Broccoli Curry Recipe

2 c. brown rice, rinsed well

4 c. water

2 Tbsp. coconut oil

3 stems broccoli (including most of stalks), cut into bite size pieces

8 oz. mushrooms, washed well, cut into thirds {or other veggies- see note}

1 14 oz. can coconut milk

1 Tbsp. cornstarch

1 Tbsp. curry powder

1 1/2 tsp. sea salt

1/2 c. cilantro, chopped

1/4 c. fresh parsley, chopped

2 tomatoes, chopped

Bring water and rice to boil, cover and simmer over low for 45 minutes. {or just cook in rice cooker}

Saute broccoli in oil for 5 min., then add mushrooms and saute another 2 min.

Blend coconut milk, cornstarch, curry powder and salt in blender. Add to vegetable mixture. Heat over medium-high, stirring frequently, gradually reducing to a simmer until sauce is thickened.

Toss mixture into rice and add parsley, cilantro and tomatoes. Serve hot.

Note: I don't put mushrooms in because I don't like them. Instead I add other veggies that I have on hand. I have made it with asparagus and green beans, both were really good in it. I also have made it with out the cilantro when I didn't have it and it was still really good. You could also add chicken if your family prefers meat for dinner.