Coconut Thai Rice Curry

Here’s an excerpt from an article about turmeric by Sara Novak of Planet Green…

“According to the BBC, ‘an extract found in the bright yellow curry spice turmeric kills cancer cells.’ Tests released by a team at the Cork Cancer Research Centre show turmeric can destroy gullet cancer cells in the lab within 24 hours. That’s no small deal. Now the question is, are you getting your fill?

“Turmeric is a wonderful spice that shows up in a host of ethnic dishes. I use it mostly for curries but it does show up in other recipes. Make sure that your turmeric has not gone bad as can often unfortunately be the case for our lesser used spices.”

From that same article came this lovely recipe…

Coconut Thai Rice Curry

“The original recipe was not vegetarian, but I decided to leave the meat out,” writes Sara. “The dish just doesn’t need it. This dish also highlights the season by including loads of root vegetables that add a sense of warmth. The miso paste is so important to this recipe because it makes it come together like it would in a restaurant.”

10 1/2 oz brown basmati rice
1/4 C organic coconut milk
2 C roasted root vegetables, cut into 1-inch cubes (sweet potatoes, rutabaga, beets, etc.)
1 shallot, finely chopped
2 garlic cloves, finely chopped
1 T finely chopped fresh ginger
1 bay leaf
1 cinnamon stick
1 T curry powder
1/4 t turmeric powder
3 T soy sauce (substitute tamari or Bragg’s Amino Acids)
1 T organic miso paste
1 t cardamom

Cook the rice based on directions.

After about 15 minutes, start cooking the rest of the meal. Warm up the coconut milk along with root vegetables, shallot, garlic, ginger, bay leaf, and cinnamon stick in a medium to large-size pot over medium heat for 3 to 5 minutes.

Add curry powder and turmeric and reduce the heat to a simmer. Cook 3 more minutes.

Add cooked rice along with soy sauce, miso, and cardamom and combine. Simmer for five more minutes. Remove the cinnamon stick and bay leaf and serve.

Recipe adapted from Epicurious.com.
From care2.com