Directions:
- Cook the brown rice and keep warm.
- Meanwhile, heat the oil in a large pan and set over medium-high heat. Add the ginger, onions and salt; cook 4 to 5 minutes, or until the onions begin the soften. Reduce the heat to low and, in separate sections of the saucepan, add the butternut squash, turnips, carrots, potaotes and zucchini. Scatter the tomatoes over the other vegetables; simmer gently.
- In a separate saucepan set over medium heat, whisk the hot broth with the curry paste until the paste dissolves. Pour just enough of the curried broth over the vegetables to cover them; simmer over medium heat, covered , for 20 to 25 minutes, or unitl the vegetables are tender but not overcooked.
- In a separate pan set over medium-high heat, boil the coconut milk until it reduces in volume by half. Pour over the vegetables; simmer gently for 5 minutes.
- When you are ready to serve, stir in the lime juice. Spoon equal portions of cooked brown rice into warmed bowls and top with the curry. Scatter cilantro leaves on top for garnish.
- A note ? we make this using extra virgin olive or coconut oil instead of the canola oil.
- Steamed Fluffy Rice
- Makes 2 cups
- Learn this recipe and you?ll never need another. It works equally well with white or brown rice, jasmine or basmati. Just remember that brown rice takes longer to cook than white, so time your rice accordingly. Of the brown rice varieties, long-grain brown rice is easier to cook. The short-grain brown rice, also called California brown rice, has a tasty nutty flavor and a somewhat chewy texture as well as a longer cooking time: 30 minutes.
- 3/4 cup brown, jasmine, or basmati rice, rinsed and drained
- 1 1/2 cups vegetable broth or water
- 1 bay leaf
- Combine the rice, broth or water, and bay leaf in a medium-size pot set over medium heat; simmer, covered, for 20 minutes for white jasmine rice, 25 minutes for brown basmati rice, 25-30 minutes for long-grain brown rice or brown jasmine rice, or 30 minutes for short-grain brown (California) rice-or until the liquid has been absorbed and the rice is tender. Remove from the heat, discard the bay leaf, and fluff with a fork; keep warm until ready to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1656.78 Kcal (6937 kJ) | ||
| Calories from fat | 1020.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 113.4g | 174% | |
|---|---|---|---|
| Cholesterol | 6.15mg | 2% | |
| Sodium | 5684.1mg | 237% | |
| Potassium | 4119.62mg | 88% | |
| Total Carbs | 159.47g | 53% | |
| Sugars | 51.87g | 207% | |
| Dietary Fiber | 30.11g | 120% | |
| Protein | 28.48g | 57% | |
| Vitamin C | 166.6mg | 278% | |
| Vitamin A | 3.3mg | 111% | |
| Iron | 15.8mg | 88% | |
| Calcium | 411mg | 41% | |
| Amount Per 100 g | |||
| Calories | 89.08 Kcal (373 kJ) | ||
| Calories from fat | 54.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.1g | 174% | |
|---|---|---|---|
| Cholesterol | 0.33mg | 2% | |
| Sodium | 305.6mg | 237% | |
| Potassium | 221.49mg | 88% | |
| Total Carbs | 8.57g | 53% | |
| Sugars | 2.79g | 207% | |
| Dietary Fiber | 1.62g | 120% | |
| Protein | 1.53g | 57% | |
| Vitamin C | 9mg | 278% | |
| Vitamin A | 0.2mg | 111% | |
| Iron | 0.8mg | 88% | |
| Calcium | 22.1mg | 41% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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