Vegetable Curry with Rice – Ultimate comfort food without the guilt

You know those nights where you crave true comfort food that feeds your soul delivers that true satisfaction you get from eating a warm, home cooked meal?

Well this recipe delivers and I guarantee it’s enough for the meat-lovers out there as well!

This recipe is vegan, gluten free but has all the veggies and healthy fats and carbs you need to feel truly satisfiedJ

You can add or subtract veggies to your liking, but these veggies that I suggest work wonderfully together.

 

1 cauliflower

1 broccoli

1 onion

2 gloves of garlic (pressed)

a big numb of ginger finely chopped

1 zuchinni

1 red pepper

1 large carrot

1 lime

2tbsp curry

1 tbsp of coriander

1tbsp of cumin

salt and pepper

1 can coconut milk (don’t use the low fat stuff!)

4 cups of organic vegetable stock

1 ½ cups of brown basmati rice or what rice you have worksJ

Cilantro and lime to garnish

 

Getting started

1. Chop everything into small pieces
2. Start the rice, 1 ½ cups of rice to 3 cups veggie stock bring to a boil then cover and simmer.
3. Then heat up a large soup pan or very large frying pan (like a wok would be big enough)
4. Fry onion, garlic and ginger with salt and pepper. After the onion starts to soften, add the curry, cumin and coriander and lime.
5. Now add the rest of the cut up vegetables, continue to cook the vegetables until they soften (15 minutes or so). Stir the veggies often.
6. Once the veggies are cooked add the can of coconut milk and the remanding cup of vegetable stock
7. Continue to stir and simmer for another 15 mins.
8. Chop up cilantro and lime
9. Serve up! Rice goes first then ladle the vegetable curry over top and garnish with cilantro and lime.

SO DELICIOUS and extremely nourishing!