Coconut Curry Bowl with Thai Red Rice

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This is a rich, warming meal with a touch of spice for those evenings where you need a little comfort food. I used a red rice simply because I love vibrant, colourful dishes. Red vita rice is an ancient grain which has been harvested in Thailand since the sixth century. It has a really nice nutty flavour, and a deep burgundy colour.

Makes 8 servings

Ingredients

  • 1 large onion, chopped
  • 4 carrots, washed, peeled, and sliced
  • 2 zucchinis, washed and sliced
  • 1 tablespoon coconut oil
  • 2 tablespoons curry powder
  • 2 cups coconut milk
  • 3 cups garbanzo beans (chickpeas)
  • 2 cups red vita rice (you can use basmati as an alternative)
  • Kosher sea salt to taste

Directions

Rinse the rice under cold filtered water for ten minutes.

In a saucepan, bring 4 cups of water to a boil. Add the rice, cover, and let cook on low heat for about 30 minutes, or until all liquid is absorbed.

Heat the coconut oil in a separate large saucepan over medium heat.

Add the chopped onions, and sauté for 5 minutes.

Add the carrots, curry powder, and a pinch of sea salt and stir occasionally for 10 minutes. Careful not to burn the curry, add a splash of water if it is sticking to the bottom of your saucepan.

Add the zucchini, chickpeas, and coconut milk.

Cook for another 10 minutes (uncovered) or until your carrots are completely cooked through.

Serve on a bed of rice, and enjoy.



Millet Porridge

Enjoying a satisfying, warm, whole grain breakfast helps to stabilize your blood sugar so that you don’t get sugar crashes, tired or crave sweets and caffeine throughout the day.

A cozy alternative to oatmeal for breakfast; millet is the only alkalizing grain. It is high in protein and calcium as well. Soaking any grain, preferably overnight, not only cuts down on the cooking time in the morning, but also makes the grain more digestible. Soaking the grain with a touch of ‘starter’ helps the grain to ferment, which makes it optimally digestible and nutritious.

Serves 2

Ingredients:

  • 1/2 cup whole millet
  • 1 1/2 cups water
  • extra water for soaking
  • optional ‘starter’ -1/2 tsp whey from yogurt, or apple cider vinegar, or lemon juice
  • 1 pinch sea salt

Optional toppings:

Hemp seeds, ground flax seeds, nut or seed butter, ghee, coconut oil, dried coconut, dried fruit, plain yogurt, raw honey

Some people enjoy this as a savory breakfast bowl by adding miso, tamari or soy sauce, tahini or your favourite savory condiment.

Directions:

  1. The night before: Soak millet at room temperature in enough water to cover the grain (about 1 cup) and add the ‘starter’.
  2. Morning for breakfast: Drain and rinse the millet and cook it with the 1 1/2 cups of water and pinch of salt.
  3. Cook on medium heat, in a covered pot for about 15 minutes, until the water has absorbed. If you like your porridge thinner, add more water and cook to desired consistency.
  4. Add toppings and enjoy!
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