Coconut Curry

Posted on February 13, 2017 by vanessa

• 1 cup brown rice, uncooked
• 1/2 cup low-sodium vegetable broth (or 1 tablespoon coconut oil; if you cook with oil)
• 1/2 white onion, diced
• 1 small clove garlic, minced
• pinch of sea salt and black pepper
• 1-inch knob of fresh ginger, minced
• 1.5 tablespoons red curry paste
• 1 green bell pepper, sliced
• 1/2 head of cauliflower, florets
• 1 small head of broccoli florets (about 1 cup)
• 1 cup frozen edamame
• 1 can light coconut milk
• 1/2 cup low-sodium vegetable broth
• 2 tablespoons Kikkoman Soy Sauce
• 1 tablespoon raw coconut sugar
• 1 tablespoon Sriracha or hot chili sauce
• 1/2 teaspoon curry powder
• 1/2 teaspoon ground turmeric (or fresh)
• 1/2 teaspoon garam masala

 

• Make the brown rice
• Heat the veggie broth in a large saucepan or pot to medium heat.
• Sauté the onion and garlic until translucent. Add a pinch of salt and pepper. Next stir in the ginger and red curry paste and sauté for 2 minutes.
• Stir in the bell pepper, cauliflower, broccoli and edamame. Cover with lid and let steam about 5 minutes, stirring occasionally and adding a splash more of veggie broth/water as needed, if you feel like it’s getting dry.
• Now pour in the can of coconut milk, 1/2 cup veggie broth, soy sauce, coconut sugar, Sriracha, curry powder, turmeric and garam masala. Stir until well combined. Bring to a boil then reduce heat to simmer about 8-10 minutes. Turn off heat.
• Serve over brown rice and garnish with optional toppings.