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