Curried rice and artichoke salad

This simple, heart-healthy recipe is plant-based with an international flair.

Contributed by Rajiv Misquitta, MD

Curried rice and artichoke salad

As busy parents with demanding jobs, my wife and I need easy, heart-healthy, delicious recipes. This recipe from “Healthy Heart, Healthy Planet” — the cookbook I wrote with my wife, Cathi Misquitta — is a great example of the plant-based, low-fat diet we’ve adopted at home.

Servings: 4


  • 3 tablespoons red wine vinegar
  • 2 teaspoons garlic paste (or 2 cloves garlic, minced)
  • 1 1/2 teaspoons curry powder
  • 1/2 cup silken tofu
  • 2 tablespoons lemon juice
  • 4 cups cooked brown rice
  • 1 red bell pepper, diced
  • 4 green onions, chopped
  • 15 ounces (1 can) no-salt-added garbanzo beans
  • 13.75 ounces artichokes hearts, quartered


  1. In a blender, combine vinegar, garlic paste, curry powder, tofu, and lemon juice.
  2. In a large bowl, toss brown rice, bell pepper, onions, garbanzo beans, and artichoke hearts.
  3. Pour dressing over salad and mix together. Salt to taste.

Nutrition information (per serving)

  • Calories: 420
  • Total fat: 4.5
  • Saturated fat: 0 g
  • Cholesterol: 0 g
  • Sodium: 420 mg
  • Total carbohydrate: 74 g
  • Dietary fiber: 10 g
  • Total sugars: 2 g
  • Protein: 14 g

Note: Nutrition information calculated using 4 ounces of silken tofu as estimate (volume can vary based on size of tofu pieces) and artichokes in water, not marinated.