Vegetable Coconut Curry and Rice

Printed from: www.grandmotherskitchen.net

Ingredients

Serves 2-3 people

1 cup brown rice

1 can (400mL) coconut milk

1 Tablespoon coconut oil

1/2 medium yellow onion, diced

2-3 cloves garlic, diced

1 orange bell pepper, cut into strips

1/2 head cauliflower, chopped into bite sizes

8-9 brown (or white) mushrooms, chopped into quarters

1 cup frozen peas

1-2 Teaspoons curry powder (we used the Spice Sanctuary Butter Chicken Powder)

(*it is a mixture of cumin, coriander, true cinnamon, red chili, fenugreek, cloves, garlic, cardamon, ginger, fennel, turmeric, smoked paprika and chili flakes)

1/2 cup fresh cilantro, chopped

salt and pepper to taste

1. Using a rice cooker if you have one, put in the rice and water turn on to cook. Brown rice takes about 45 minutes to cook so it is good to get it started first.

If you do not have a rice cooker: Put 1 cup of brown rice into a small pot (that has a lid), cover it with 2 cups of water and over high heat bring to a boil WITHOUT the lid on. When it boils, turn heat down to low and simmer for about 40 minutes with the lid on. Be sure to check the package of rice you bought for exact proportions and timing since all rice can be a bit different.

2. Prepare all your vegetables first by washing in either white vinegar, apple cider vinegar or a produce cleaner like the Thieves Cleaner from Young Living.

3. To wash produce: fill a large bowl with water and add vinegar to the water (the ratio of about 1/2 cup of vinegar per 1 cup of water). Soak your veggies (except for the mushrooms, which is better to clean with a soft brush or wipe with a wet paper towel to remove the dirt).

4. Let the vegetables sit for 10 minutes and then drain and rinse.

5. Dice garlic and onions.

6. Chop cauliflower into bite sizes.

7. Cut mushrooms into quarters.

8. Slice peppers into thin strips.

9. In a large pan, add the coconut oil and heat over medium-high. You can test if it is hot enough by putting a splash of water to see if it sizzles. Be mindful not to let the oil start smoking.

10. Add onion and garlic and cook to soften.

11. Add mushrooms and cook for 1-2 minutes.

12. Add cauliflower and stir while cooking for 1-2 minutes. You can slightly steam to cook faster by putting a lid over top.

13. Add peas and pepper and cook for 1 more minute stirring often.

14. Add coconut milk, stir and heat the milk.

15. Add curry powder and stir well.

16. Season with salt, pepper and cilantro.

17. Serve over rice.

ENJOY!

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