)
  • 1 cup canned tomatoes
  • 1 cup vegetable stock or water
  • 1/4 cup coconut milk
  • 1 can black beans (15 oz, 425 g), rinsed and drained
  • 1/2 can garbanzo beans (7.5 oz, 212 g) or white beans, rinsed and drained
  • 1- 2 Tablespoons red curry paste (try starting with less and adding more spice as you desire)
  • 2 -3 Tablespoons honey (or, use agave nectar or maple syrup for vegan version)
  • Salt and Pepper
  • 2 Cups cooked quinoa


  1. Prepare the quinoa, in a large pot, as directed.
  2. In your largest skillet (or at least a very large skillet!), heat the olive oil. Cook the chopped onion and garlic for roughly five minutes on medium heat.
  3. Rinse and drain the beans, and then add the beans, pumpkin, tomatoes, vegetable stock, and coconut milk to the pan.
  4. Add 1 Tablespoon of curry paste, and mix in thoroughly. Season with salt and pepper. If desired, add 1 Tablespoon of honey to the pan, balancing out the heat as you prefer. Continue to taste and balance out the curry, salt, and honey as desired.
  5. Bring the mixture to a boil and thoroughly stir ingredients together.       Reduce the heat to low, and allow to simmer for 15 minutes.
  6. Serve with quinoa and garnish with chopped green onion.


Notes and Tips!:

  • Source: Julia’s Album
  • Like this recipe? Check out these other delicious dishes from ‘A Rented Kitchen!’ (Recipe links below photos):

Curried Potatoes


As a college student who is still new at this whole cooking thing, there’s a lot I have to learn, and buy. My little rented kitchen has yet to be equipped with a good knife, I usually use condiment jars from the refrigerator in place of a rolling pin, and until this Christmas I only owned one cook book to my name (thank goodness for the internet, Right?!).

However, over the holidays my sweet father and boyfriend supplied me with a few new fun cookbooks that I have loved cooking out of this past semester! This recipe comes from one of my new cookbooks, Small Planet Small Plates, that is full of vegan and vegetarian treats. Check it out, and make sure to try these delicious potatoes.  They’ll make you want to volunteer to bring a side dish for every dinner party from here on out.






  • 2 pounds of baby potatoes, rinsed and quartered
  • 1 onion, finely chopped
  • 4 cloves garlic, crushed
  • ½ teaspoon turmeric
  • ¼ teaspoon chili powder
  • ½ teaspoon ground cinnamon
  • 1 teaspoon crushed coriander seeds or ground coriander
  • 4 teaspoons lemon juice
  • 2 Tablespoons lemon juice
  • 2 Tablespoons parsley, chopped
  • 2 tomatoes, chopped
  • a little bit of water
  • Oil
  • Salt, as desired


  1. Bring a large pot, half way full with water, to a boil.  Add the quartered potatoes and parboil for 10-15 minutes, or until tender enough to fork, but not soft all the way through.
  2. Head 1-2 Tablespoons of olive oil in a large frying pan (one with a lid is best, see step 5!). Once hot, add the onion and sauté until it begins to brown.  Add the garlic to the pan and cook for 30 seconds.
  3. Add the remaining spices- turmeric, chili powder, cinnamon, and coriander- to the pan.  Cook for about 1 minute to blend the flavors.
  4. Now add the lemon juice, parsley, tomatoes, and tomato paste to the pan, thoroughly mixing all the ingredients.
  5. Drain the parboiled potatoes and add them to pan. Now add enough water to cover the base of the pan and cook, covered, for 10 minutes, or until the potatoes are tender and the liquid is almost completely absorbed.
  6. Serve with sprigs of fresh parsley! Enjoy!




Baked Chana Masala Flatbread Pockets



Imagine a Stromboli. Now remove all the fatty and greasy cheese, and replace it with potatoes, spinach, chickpeas, and a blend of incredible fragrant spices. Ta da! You have baked chana masala flatbread pockets!

I don’t know why someone did not think of this recipe earlier, or what I’ve been doing with my life, because these flatbread pockets are seriously amazing. Healthy, filling, delicious, already in perfect portion sizes, and great for leftovers! What’s not to love?!

