Coconut Red Curry Vegetables over Coconut Forbidden Rice

March 12, 2015

Mixed vegetables are simmered in a coconut based curry broth and served over forbidden rice that has been cooked in coconut milk. The recipe is simple but the flavors are complex, not to mention this can be thrown together in less than 30 minutes.

2 tbls coconut oil
1 small head broccoli, chopped (even the stem)
2 cups sliced carrots
1 red bell pepper, chopped
1 onion, chopped
1 cup snap peas, halved
3 garlic cloves, minced
2 cups cooked chickpeas, or 1 can rinsed and drained chickpeas
1/4 cup red curry paste (Thai Kitchen is what I use. Yes, it is vegan)
1 can full-fat coconut milk
1 cup vegetable broth
soy sauce to taste (this is just like salt. Add a little, taste, add more if needed)
1 cup forbidden rice (Lotus Foods is the best brand)
1 and 3/4 cup coconut milk
pinch of salt

In a medium sauce pan, add forbidden rice, coconut milk, and salt and bring to a simmer. Cook for 20 to 30 minutes or until all the liquid has been absorbed and the rice is tender. In a large sauce pan,...
See the full directions on my site

Nutritions

Calories
814

Sodium
405mg
16% DV

Fat
39g
60% DV

Protein
24g
49% DV

Carbs
75g
25% DV

Fiber
21g
85% DV