(Serves 4)
Vegan, Gluten-Free, Soy-Free
Ingredients:
1 broccoli crown, chopped
2 russet potatoes, peeled and cubed
1 package of cremini mushrooms, sliced
1/4 of a yellow onion, sliced
1 zucchini, chopped
1 cup of brown rice
3 cups of water
Green Curry Sauce:
3/4 of an avocado
1/4 cup of chopped scallions
3 tbsps of coconut aminos
1 small jalepeno, deseeded
2 garlic cloves
1/2 lime, squeezed
3 basil leaves
1 tsp of cumin
1 tsp of red pepper flakes
1/2 tsp of curry powder
1/2 tsp of paprika
Dash of pepper
Cook the brown rice in 2 cups of water in a small pot according to directions. In a large stock pot, boil the potatoes in 1 cup of water for 10 minutes with a lid. Add the rest of the vegetables in the stock pot and cover with a lid for 15 more minutes on medium heat. Combine all green curry sauce ingredients in a blender and blend all ingredients for 2 minutes. Add the green curry sauce to the stock pot and mix together. Heat on low for 3 minutes. Serve the curry over the brown rice and enjoy!