Turmeric Coconut Rice and Cauliflower Tarkari Curry
It feels as though, as of late, I am living 4 different lives. Scheduling has become nonexistent, sitting down to eat a meal has become a luxury, and, to allow for quick-changes between class, meetings, and auditions, my car is now filled with half of my closet. I am a crazy bag lady.
There have been moments though, through the chaos of the last few weeks, where everything seems to align into this strange constellation-like map in my mind. All of what I’m doing has a purpose. I’ve chosen this path, and above all, I am so incredibly grateful for so, so many things.
I’m finding that the more I slow down, look around, and truly recognize how fortunate I am, even for a moment, the more manageable it all seems to become. This clarity through gratitude also makes it a lot easier to recognize what is truly important, and what aspects of the day contain unnecessary worries.
I am so very thankful for the few hours I have on Sunday evenings to plan a bit ahead. A batch each of Olive’s Scones and Oatmeal Breakfast Pie guarantee that I have the kind of breakfast that keeps me happy throughout the rest of the day. And, on the best of these Sundays, I’ll triple a dinner recipe to make the evenings easier too.
On long days especially, I want and need to come home to a healthy dinner that calms me down. Potatoes, curry, and coconut rice do just that. With the addition of turmeric, this recipe is fantastic for resetting at the end of the day.
Turmeric gives curry its yellow color. For centuries it has been used in Indian medicine and cooking, and contains a medicinal compound known as curcumin. This compound has tremendous anti-inflammatory properties that are comparable to some anti-inflammatory drugs. When ingested with cauliflower, turmeric helps prevent the spread of cancerous growths in the prostate.
Turmeric is an antioxidant, it stimulates the growth of neural pathways in our brains and detoxifies the liver. You should be eating it.
Turmeric Coconut Brown Rice
- 1 tsp. coconut oil or grapeseed oil
- 1 1/2 c. brown basmati rice, rinsed
- 1 c. coconut milk
- 2 c. vegetable broth
- 1 tbs. turmeric
- 1 tsp. cumin
- 1/2 tsp. coriander
- 2 bay leaves
In a pot over medium high heat, heat the oil and then add the rice, stir and cook for 2 minutes. Add the remaining ingredients, stir well to combine. Bring to a boil then lower the heat to a simmer and cover the pot. The time it takes the rice to cook will depend on what type of rice you are using.
Cauliflower Potato Tarkari Curry
- 3-4 russet potatoes, medium
- 2 tbs. coconut oil or neutral high heat oil, like grapeseed oil
- 1 onion, diced
- 1 tbs. fresh ginger, grated
- 1 tsp. cumin
- 2 tsp. garam marsala
- 1 tsp. turmeric
- pinch of ground cloves
- 1 head of cauliflower, medium to large, cut into florets
- 1/2 c. vegetable broth
- 1/4 lbs. green beans, cut into 1 inch pieces
- 4 carrots, chopped 1/2 inch pieces
- 1 1/2 c. peas, fresh or frozen
- Bunch of green onions, chopped
Bring a medium pot of water to boil, add the potatoes and boil until cooked through. Drain, and set aside to cool. Once cool, cut into 1 inch pieces and set aside.
In a large pot, heat the coconut oil over medium, add the onion, stir and let cook for 4 min. Then stir in the ginger and all of the spices. Allow the spices to cook for 1 minute, then add the cauliflower and stir well, coating the cauliflower in the spice mixture. Add the vegetable broth, cover with a lid and let cook for 5 minutes. Then add the chopped potatoes, green beans and carrots (and the peas if they are fresh), stir well, cover and cook for another 5 minutes or until the vegetables are cooked well. Then add the peas if you are using frozen peas.
Serve up the rice and tarkari together and top with green onions.