Health By Al

This is my go-to curry recipe, I love the flavors and antioxidant boosting color! This comes together so fast and is great paired with my Crispy Tofu recipe.

Ingredients: Serves 4-6

• 1 cup brown rice
• 1/2 Tablespoon olive oil
• 1 red onion, diced
• 1 red bell pepper, chopped
• 1 head broccoli, chopped
• 2 carrots, chopped 
• 3-4 cloves garlic, minced 
• 1 Tablespoon ginger, minced
• 3 Tablespoons green curry paste
• 1 can coconut milk
• 1/2 Tablespoon cornstarch
• 1 Tablespoon pure maple syrup
• 2 Tablespoons tamari
• 2 large handfuls spinach or chopped kale
• 2 Tablespoons lemon/lime juice
• cilantro, chopped

Directions:

1. Cook brown rice as directed on package. Heat olive oil in a large pan on the stove on medium heat. 
2. Add the red onion and cook 8-10 minutes, until golden brown. Add the bell pepper, broccoli, and carrots. Cook an additional 5-8 minutes, until the carrot can be pierced with a fork. Add the ginger and garlic and cook for 1 additional minute. 
3. Add the curry paste and stir to coat the veggies. Pour in the coconut milk and stir in the cornstarch, pure maple syrup, and tamari. 
4. Bring the curry to a boil and then immediately down to a simmer. Cover and let it simmer 4-5 minutes. Remove the lid and stir in the spinach or kale until it is wilted. Turn off the heat and stir in the lime juice. 
5. Serve over brown rice and top with cilantro. Enjoy!