Vegetable Coconut Curry with Brown Rice
3 tablespoons coconut oil
1 tablespoon grated ginger
1-2 cloves of garlic, minced
1 tsp cinnamon
4 cups mixed vegetable such as green beans, broccoli, zucchini, cauliflower, carrots
1 teaspoon turmeric
1 teaspoon coriander powder
1 1/2 – 2 teaspoons of unrefined sea salt
1 cup coconut milk
1/2 cup water
1/4 cup chopped fresh coriander leaves
1. Cook brown rice (soaked and rinsed if possible) 2:1 water to rice, if soaked 1.5:1, water to rice.
2. In a large sauce pan saute onion in coconut oil, add garlic and continue cooking until onion is translucent. Add stock and stir in ginger and spices,sea salt and pepper. Cook without lid for a few minutes to reduce stock (increasing depth of flavor). Add veggies, reduce heat, cover and simmer until veggies are tender. Stir in coconut milk, to desired consistency. Serve over rice and garnish with fresh cilantro.