Joanne Rawlings

Mild, Creamy Rice & Vegetable Curry

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It is so great to make delicious recipes the whole family enjoys. Better nutrition for everyone’s health with
no processed sugar, no dairy, no meat, no manufactured sauces. Use organic food where possible, your body will thank you.
Mild, Creamy Rice & Vegetable Curry

Energy Light

Make This Sauce First – Use the Same Big Pot for All of This Recipe

  • 1 Tin of Coconut Milk – shake the tin
  • 1 and a half Cups of water
  • 2 Sliced Onions
  • 1 Clove of Garlic
  • 3 teaspoons Curry Powder
  • 1 teaspoon of Paprika Powder
  • ½ teaspoon of Cumin Powder
  • Salt to taste
  • Extra Virgin Olive Oil

 

  1. Cook the onions in oil, slowly frying them until golden brown
  2. Then add garlic, curry, paprika, cumin, salt – stir on the heat for a minute
  3. Add now the coconut milk and water, take it off the heat and blend it altogether with a hand blender – if you take it out the mixture to mix in a blender then when done put it back in the same pot you are using

In the Same Pot with the Sauce in it Now Add –

  • 3 Cups of Cooked Brown Rice – When cooking brown rice for this recipe use lots of water as brown rice uses a lot more than white
  • 2 Medium Size Potato’s – leave the skin on and chopped small
  • 1 Medium Chopped Carrot
  • 2 Cups Chopped Broccoli
  • ½ Cup of Sultanas
  1. Stir all these ingredients together with the sauce and let it simmer, with the lid ¾ on, for up to 40 minutes. Stirring it frequently
  2. Let it sit with the lid on and heat off for a further 30 minutes or more – it helps to release more flavour. Curry left sitting longer tastes even better.
  3. Enjoy with fresh sourdough or wholemeal bread. Serves 3-4 with a egg salad

Microwaves are not used for my awareness as they deplete food nutrition, for healthcare it is vital we receive all the beneficial nutrients.

Use Organic When Possible