Happy Friday! Can you believe it’s already February! Wow, right?! This month always goes by so fast too – spring will be here before we know it. Yay! I love spring. Excited for warmer weather and to get back into hiking and exploring LA. But….until then here is a new recipe that will definitely warm you up.
I’m a huge fan of curries. I love spicy warm foods. This curry was tested by a friend of mine that can’t handle too much spice/heat and it was fine for her. Adjust the spices as you see fit and remember if you eat it a day or two after you make it, the flavors will increase. It can seem intimidating to cook the spices but trust me that it is worth it for the flavor. Heating them up really pulls out their aroma and will give depth to the dish. Be careful and don’t leave them unattended on the stove as they will burn quickly and then you will have to start over. They only need toasted for a couple of minutes.
While you are cooking the curry make the rice to save time and have everything ready to eat together. I used a short grain brown rice because it’s what I had on hand. Brown Basmati would be great or Jasmine rice. Cooking times and water ratios vary on rice so be sure to check and use the proper amount/time for the rice you are making. I still to this day do not own a rice cooker and cook all of my rice in a pot on the stove. Rice cookers are great and if you have a tendency to burn your rice definitely consider getting one ;) You can use them for other grains and to steam vegetables as well.
Vegetable Curry with Brown Rice
- 3-inch piece ginger, peeled and minced
- 2 c. cauliflower florets
- 3/4 large white onion, chopped
- 4 cloves garlic, minced
- 2 medium carrots, sliced into coins
- 1 red bell pepper, seeded and chopped
- 1.5 c. fresh green beans, sliced into 2 inch pieces
- 2 Tbsp. yellow mustard seeds
- 1.5 Tbsp. ground cumin
- 2 Tbsp. ground coriander
- 1 tsp. turmeric
- 1/4 tsp. cayenne
- 1 tsp. sea salt
- 1, 28 oz. can organic diced tomatoes
- 1.5 c. water
- 1 can full fat organic coconut milk
- 2 c. chickpeas, cooked (or 1 can rinsed and drained)
- 1.5 Tbsp. coconut oil
- Handful of fresh cilantro leaves
- 1.5 c. short grain brown rice
- 3 c. water
- Prep all the vegetables and set aside. Measure out all of the spices.
- In a small sauce pan over medium-low heat toast the mustard seeds, cumin and coriander for 2 minutes stirring often. Turn off heat and stir in turmeric, cayenne and salt. Set aside.
- Add the tomatoes, water, ginger, spices, and salt to a large pot and bring to a boil and reduce heat to simmer for 25 minutes. While that is cooking bring a small pot of water to a boil. When boiling blanch the cauliflower for 45 seconds. Drain and rise under cold water to stop the cooking. Set aside.
- Wash and drain the rice. Add rice and 3 c. water to a medium pot. Cover and bring to a boil. Once boiling reduce heat to lowest setting and cook 30-40 min depending on the rice. When cooked fluff with a fork and keep covered until ready to eat.
- Heat the coconut oil over medium heat in a large skillet. Add the onion and sauté for 5 minutes or until the onion is translucent. Add the garlic, carrots, bell pepper, and green beans and cook another 5 minutes.
- Add the coconut milk to the large pot with the tomatoes and spices and stir. Add the cauliflower and the rest of the vegetables from the skillet and bring to a boil. Reduce heat again, cover and simmer 25-30 minutes until the carrots and cauliflower are tender. Stir in the chickpeas and let sit 10 minutes before serving.
- Serve curry with a scoop of brown rice and a few pinches of fresh cilantro leaves.
- Curry will keep 4 days in an airtight container in the fridge.