Spring Vegetable Curry with Cauliflower Jasmine Rice

Ingredients

For the Curry:

   1 tbsp coconut oil

   1 onion, chopped

   3 cloves garlic, chopped

   1/2 inch ginger, grated

   2 carrots, cut in half lengthways and then into slices

   1 bunch of asparagus, chopped into 1-inch pieces

   1/2 cup green beans, chopped into 1-inch pieces

   1 can garbanzo beans, drained and rinsed

   1/2 bunch of cilantro, chopped

   3 cups vegetable broth

   1 can coconut milk

   1 tsp Thai green curry paste (adjust to taste, this can make it spicier) *I used Mekhala brand

   1 tsp curry powder

   1/2 tsp cumin seeds

   1/2 tsp salt

Directions

Begin by heating a large pot over medium heat and add the coconut oil. To your hot oil, add the chopped onion and cook until translucent. Stir in the garlic and grated ginger, sautéing for an additional minute. Next add the Thai green curry paste, curry powder, cumin seeds, and salt. Cook for 5 minutes, until your spices smell fragrant.

Next, add the sliced carrots, chopped asparagus, green beans and garbanzo beans. Cook for about 3-5 minutes, stirring occasionally. Pour in the vegetable broth and coconut milk and bring to a gentle boil. Reduce heat to low and let simmer for 15-20 minutes, allowing the flavors to meld together.

Once your vegetables are cooked, stir in the chopped cilantro just before serving.

For the Rice

Ingredients

1 cup organic jasmine rice

1.5 cups water

1 cup frozen cauliflower rice

1/2 bunch of cilantro, chopped

Rinse the jasmine rice under cold water until the water runs clear. I usually add to a bowl and cover with cold water, rinsing 7-10 times. This is so important for fluffy rice, as it removes the excess starch.

In a pot, add the rinsed rice and water. Bring to a boil, then reduce heat to a simmer and cover. Cook for 20 minutes.

After 20 minutes, add the frozen cauliflower rice on top of the cooked rice without stirring. Cover again and let it steam for an additional 10 minutes. This steam will cook the frozen cauliflower. Once the 10 minutes has passed, use a fork to mix the rice, or ‘fluff’ it. Finally, stir in the chopped cilantro and serve alongside the Spring Green Curry.

For kids, I often serve this rice solely with steamed broccoli and edamame pods, and a small bowl of curry if they’re up for trying it.