1 teaspoon coconut oil
1 cup uncooked brown rice
2 ¼ cups water
½ tablespoon coconut oil
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 bunch green onions, diced
1 large carrot, thinly sliced
2 cups cubed fresh pumpkin or butternut squash
1 small head cauliflower, broken into florets (3-4 cups)
1 tablespoon yellow curry powder
½ teaspoon ground turmeric
¼ teaspoon cayenne pepper, plus more if you like it a little spicy
1 (15 ounce) can lite coconut milk
1 cup vegetarian broth
2 tablespoons natural creamy peanut butter
1 tablespoon gluten-free soy sauce or coconut aminos
1/2 teaspoon salt, plus more to taste
Freshly ground black pepper
1 red bell pepper, julienned
1 (15 ounce) can chickpeas, rinsed and drained
½ cup frozen peas
To garnish: cilantro and chopped peanuts


1.To make the brown rice: Add one cup of brown rice to a pan along with 1 teaspoon of coconut oil. Toast rice over medium heat for 1 minute until fragrant. Next and 2 1/4 cups of water to a pot; bring to a boil, then reduce heat to low, cover and simmer for about 45 minutes. After 45 minutes, remove pan from heat and allow rice to sit in pot with lid on for 10 minutes.
2.Place a large pot over medium high heat. Add in coconut oil, garlic and ginger and cook for 30 seconds, then add in green onion, carrot, cauliflower florets and cubed pumpkin. Saute for about 5 minutes until cauliflower and pumpkin begin to soften a bit.
3.Next, add in curry powder, turmeric and cayenne; cook spices for 30 seconds before adding in coconut milk, broth, peanut butter, soy sauce/coconut aminos and salt and pepper; stir well to combine. Allow to cook 5 minutes more, then stir in bell pepper and chickpeas; simmer over medium-low heat for 10 minutes.
4.Before serving, stir in frozen peas and simmer an additional minute, then taste, and adjust seasonings as necessary.
5.Pour into bowls or divide into meal prep containers. Garnish with cilantro and chopped peanuts.

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