I remember the first time I really tried curry. It was this little vegan place in Phoenix. I remember thinking, ah what the heck because I just though it was some spicy watery thing everyone hyped. So I ordered some. Yellow curry to be exact. With carrots, potatoes and some other amazing veggie that paired well with the flavor. My first bit… I was in love. The creaminess and warmth was filling and fulfilling. The spice is balanced perfect by the healthy fats and hearty veggies. Maybe it was just the right place to have curry, and maybe I was just meant to be a curry kind of gal. Either way I have spent some time perfecting my recipe and this is DA BEST. I use a red curry with full fat coconut milk and light veggies to couple the dark flavor of the black rice effectively for a harmony of flavors that fill your heart, and belly.
Let’s doooo this!
Hurry Red Curry with Black Rice
INGREDIENTS (use more or less options for a bolder or milder flavor)
1 cup uncooked black rice
1 tbsp coconut or olive oil
1/4-1/2 onion diced
1-2 tbsp freshly grated ginger
2 cloves of garlic minced
2 bell peppers chopped in strips
1-2 cups packed full of kale (remove spine first) then chop
*optional* 3 Carrots chopped into circles (1/8 inch thick)
1 can full fat coconut milk
2-3 tbsp red curry paste
1/8 lemon (slice) and it’s zest
2 tbsp coconut aminos
1/8 cup chopped cilantro
Sprinkle Hot sauce
*optional* Meat of choice (cook before hand I usually throw chicken in the same time as the curry)
Pour the rice into 2 cups water then boil. Reduce to a simmer once boil begins and leave for about 40m (check brand instructions)
Meanwhile, take out a pan and add in the oil, garlic and onions. Cook until slightly browned.
Then add in all the other veggies, starting with the carrots, then 2 minutes later the peppers, then 5m later the kale. Cook until all veggies are “pierceable” and soft.
Next add in the curry and stir until everything is evenly coated. Then the coconut aminos, hot sauce if you like then the spices. Spices depend on your taste I use about 1/2 tbsp for each – less on the salt more on the spices. This is a good time to add pre-cooked meat)
Next the coconut milk to cover everything. Bring to a boil then simmer for 5 minutes while stirring everything.
Once the rice and the curry are done, line a bowl with the rice, cover in curry and top with cilantro.
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