INGREDIENTS
- 1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed.
- 1 tablespoon coconut oil or olive oil
- 1 small white onion, chopped (about 1 cup)
- Pinch of salt, more to taste
- 1 tablespoon Garlic Man® Plain Ginger
- 4 teaspoons Garlic Man® Crushed Garlic
- 1 red bell pepper, sliced into thin long strips.
- 1 yellow, orange, or green bell pepper, sliced into thin strips.
- 3 carrots, peeled and sliced on the diagonal into thick rounds (about 1 cup)
- 4 tablespoons Garlic Man® Portuguese Garlic & Chillies
- 1 can regular coconut milk
- ½ cup water
- 1 ½ cups packed thinly sliced kale (tough ribs removed first)
- 1 ½ teaspoons coconut sugar or brown sugar
- 1 tablespoon soy sauce
- 2 teaspoons Garlic Man® Lemon Juice
- Garnishes/sides: handful of chopped fresh basil and Garlic Man® Madeira Sauce
INSTRUCTIONS
- To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice, and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
- To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add Garlic Man® Plain Ginger and Garlic Man® Crushed Garlic and cook until fragrant, about 30 seconds, while stirring continuously.
- Add the bell peppers and carrots. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add Garlic Man® Portuguese Garlic & Chillies and cook, stirring often, for 2 minutes.
- Add the coconut milk, water, kale, and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and kale have softened to your liking, about 5 to 10 minutes, stirring occasionally.
- Remove the pot from the heat and season with soya sauce and Garlic Man® Lemon Juice. Add salt (I added ¼ teaspoon for optimal flavor), to taste. If the curry needs a little more punch, add ½ teaspoon more soya sauce, or for more acidity, add ½ teaspoon more Lemon Juice. Divide rice and curry into bowls and garnish with Garlic Man® Madeira Sauce
