CASHEW VEGETABLE CURRY WITH BROWN RICE

Print Recipe

Course Main Course

Servings 4 servings

Ingredients

1 tablespoon coconut oil
1 large onion chopped
1- inch piece fresh ginger grated
3 garlic cloves minced
1 red bell pepper chopped
1 tablespoon curry powder
1 14.5- ounce can coconut milk BPA free can
¼ cup water
1 cup green beans ends snapped
2 large carrots chopped
1 cup cauliflower florets
½ cup cashews for garnish
½ bunch cilantro for garnish

Instructions

Omnivore Option: 1-pound sliced skirt steak
Add coconut oil to a large pot over medium heat. Once the oil has melted, add onion, ginger, garlic, and bell pepper. Sauté for about 3 minutes, then add curry powder. Sauté for an additional 3 minutes. If you are preparing the omnivore option, then add the beef here. Season the meat with sea salt and black pepper. Sauté until the beef is brown.
Next, add coconut milk water, green beans, carrots, and cauliflower. Mix well and cover. Simmer on low heat for about 10 minutes until the vegetables are tender. Serve over brown rice and salad on the side. Top with cashews and cilantro.

Notes

Basic Brown Rice
1 cup brown rice
1 ¼ cups water
1 teaspoon sea salt

Add the rice, water, and sea salt to a pot over medium flame. Place a lid on the pot, allowing a little bit of air to escape on the side so that it does not boil over. Cook for about 30 to 40 minutes. Resist the urge to stir the rice as this makes it mushy. Once the rice has absorbed all the water, the rice should be soft. If it is still hard, add about ¼ cup of water and let it cook for an additional 5 minutes. Once the rice is done, turn off the heat and let it sit, covered, for at least 5 minutes before serving.

Keyword clean eating