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Vegetable Red Curry with Coconut Rice

January 1, 2016 by: bwnwp

Be Well Nourished Veggie Curry with Coconut Rice


3 Tablespoons Coconut Oil, (divided
1 large onion, sliced thin
2 clove garlic, minced
2 inches ginger, minced
3 Tablespoons Thai Red Curry
2 (15 ounce) cans full fat coconut milk (divided)
1 Tablespoon chunky peanut butter (optional)
1 head broccoli, cut into small florets
1 zucchini, sliced
5 leaves Swiss chard, chopped
2 red bell pepper, diced
2 carrots, sliced
1 cup basmati rice
Pinch of cayenne
Salt and pepper to taste

Cooking Method

Heat 2 Tablespoons coconut oil in a large sauté pan and add onions, cook until translucent Then add minced ginger and garlic, Cook for 3 minutes. Add chili paste, peanut butter and one-cup vegetable broth Add in peppers, carrot, broccoli, and zucchini. And cook until tender. Add in coconut milk, pinch cayenne then add Swiss chard until wilted. Cook an additional five minutes to let flavors come together.

For the rice
Add 1 cup rice with 1 can coconut milk to a medium saute pan with 1 tablespoon coconut oil and a pinch of salt. Bring to a boil then simmer with a tight lid until all of the liquid is absorbed. This rice is going to make you cry it’s so good!

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