Brown rice
2 Tbsp - olive oil
1 - onion, diced
1 - Red chill (finely chopped)
Thumb sized - piece of ginger
3 - cloves of garlic, minced
1 head - Broccoli (chop the florets small)
1 - Red pepper (slices)
1 block - extra firm tofu
400g - coconut milk
250ml - water
3 Tbsp - almond butter
2 Tbsp - curry powder
2 Tbsp - soy-sauce
1 tbsp - maple-syrup
1 - lime, juiced
spinach
cilantro (for topping) - optional
Chilli flakes (Optional)
- Cook Rice.
- Prep veggies
- Add oil, scallions, chili, ginger, garlic to pan on medium heat, cook down for 5ish min
- Add red pepper, broccoli, mushrooms to pan. Cook for 2 min on high heat
- Add coconut milk to pan
- In a different bowl add almond butter and boiling water. Stir water into almond butter
- Add curry powder, tamari, maple syrup, 1/2 the lime juice to almond butter / water mixture
- Add almond butter mixture to pan (cook down a bit)
- Add spinach and cilantro to pan
- Add other half of lime
- Add chili flakes to garnish
Instapot
1 cup - long grained brown rice
1 cup - water
Stove Top
1 cup - long grained brown rice
2 cups - water
- Stove Top
- Combine all ingredients in a sauce pan
- Bring to boil, turn heat down low and cover
- Simmer for 45-50 minutes (until all water is absorbed
- Instant pot
- Combine the rice and water in the instapot and give it a stir
- Secure the lid and place the steam release valve to sealing. Cook at high pressure for 22 minutes
- Allow the pressure to release naturally for 10 minutes, Vent to release any remaining pressure
- Note for high altitudes: Allow 5 more minutes of cooking time when cooking on the stove top