Single Batch: Serves 8-10
Total Time: 1 Hour
Ingredients:
2 cups uncooked brown rice
6-8 russet or Yukon potatoes
5-6 long carrots
32 oz. vegetable broth
2 small sweet onions (or 1.5 large)
1 zucchini
1 Tbps olive oil
2 tsp minced garlic
1 tsp salt
1 tsp pepper
1 tsp tumeric
1 tsp paprika
2 Tbps yellow curry powder
2 cans garbanzo beans
1 can pineapple chunks
1.5 cans coconut milk
2 tsp fish sauce
1/8 cup liquid aminos (or soy sauce)
1/4 cup coconut sugar
1/2 cup fresh basil
Directions:
- Add brown rice and 4.5 cups of water to a pot and bring to boil. Turn down the heat to low and cover with a lid. Let simmer for 20-25 minutes until rice is fully cooked
- Dice potatoes and carrots into one-inch pieces, add to a large pot and add vegetable broth. Bring to a boil and let simmer for 10-15 minutes until potatoes and carrots are soft
- Dice onions and chop zucchini into slices and then quarters. Add vegetables, olive oil, and all spices to saucepan on medium heat until onions are translucent (10 minutes)
- Once the potatoes/carrots and onions/zucchinis are cooked, combine them (with all of the vegetable broth) into the larger pot
- Add garbanzo beans (drain the juice), pineapple chunks (with juice), coconut milk, fish sauce, liquid aminos, and coconut sugar to pot
- Mix together and add basil leaves
- Serve over rice & enjoy!
I love making this recipe when I know I’ll have a crazy week. This meal lasts our family 3-4 meals and is great to take to work! I like to keep my curry mild because I have a toddler but if you want more heat add sriracha or 1/2 tsp cayenne pepper!
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