Coconut Curry Mosh-Up with The Bear

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This will feed four very hungry fuckers.

Don't Panic - Use Organic!

For The Coconut Curry:

Ingredients:

2 tablespoons cold pressed coconut oil
1/2 teaspoon salt
1 tablespoon fresh, peeled grated ginger
1 teaspoon whole fenugreek seeds
1 teaspoon turmeric powder
1 teaspoon asafoetida powder (hing)
4 tablespoons red or green Thai curry paste
1 tablespoon tamari
1 cup culinary coconut milk (So Delicious brand also makes one)
1 1/4 cups water
2 small potatoes (chopped into small cubes)
1/2 cup broccoli florets
1/2 cup sliced carrots (sliced length-wise 1'' strips)
1/2 cup zucchini (sliced length-wise 1'' strips)
1/2 cup cauliflower florets
1 1/2 cups chopped Kale (no stems)
1/4 cup red bell pepper slices
1/4 cup yellow bell pepper slices
1 tablespoon lime juice
1.5 teaspoons coconut sugar (or turbinado if not avail.)
2 packages Gardein Crispy chik-n (cooked as instructed on package)
**** Or you can use 2 cups cooked chickpeas. Or 2 cups grilled tempeh or tofu

Cooking Instructions:

Put coconut oil in large pot. Heat medium flame. Add ginger, fenugreek, asafoetida, turmeric, Let heat medium flame 2 minutes. Add potatoes. Keep stirring and let the spices cover them. Keep lid on.
When potatoes get slightly soft Add all your veggies except peppers and kale. Cook 7 minutes covered medium flame til veggies get tender
Add peppers cook 2 minutes
Drop in coconut milk, curry paste and Gardein (or chickpeas, tofu etc).
Cook three minutes - stirring.
Add water - then kale, salt, lime juice, tamari and sugar,
Lower flame - Let the veggies simmer and get tender - not mushy.

Add on top of rice.


Rice
2 cups rinsed and drained Jasmine rice
4 cups water
pinch of salt
1 tablespoon coconut oil.

Directions

Bring water to a boil. Add salt,oil and rice
Bring back to a boil then lower flame. Cook covered 15 minutes very low flame. Remove and let stand covered for ten minutes more