Serves: 4
Rice
1 and 1/2 cup brown rice, rinsed, soaked overnight and drained
2 and 1/4 cup water (if rice is not soaked, 3 cups water)
In a medium pot, bring rice and water to a boil, then reduce the heat to low, simmer and partially cover with a lid, cooking until the rice is al dente, about 20 minutes. If the rice is not soaked, cook for 45 minutes. Divide the rice into 4 serving bowls.
Yields: ? cups cooked rice
Curry
1 tbsp coconut oil
1 cup white onion, chopped
1/8 tsp salt
1 tbsp ginger, finely grated
1 tsp garlic cloves, finely chopped
Heat oil in pan, add onion, salt and saute until the onion has softened, about 5 minutes in medium flame. Add ginger and garlic and cook for 30 seconds while stirring continuously.
2 cups asparagus, tough ends removed and sliced into 2" long pieces (1/2 bunch asparagus)
1 cup carrot, sliced (3 carrots, peeled and sliced into half moon shapes)
Add asparagus, carrot and cook for 3 more minutes, stirring occasionally.
2 tbsp thai green curry paste
Add curry paste, cook, stirring often for 2 minute.
13.5 ounces can full fat coconut milk or 2 cups coconut milk
1/2 cup water
14 ounces Tofu, chopped
Add coconut milk, water, coconut sugar, tofu, bring the mixture to a simmer and cook until the carrots and asparagus are tender and cooked through, about 5 to 10 minutes.
2 cups spinach, packed, roughly chopped
Once the vegetables are done cooking, stir the spinach into the mixture and cook until the spinach has wilted, about 1 minute.
2 tsp fresh lime juice
1 and 1/2 tsp tamari
1/2 tsp salt
1/4 + 1/8 tsp red pepper flakes
Remove the curry from heat, season with lime juice, tamari, salt and red pepper flakes.
Garnish
cilantro, chopped
Divide the rice and curry into 4 serving bowls and garnish with cilantro.
Source: cookieandkate
Taste Note: Tastes AWESOME
Note: Once I made this with 2/3 cup of carrot (2 small carrots), 2/3 cup beans (18 beans), 2/3 cup red bell pepper (1/2 red bell pepper), 2/3 cup eggplant, 2/3 cup zucchini (about 1/2 zucchini).
Rice
1 and 1/2 cup brown rice, rinsed, soaked overnight and drained
2 and 1/4 cup water (if rice is not soaked, 3 cups water)
In a medium pot, bring rice and water to a boil, then reduce the heat to low, simmer and partially cover with a lid, cooking until the rice is al dente, about 20 minutes. If the rice is not soaked, cook for 45 minutes. Divide the rice into 4 serving bowls.
Yields: ? cups cooked rice
Curry
1 tbsp coconut oil
1 cup white onion, chopped
1/8 tsp salt
1 tbsp ginger, finely grated
1 tsp garlic cloves, finely chopped
Heat oil in pan, add onion, salt and saute until the onion has softened, about 5 minutes in medium flame. Add ginger and garlic and cook for 30 seconds while stirring continuously.
2 cups asparagus, tough ends removed and sliced into 2" long pieces (1/2 bunch asparagus)
1 cup carrot, sliced (3 carrots, peeled and sliced into half moon shapes)
Add asparagus, carrot and cook for 3 more minutes, stirring occasionally.
2 tbsp thai green curry paste
Add curry paste, cook, stirring often for 2 minute.
13.5 ounces can full fat coconut milk or 2 cups coconut milk
1/2 cup water
14 ounces Tofu, chopped
Add coconut milk, water, coconut sugar, tofu, bring the mixture to a simmer and cook until the carrots and asparagus are tender and cooked through, about 5 to 10 minutes.
2 cups spinach, packed, roughly chopped
Once the vegetables are done cooking, stir the spinach into the mixture and cook until the spinach has wilted, about 1 minute.
2 tsp fresh lime juice
1 and 1/2 tsp tamari
1/2 tsp salt
1/4 + 1/8 tsp red pepper flakes
Remove the curry from heat, season with lime juice, tamari, salt and red pepper flakes.
Garnish
cilantro, chopped
Divide the rice and curry into 4 serving bowls and garnish with cilantro.
Source: cookieandkate
Taste Note: Tastes AWESOME
Note: Once I made this with 2/3 cup of carrot (2 small carrots), 2/3 cup beans (18 beans), 2/3 cup red bell pepper (1/2 red bell pepper), 2/3 cup eggplant, 2/3 cup zucchini (about 1/2 zucchini).
