This is a recipe from our popular 'Cancer Survivor's Guide' manual. Easy to prepare and chock full of healthy nutrition.
Makes 6 servings.
1 cup dry brown rice
1 cup lite coconut milk, or 1 cup non-dairy milk plus 1 tsp coconut extract
1 cup fresh or frozen green peas
1 15 oz can garbanzo beans, drained and rinsed or 1 1/2 cups cooked garbanzo beans
8 mushrooms, sliced
2 cups broccoli florets, or 1 10 oz package frozen chopped broccoli florets
3 cups chopped kale
1 medium potato
1 pinch cayenne
1/2 tsp turmeric
1 tsp ground cumin
1 1/2 T curry powder
1/4 cp veggie broth or water
3 large carrots, cut into round or chopped
4 garlic cloves, minced or pressed (about 4 tsps)
1 large onion, chopped
2 cups water
3 T reduced sodium soy sauce
Bring rice and water to boil. Lower heat and simmer, covered, for about 30 minutes until all the water is absorbed.
In a large saucepan, saute onion, garlic, and carrots in veggie broth or water on medium high heat until onion becomes translucent. Add curry, cumin, turmeric, and cayenne. Cook for 2-4 minutes, stirring often. Add the potato, kale, broccoli, mushrooms, beans, peas, and coconut milk or non-dairy mixture. Cover and reduce heat to medium low. Simmer for 10-20 minutes, stirring occasionally, until potato can be pierced easily with a fork. Sprinkle with soy sauce before serving.
Store in covered container in frig, and will keep for up to 3 days.