I just recently started cooking with coconut milk and so far I’m really loving it. It’s a great way to mellow out spicy dishes and sort of meld the flavors together. Last night, a veggie curry was on the menu. As soon as I decided on curry I started the brown basmati rice. Rice seems to take forever so start simmering it ASAP! (Don’t cop out and use minute rice! It’s tasty but has no nutrients!) I sautéed two cloves of garlic and 1 inch of grated ginger in a tablespoon of olive oil. To that I added my veggies from the hardest to the softest. First went the carrots, then the zucchini, then the stocks from the rainbow chard I was steaming in another a pan. Add some spices! I really never measure anything (sorry, I’m working on it!) a few sprinkles of curry powder, a sprinkle or two of garam masala. And definitely only ONE sprinkle of cayenne pepper (a little goes a long way, skip this if you don’t like to bring the heat!) Salt and pepper of course!
Next up add one can of coconut milk. I use the light Whole Foods store brand but this should be available in the international section of any grocery store. Let simmer!
Top with some sliced almonds for some extra protein and enjoy!!