From Abigal Rudson | Tidal Nutrition Director
- 3/4 cup brown rice (or quinoa)
- 1 tablespoon coconut oil or olive oil
- 1 small white onion, chopped (about 1 cup)
- Pinch of salt, more to taste
- 1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger)
- 2 cloves garlic, pressed or minced
- 1 red bell pepper, sliced into thin 2-inch long strips
- 1 yellow, orange or green bell pepper, sliced into thin 2-inch long strips
- 3 carrots, peeled and sliced on the diagonal into ¼-inch thick rounds (about 1 cup)
- 2 tablespoons thai red curry paste
- 1 can (14 ounces) regular coconut milk
- ½ cup water
- 1 ½ cups packed thinly sliced kale (tough ribs removed first), preferably the
- Tuscan/lacinato/dinosaur variety
- 1 ½ teaspoons coconut sugar or turbinado (raw) sugar or brown sugar
- 1 tablespoon tamari or soy sauce
- 2 teaspoons rice vinegar or fresh lime juice
- Garnishes: handful of chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce
- Cook rice (or quinoa) according to package directions
- To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil, onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, stirring continuously.
- Add the bell peppers and carrots. Cook until the bell peppers are fork-tender, 3 to 5 minutes, stirring occasionally. Add the curry paste and cook, stirring often, for 2 minutes.
- Add the coconut milk, water, kale and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat to maintain a gentle simmer and cook until the peppers, carrots and kale have softened, about 5 to 10 minutes, stirring occasionally.
- Remove the pot from the heat and season with tamari and rice vinegar. Add salt to taste. If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more rice vinegar. Divide rice and curry into bowls and garnish with a lime wedge and chopped peanuts.