Organic Vegetables:
1/2 Onion Slivered and diced smaller
4-6 Cloves Garlic minced
1 tbs. Ginger diced small
3-4 Large Carrots, peeled, chopped diagonal small
1/2 head of Cauliflower cut to small crowns
1 Cup Potatoes peeled, quartered small
1 Cup Green Frozen Peas

1 jar Jovial Chickpeas sautéed separately

1 tbs. Tumeric/
Black Pepper grounded
Malton Salt
1- 1/1&2 tbs. Yellow Curry Powder
2 Cinnamon Sticks
1 tsp. Cumin Seed and Coriander toasted and mashed in mortar
1 tbs. Fresh Flowering Thyme

1 &1/2 Can Organic Coconut Milk
1/2 Can Diced Organic Tomatoes

GARNISH: Cilantro, Cilantro flowers, Jalapeno, Harissa hot sauce, lime squeeze, side of Chapati bread, Chutney yum!


2 cups water

1 Cup Black Rice

Boil water, rinse rice and add, simmer and cover for approximately 15 – 20 minutes. Check for doneness. Set aside. I usually use less water for this rice but somehow it turned out perfect.

Start curry sauce early in day. Put the coconut milk, tomatoes and spices and simmer on low heat in an iron pan for approximately 15 minutes. Let sit until close to dinner around 4. Heat coconut oil in skillet or wok, add onion, stir for 3 minutes, add the garlic, ginger, stirring. Add the carrots, Potatoes and simmer for stirring add some water to pan and cover, cook for approximately 10 minutes, add the Cauliflower and cook stirring for 5 minutes. Add the mostly cooked veggies to the curry sauce and blend adjust with adding more coconut milk, water and add the peas at the last 2 minutes. Serve over black rice.

It was rainy and cold today, we’ve really needed this rain here in California so loved every minute and wanted to make something with heat. Curry is always a good idea. This may sound difficult but it’s not, it’s just cooking the veggies separately and marinating the coconut milk, your veggies will soak up the flavors nicely. I felt the cinnamon, cumin, and my cilantro flowers from the garden was key. The black rice was the perfect combination. It tasted DIVINE. Enjoy!

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