COCONUT CURRY RICE WITH LIGHTLY COOKED VEGGIES, TOPPED WITH TOASTED ALMONDS

This recipe is definitely my go-to dish. Every time I don't know what to make for dinner, I make this, Coconut curry sauce on brown rice with lightly cooked veggies. Or if I've been baking all day and I haven't even thought about dinner, this seems to be the easiest dish to whip up. I always have all the ingredients in our home (I always write the item on the shopping list as soon as I use it so I always have all the ingredients at home).

This dish is easy and the whole family loves it. It has a light spicy kick and the taste isn't too coconuty but rather creamy and asian. This dish was created and inspired by my love for sweet and sour sauce, but it has to much sugar so I had to improvise. Over the years this is what I came up with. 

First I add the rice to a pot, double the amount of rice with water, bring it to a boil and then turn down to a low heat and cook for 25 minutes. While I cut veggies for our salad I leave the bigger chunks for the main course. I cut up garlic and onion first and add them to the pan (a wok would be great to use) then carrots, broccoli, cauliflower, red pepper and mushrooms (in that order) and they always seem to finish at the same time. I add them to the pan as I cut them. We love our veggies with a bit of a crunch still, no soggy business.

Then once the veggies are cooked a bit I add the can of coconut milk, honey, curry powder and red curry paste to the veggies and whisk them in and turn up the heat for a couple minutes. 

When the rice is done I let it sit in the pot to soak up the remaining water for 5 minutes. Then I add the rice to a casserole dish and pour the sauce and veggies on top and serve. We always sprinkle nutritional yeast, chia seeds and celtic sea salt on top of our dinner for more flavour and nutrients. 

Since Chloe has a slight allergy to almonds I only chop and bake them when she is at her moms house. I love adding baked almonds to any dish really. Chop and bake on 350 degrees for 5-6 minutes. 

*Note - Once you can smell them they should be done.

And voila it is finished.

Coconut Curry Rice with Lightly Cooked Veggies, Topped with Toasted Almonds
This is my go-to recipe when I want to please guests or even myself. It's an Indian dish that isn’t spicy at all, just flavourful.

Serves 4 

·         1 1/2 cups uncooked brown rice

·         3 cups filtered water

·         1/4 cup filtered water

·         1/2 medium yellow or red onion, diced 

·         2 cups veggies of your choice, like mushrooms, broccoli, cauliflower, bell peppers, carrots, celery, zucchini and eggplant, cut into medium sized pieces 

Sauce 

·         1 can coconut milk, full fat

·         2 Tbsp. curry powder

·         2 tsp. red curry paste 

·         1 tsp. unpasteurized honey

Garnish 

·         1/2 cup raw almonds, chopped and toasted

·         carrot sticks

·         sprouts

1. Preheat oven to 350° F (175° C). Chop almonds and place on a cookie sheet and bake for 5-10 minutes watching VERY closely, they can burn fast. Once you can smell them they are done. Take out of the oven. 

2 Bring 3 cups of water and rice to a bowl in a medium sized pot. Turn the burner down to low/medium heat and cover. Cook for 25 minutes until bubbles are gone. Take off heat and fluff with a fork. Cover for another 5 minutes. 

3. Chop onion and veggies. Pour ¼ water into a large frying pan or wok and turn heat to medium/low. Add onion and veggies to the pan and fry for 8-10 minutes, covered. Check to make sure veggies are still slightly crunchy.

4. After your veggies are lightly cooked, pour them into a large bowl. Discard any water left at the bottom of the pan. Open the can of coconut milk and pour it into the pan. Whisk in curry powder, honey and curry paste. Heat on medium heat until hot.

5. Place rice in a casserole dish. Top with sauce and veggies. Garnish with toasted chopped almonds, carrot sticks and sprouts. Serve hot!