Coconut Curry

Gluten Free + Vegan

Ingredients

Feeds 6-8 with left over sauce to freeze for a later meal.

One of my absolute favourite things to make is curry. Sundays are a home day for me and my family, we take this day to stay home, cook food, and watch NFL football. This recipe is Vegan + GF. Quick and easy creamy soul food. Makes a enough to feed 8. Left overs never last long + curry can be used in so many other simple recipes. Please use organic ingredients as much as you can, its good for your body, and its good for our planet.

2 cups of soaked garbanzo beans

1 cup of edamame beans

2 cans of whole organic coconut milk

1 medium onion finely chopped

3 large cloves of garlic

1/4 grated fresh ginger

2 tbsp of madras curry

2 tbsp of turmeric

4 tbsps of red curry paste

2 tbsp of madras curry powder

1/2 tsp of cayenne pepper (optional)

3 cups of uncooked broccoli

1.5 -2 cups uncooked rice of choice; I love black wild rice.

Instructions

1. In a large pot add all ingredients but the edamame beans and the broccoli simmer on a low temperature for 2 hours.

2. Prepare rice as directed on package.

3. Once curry has been cooking for an hour and half, add the broccoli and edamame beans. Turn up temperature to 3. Make sure you don't boil hard or it can separate. (it just doesn't look as appetizing but its still edible)

4. Once broccoli is cooked to desired tenderness, dish up rice in a bowl, hollow the middles and fill with the curry sauce.

5. Enjoy! * In a large pot add all ingredients but the edamame beans and the broccoli simmer on a low temperature for 2 hours.

6. Prepare rice as directed on package.

7. Once curry has been cooking for an hour and half, add the broccoli and edamame beans. Turn up temperature to 3. Make sure you don't boil hard or it can separate. (it just doesn't look as appetizing but its still edible)

8. Once broccoli is cooked to desired tenderness, dish up rice in a bowl, hollow the middles and fill with the curry