Sakara Sunshine Curry Recipe

Who doesn’t love a delicious curry? This dish is perfect for those winter nights that you want to snuggle on the couch and binge a TV series. Although if i’m being honest I can eat it any time of the year. Don’t let the plant based recipe fool you either- the flavor is fire!!! And not only is it full of flavor but it’s also detoxifying. If you want extra protein, you can add any type of meat or tofu to it, however I think it’s filling on its own.

Ingredients

+ 1 cup short grain rice

+ 1 tbsp coconut oil

+ 1 medium yellow onion, diced

+ 1 stock lemongrass, outer layers peeled, core discarded, and halved (if you can’t find this at the store, I used lemon zest.

+ 1 knob ginger, peeled and grated

+ 1 tbsp yellow curry powder

+ 2 small red chilies, seeded and thinly sliced

+ 1 medium carrot, halved & cut into half-moons

+ 1 large sweet potato, peeled and cut into 1/2 in cubes

+ 1 zucchini, halved & cut into half-moons

+ 15 cherry tomatoes

+ 2 cups coconut milk

+ 3 cups spinach

+ 1/4 cup frozen peas

+ 2 scallions, thinly sliced

+ 2 sprigs fresh cilantro, roughly chopped

+ 2 tsp tamari soy sauce

+2 tbsp lime juice

+ dash himalayan salt

What To Do

+ In a small sauce pot, bring the rice and 4 cups of water to a boil. Cover the pot and reduce to a simmer. Let the rice cook until it absorbs all the water, about 30-40 minutes. Remove from heat and cover to keep warm.

+ In a medium sauce pot, combine the oil, onion, garlic, lemongrass, ginger, curry powder, and chilis over medium heat. Saute for 5 minutes, stirring frequently. Add the carrot and sweet potato and saute for another 2-3 minutes, Ass the zucchini and tomatoes and saute for another 2-3 minutes. Stir in the milk and 1 cup of water and bring to a simmer. Cook for 30 minutes. If you used lemongrass, discard that. Fold in the spinach, peas, scallions, cilantro, tamari, and lime juice. Add salt, as desired.

+ To serve, place the rice in the base of a bowl and add the curry mix over. Enjoy!

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