Bonnie’s Red Curry Vegetables Over Brown Rice

CurryCooking

Vegetables cooking before coconut milk has been added

The Black Panther Greens were a big pretty hit, so in the spirit of Ujima, to build and maintain our community together and to make our brother’s and sister’s problems our problems own  to solve them together, here is another dish for folks with the problem of looking to have another vegan cooking trick in their culinary bag–Bonnie’s Red Curry Vegetables (pronounced Ve-je-tah-bulls) over Brown Rice named after …my wife, Bonnie! Curries are a pretty easy and flexible dish, particularly when you use curry powder or paste, in that you can use the base in many, many ways i.e. chicken, shrimp, lamb, different vegetables & tofu, etc. so you can change this up pretty easily. This recipe makes the curry from scratch, so it requires a little more preparation, if you don’t already have all the spices. This recipe’s selection of vegetables really worked well and were the choice of Bonnie. However, as I said above, once you have the base of spices, onions and garlic, anything else can follow.

Ingredients: 

1 good sized tomato, chopped

1 good sized yellow onion, diced

3 clumps of garlic from a jar or 8-10 cloves

2 carrots, diced

1 sweet potato, diced

2 red skinned potatoes, diced

1 red pepper diced

2 shakes of a bag of peas

1 lb of spinach, use whole leaves

 

1 can of coconut milk

1/4 tsp of cayenne

1 tbs of cumin

2 tsps of chili powder

2-3  tsps of coriander

1 tbs of turmeric

1 tbs of paprika

3 tbs of olive oil

1 1/2 cups of brown rice

Directions 

Cook onions and garlic in olive oil for 5 minutes or so and then add spices and cook for another couple of minutes. Don’t put the heat to high or CurryFinishedyou’ll burn the garlic. Then add the rest of the vegetables and cook for 15-20 minutes and then add coconut milk and cook for another 30-40 minutes on a medium heat & until they are level of softness you like. (My kids have never liked their vegetables too crunchy. Of course this would be healthier, but it’s all vegetables already, so you’re already kind of winning.) Meanwhile, boil the brown rice with a couple pinches of salt and cook it for 45 minutes. I haven’t cooked with brown rice for a while and I forgot how much better brown rice keeps itself as separate kernels, rather than merging into one pretty sticky rice clump. When the curry is ready, spoon it over the rice and serve.

Ok, so there’s another vegan dish you can bring to a Kwanzaa event or make for your own Kwanzaa event at home or make anytime during the year. As I said before, once you get a hang of the curry base, you can curry anything!

 

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