It's a new year. 2013. With new years there are new challenges. I usually don't set resolutions because I am constantly setting new goals throughout the year but this year I decided I would set a new goal. Before Lucca's health issues last year we were eating mostly vegetarian dinners. When I had to go on my strict diet for his health I was forced into a high protein diet. It took some getting used to but then I settled in and enjoyed. I am now off that diet and for those wondering Lucca is all better and back in the 50th percentile. (Yippee!!) My new years goal is to get back into eating vegetarian dinners again. I figured we would eat meat once a week, and I am going to try to make that a fish, but this realistically gives us an excuse should the occasion arise. We have now gone one week and we have done good. (For those skeptics out there Patrick is fully on board. I have a stamp of approval from him!) I am going to use this as an opportunity to challenge you readers to change a habit. It takes 21 days to make a habit. (Most people with the new year resolve to go work out. Do it for 21 days straight at the same time every day and you will most likely keep it up for a long time.) So my goal is 30 days, all month, and hopefully it will continue throughout the year. (My only problem is creativity. I am checking out many books from the library and trying new things so if you have a favorite vegetarian recipe please share!) Here is my first post from the vegetarian challenge.
Coconut, Ginger Curry Vegetables over Coconut Rice
1 clove garlic
2 inch cube of fresh ginger
1 tablespoon olive oil
2 cans coconut milk, NOT shaken
1 can corn cobs
Vegetables of your choice
1 1/2 teaspoon green curry paste
1/2 teaspoon ground pepper
1 teaspoon cumin
1/2 teaspoon garam masala
1 1/2 teaspoons tumeric
1 teaspoon salt
1 tablespoon coconut oil
1 1/2 cups rice
3 cups water
In a food processor combine garlic, onion and ginger. Grind until a paste is formed. Combine the spice blend. Heat olive oil in pot. Add aromatic blend of onion, ginger and garlic. Stir for 2 minutes and then add the spice blend and green curry paste. Mix and stir for a few minutes to heat up spices and activate them. Add the drained corn cobs, whole or chopped. Open the cans of coconut milk and scoop out the cream from the top. Place the cream in a bowl and place to the side. Add the milk and the vegetables of your choice. ( I love using bell peppers, peas, broccoli and mushrooms.) Then mix the coconut cream, remember to set aside 1/2 cup for the rice, with one cup water. Mix to combine and then add to pot. Let simmer.
Heat the coconut oil in a pot. Add the rice and stir to coat the rice. Add two cups of water. Take 1/2 of the coconut cream and mix with one cup of water and add to rice. Simmer until cooked thoroughly.
Serve the curry over the rice and enjoy!
Here is to a healthier year and a regular blog post! (I am really going to try!!)