Recipe from Blue Zones.
Brown rice, fresh broccoli, onions and beans get smothered in a simple curry sauce that's full of authentic Indian flavors.
Ingredients
Instructions
- Cook the rice. Add the dry rice to a pot. You will need 2.5 times as much water as rice. Add water to the pot, cover, and bring to a boil over medium-high heat. Reduce heat to low and simmer for 35-45 minutes or until the water is absorbed and the rice is soft. Check on the rice periodically to prevent any sticking or burning on the bottom. Remove from the heat, fluff with a fork, and enjoy! Looking for a faster option? Cook in a rice cooker or just use pre-cooked/frozen rice.
- NOTE: Choose varieties of brown rice with lowest risk of arsenic content, such as Basmati rice sourced from California, India, and Pakistan, or Jasmine rice from Thailand. To be extra safe, cook rice at a 6:1 ratio of water to rice then drain, which can reduce arsenic by 40%.
- In a bowl, whisk together the pumpkin puree, canned coconut milk, and water. Set aside.
- Produce Prep- Peel and dice the onion. Rinse the fresh broccoli and cut into bite-size pieces. Drain and rinse the canned garbanzo beans.
- In a wide pan or wok, heat coconut oil over medium-low. (To make this recipe oil-free, omit the oil, and use a non-stick pan and a little water if necessary.) Add the onion and sweat until translucent, about 5-10 minutes. Add the fresh broccoli and continue to sauté until bright green and just tender. Stir in the curry powder, cinnamon and ground ginger powder, sautéing until fragrant (about 1 minute).
- Turn the heat down to low and fold in the beans and pumpkin puree-canned coconut milk mixture until warmed through (add splashes of water or canned coconut milk to thin sauce as needed). Serve over cooked brown rice and top with a squeeze of lime.