My boyfriend is the one who deserves credit for finding this recipe a few weeks ago.  In that time we have made these guys twice, each time devouring them between the two of us, and only over the course of a few days.

This recipe does take a little pre-planning because you have to make the dough in advance.  However, you can make the curry mixture up to 3 days in advance, and the dough up to 2 days in advance, which allows for some flexibility. So give them a try! Your family and friends will love you forever, seriously, forever.


Flatbread Ingredients:

  • 2 cups warm water
  • 2 teaspoons yeast
  • ½ teaspoon sugar
  • 4 ½ to 5 cups all-purpose flour
  • 2 teaspoons salt

Curry Ingredients:

  • 1 Tablespoon olive oil
  • 1 onion, diced small
  • 1 pound red potatoes (4-5 egg sized potatoes), diced
  • 3 to 4 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced or grated
  • 2 teaspoons cumin
  • 2 teaspoons garam masala
  • 1/4 teaspoon cayenne (optional)
  • 2 to 3 teaspoons salt
  • 1 28-ounce can diced tomatoes
  • 1 15-ounce can chickpeas, drained and rinsed
  • 10 ounces baby spinach


Dough Directions:

  1. In a small bowl, combine the yeast, sugar, and warm water.  Allow to sit for about 10 minutes while the yeast develops.
  2. In a large bowl, combine the flour and salt. Add the yeast/water mixture when ready, fully incorporating into the dry ingredients.
  3. On a clean and lightly floured surface, knead the dough for about 10 minutes, or until a smooth and slightly moist (tacky) ball forms. (If the dough ball is too sticky, add a little flour to the ball, incorporating while kneading.)
  4. Clean the original large bowl and evenly dab with a light layer of olive oil (I used a folded up paper towel to do so). Place the dough ball back in the large bowl, cover, and allow the dough to rise for about two hours. If it is not possible to use the dough immediately once rise, you may refrigerate it for up to two days.

Curry Directions:

  1. Heat the olive oil in a medium sized skillet over medium-high heat. Once hot, add the onions with ½ teaspoon of salt and cook until the onions begin to brown. (charred-edges are quite alright!)
  2. Add the potatoes and an additional pinch of salt to the pan. Cook until the potatoes are almost cooked through but are not soft yet in the very middle. (this time will vary depending on how large your potato pieces are).
  3. Push the vegetables to the edges of the pan and add the spices with 1 teaspoon of salt to the center. Cook until fragrant, about 30 seconds, and then stir into the vegetable mixture.
  4. Add the tomatoes (and their juices! Do not drain the tomatoes!) to the pan, and allow for much of the liquid to simmer off. Stir occasionally.
  5. Add the chickpeas and spinach to the pan in 2-3 rounds, stirring into the mixture.
  6. If too soupy, allow the curry to continue simmering until thick, and then remove from heat.


  1. Preheat the oven to 425˚F, line a large baking sheet with parchment paper, and spray with a thin layer of non-stick spray.
  2. Clear a working surface, clean, and sprinkle with flour.
  3. Divide the dough into eight equal pieces.
  4. One at a time, roll one of the eight balls into a circle about 7-8 inches wide and ¼” thick.
  5. Place a few spoonfuls of curry onto one half of the dough, avoiding 1/2” inch around the edges of the dough.
  6. Fold the other half of the flatbread over and pinch closed.
  7. Use the tips of a fork to press into the pinched edges, creating a decorative finish. Then poke a few holes into the top of each flatbread.
  8. Arrange the flatbreads on the prepared baking sheet and cook for 12-15 minutes, or until golden brown.


Notes and Tips!:

  • Yield: Around 8 stuffed flatbreads
  • These flatbreads can be stored in an airtight container in the refrigerator for several days. However, when reheating (if reheating), the best method is to toast in a toaster oven, or cook for a few minutes in a preheating oven. The microwave does work, however often can cause breads to harden.
  • Source: The Kitchn
  • Like this recipe? Check out these other delicious vegetarian meals! Thai Peanut Vegetable Dip, Sweet Potato Thai Soup, Cabbage Salad, and Roasted Chickpeas!