Coconut Curry Bowl with Thai Red Rice

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.

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