Ingredients

 

 

Serves 4

​

• 1.5 c uncooked brown rice (or any rice of your

      choice)

• 1 can full fat coconut milk

• 3 Tbsp. powdered curry

• 2 tsp. red curry paste

• 1/2 yellow onion

• 2 cloves of garlic

• veggies of your choice, cut in medium sized

     pieces (I used broccoli, cauliflower, carrot, red pepper and mushrooms)

• Coconut oil for frying

​

• 1/4 cup of raw almonds for garnish

​

What to do:

 

 

Put 1 tsp of coconut oil in your frying pan. It's best to use a pan with the highest sides, like a wok. Chop onion and garlic and fry it in the pan on low. Once it is lightly cooked place veggies in the pan and fry on low for 10-15 minutes. Make sure veggies are still slightly crunchy.



 

Place brown rice in a pot of 3 cups of boiling water. Cook for 20-25 min until bubbles are gone. Let sit for another 5 min off the burner with the lid on.



 

After your veggies are lightly cooked, place coconut milk in the pan. Whisk in curry powder and paste. Let sit and heat up, whisking often.



 

Turn oven on to 350 degrees. Chop up almonds and place on a cookie sheet and bake for 5 minutes watching VERY closely, they can burn fast. Take out of the oven.

 

Place rice in a baking dish. Top with sauce and veggies. Garnish with almonds. Serve hot!