Coconut Curry Bowl with Thai Red Rice


By: Gaia Staff  |  May 16, 2013

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.


 

Sophia Zergiotis

Sophia Zergiotis is a mom, yogini, and girl with a passion for delicious and nutritious vegetarian cooking. She currently lives in her hometown of Montreal, Quebec where her background in marketing, and personal experiences in yoga and nutrition, have led to the creation of her blog Love and Lentils.
Four years ago becoming a new parent taught her about unconditional love, joys and smiles, as well as the occasional need for an outlet! Searching for more peace in her life, she discovered yoga.  It was instant love. She became a dedicated student practicing Ashtanga yoga and attending several workshops along the way. Yoga taught her about creating better balance on and off the mat, and a much better understanding of her physical and spiritual body. Yoga also led her to a more wholesome and nutritious vegetarian diet which inspired the creation of her blog. Sophia is the writer, recipe creator, and photographer on her website, where she shares healthy and mouth-watering vegan and vegetarian recipes for the whole family. It is a vehicle to inspire even the most amateur of cooks, having been one herself just a few years ago! Truth be told, only after adopting a vegetarian diet did she feel inspired to be in the kitchen. Today, she gets great joy in reinventing family dinner for her young son and husband using fresh, unprocessed ingredients, and she shares it all with you on Love and Lentils.
Website: www.loveandlentils.com
Facebook: Love and Lentils
Twitter: @LoveLentilsBlog


 

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