Updated: Apr 4, 2019
-2 cups medium or long grain brown rice (soaked overnight), rinsed, drained and cooked -1 1/2 tablespoons coconut oil -1 brown onion, chopped -1/4 medium cauliflower head, cut into florets -2 medium potatoes, cut into 8 pieces -1 14-ounce can tomatoes -1 13.6-ounce can coconut milk -2/3-inch piece of ginger -3 garlic cloves -1/3 cup curry leaves -1 tablespoon garam masala -1/2 teaspoon turmeric powder -1/2 cup cashews -1/8 teaspoon chili powder -Salt, to taste -Coriander, for garnish (optional)
-Cook the rice by following instructions on the packet. -Place the coconut oil in a large saucepan on a medium heat. -When the pan gets hot, add the onion and sauté it for around 2 minutes. -Add in the cauliflower and potatoes and cook them for another 5 minutes, stirring them occasionally so the potatoes don’t stick to the bottom of the pan. -In a high-speed blender, combine tomatoes, coconut milk, ginger, garlic, garam masala, turmeric, cashews, hot chili powder, and salt. -Blend this until you reach a smooth and thick consistency, then add it to the saucepan. You can add some water if you want it a little runnier. -Cook for around 25-30 minutes stirring occasionally. It’s ready when the potatoes are cooked. -Serve with brown rice and garnish with coriander.
Recipe is from onegreenplanet.org