Red Thai Curry Veggies Over Rice
Red Thai Curry Over Brown Rice
Prep time: 15 minutes; Cook time: 10 minutes
Makes 4 servings, but easily doubled
Ingredients:
1 onion, chopped
1 red pepper, sliced
1 orange pepper, sliced
2 zucchini, sliced and then cut in half
(Frances suggested adding corn the next time I make this, so you may want to try a bag of frozen or canned!)
1 cup plant milk (I used almond, but oat would be perfect)
1/2 tsp coconut extract
1 Tbsp maple syrup
2 tsp red curry paste (I used Thai Kitchen red curry paste)
2-3 cups brown rice
To make:
Saute onion in a large frying pan or saucepan on medium-low heat until translucent, adding water or vegetable stock if necessary to prevent sticking or burning. Add veggies, cover, and cook until they are slightly wilted, but still crips and bright - about five minutes.
While onion is cooking, combine the milk, coconut extract, maple syrup, and curry paste in a small saucepan. Stir well until combined and simmer until warmed through.
Add curry sauce to veggies and serve over brown rice. Enjoy!
I tried this one recently from the Prevent and Reverse Heart Disease Cookbook. This cookbook (and its companion heart disease book) are filled with "Plant Perfect" recipes--not just whole foods plant-based no oil, but very little saturated fat (even from plants like avocados, nuts, and coconut milk) and little to no salt or sugar. I don't subscribe entirely to this strict diet, but I have to admit the closer I eat to "Plant Perfect" the better I feel and the happier my body is. This diet is primarily for people who are aiming to quite literally reverse years or decades of severe heart disease, Type 2 diabetes, high cholesterol, high blood pressure, cancers, and many, many chronic health issues. It's also very good for general weight loss. But a little plant fat in your diet if you are not suffering from these conditions or if you're feeding a family of children is good and important. So I say, mix it up!
xoxo Lucy
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