Thanks to everyone for all the support with the new site! I appreciate it very much 🙂
Now back to the food…
The other day, I attempted to make Indian Food. Yup. I sure did. I loved it, although it was a little too sweet. But the hubby would have preferred a MUCH spicier dish. So for all you sweet and slightly spicy flavor lovers out there, give this one a try! I had it for dinner and th leftovers for lunch, but it would be pretty tasty for a breakfast as well – especially if you keep the sweet ingredients in!
I wanted to add some coconut toi this dish, but all I could find was sweetened coconut shreds. I recommend unsweetened for this dish. Same with your “milk”. If you can, used an unsweetened version.
Sweet Curry Coconut Veggies and Rice
Makes 3-5 servings with plenty of extra rice.
1 cups uncooked brown rice
approximately 2 cups unsweetened almond or coconut milk
1 cup water
Curry, cumin, garlic and turmeric powder to taste
sea salt as needed
1/4 cup shredded coconut
1 tsp coconut oil
1 sweet potato, peeled and chopped
2 small red or golden potatoes, peeled and chopped
1/2 sweet onion, chopped
2 celery stalks, chopped
4 broccolini stems, chopped
3-5 large carrots, chopped
Cook 2 servings of rice according to directions, substituting 1/2 the water for almond or coconut milk. Also, add in 1-2 tbsp coconut shreds.
Boil water and steam carrots, potatoes, and sweet potatoes until soft, but not completely cooked.
While the rice and veggies cook, heat coconut oil in a pan over high heat. Reduce to medium-high and add onions, broccolini and celery. Add spices as desired and the rest of the veggies from the steamer. Add more spices if needed and the rest of milk, that wasn’t used for the rice. You want this to be thick, but a little liquidy like a sauce.
When cooked through, serve over or next to rice. Enjoy! If you want it sweeter, you can add honey or use sweetened coconut shreds or milk.
Tomorrow, I’m switching it up with our workout videos, so make sure you stop by to check it out!
Peace and love,
Jessi
