For some reason, meat eaters have the view that all we eat is kale and bird seed all day. They might be a little disappointed, and impressed at the same time, to learn that we do actually come up with some pretty incredible meals. I think a lot of that comes down to exploring wide varieties of herbs and spices, and constantly thinking outside of the box. I guess that was part of my intention when I created this new recipe, which now features in my diet mostly every week!
Black rice is pretty unique and not often found in mainstream supermarket shelves, rather you’ll likely have to hunt a packet down in an Asian grocer. I think sometimes I get a bit bored of brown or white rice, and it’s always nice to mix up all appearances, taste and nutritional highlights when using black rice.
Unique cancer-fighting compounds called anthocyanins are found exclusively in black rice, along with scores of other powerful antioxidants. The protein count is richer in black rice (than white or brown), as are levels of iron, detoxifying compounds and fiber for optimal digestive health.
One of the best leafy greens you can eat has to be spinach. One cup has off the scale readings of vitamin K when examining your recommended daily intake. Vitamin K plays so many important roles in the body, from circulation to bone health and even in combating types of cancer. Especially in a vegan diet, it’s important to focus on foods that keep bones strong and healthy.
Vitamin K works with calcium and keeps this mission statement in mind, and guess what? Spinach is also a great source of calcium!
You’ll notice the lime, tamari and ginger to be quite the fine combination for your taste buds, one you might like to steal for other dishes! To add a creamy texture, I included pumpkin to really amp up your intake of vitamin A and vitamin C.
Vitamin A has been known to work as an antioxidant within the body, helping to reverse damage caused by a poor diet and other toxins present within the body. Vitamin C is also similar acting as it improves immunity by naturally giving damaged cells a helping hand to restore themselves. You may have heard of vitamin C as the muscle of the immune system.
Thai Curry with Black Rice
- 1 small broccoli head cut into small florets
- 1 carrot diced
- 1/2 small pumpkin peeled and cut into cubes
- 2 cups fresh spinach leaves
- 1 medium yellow onion finely diced
- 1 cup firm tofu cut into cubes
- 1 celery stalk diced
- 2 tsp coconut oil
- 1 tbsp Thai red curry paste
- 1/2 cup full fat coconut milk
- 1/2 cup purified water
- 2 cloves garlic crushed
- 1 tbsp fresh lime juice
- 1 tbsp tamari sauce
- 2 tsp turmeric powder
- 1/2 inch ginger piece peeled and grated
- Freshly ground black pepper
- To serve: 1 cup black rice cooked according to instructions, coconut yogurt, sprouts
- Heat the coconut oil into a medium pot, and add the onion.
- Cook for four minutes, over medium heat, stirring frequently, until translucent.
- Add the grated ginger and garlic cloves, and cook for a minute.
- Add the pumpkin, celery stalk, tofu and carrot, toss and cook for five minutes, stirring frequently.
- Add the turmeric and red curry paste, toss to coat evenly, then add the water and coconut milk and mix to combine.
- Bring to boil and simmer for 10 minutes, then add the broccoli and spinach and cook for 5 more minutes.
- Add the lime juice and tamari sauce, season with black pepper and serve over black rice.
I love Thai flavours, and the black rice looks stunning with the curry!
Definitely a favorite of mine too! 🙂
Melissa Griffiths says
I’m going to have to try some black rice soon! This bowl looks so good!
You will love it! Happy to inspire you 🙂
Meredith Youngson says
Hi Ana, gorgeous blog! This bowl looks like everything I want to eat! Love the black rice idea -Mere
Thanks so much, Mere! xo
I am so confused! There are ingredients in the list that don’t get mentioned in the recipe instructions? Disappointing as I didn’t realise till I was almost finished. I just had to guess the rest. Hopefully it works out 🙁
Thanks for letting me know! Don’t worry, this isn’t a complicated recipe and you can add ingredients in different moments, it’s all about the flavors! I’m pretty sure it turned out delicious 🙂
I, like Shelley (the previous commenter), found myself confused by this recipe. I’m annoyed having purchased the products to make this only to find that some items aren’t even included in the recipe. And the response to Shelley is so woefully unsatisfactory. If you are going to blog a recipe at least do readers a favorite and practice due diligence in your publishing it. It seems like blogging 101 that you would ensure an accurate recipe list.
That said, I do appreciate the idea of this recipe and used it as a jumping point for making my own red curry. I will not be using this site again as a resource for my cooking.
I’ve checked the recipe and nothing seems to be missing, plus the recipe was updated after Shelley’s comment. You did not provide any details with what went wrong, so I can’t help you here. And if you even had a point, the tone of your voice cancelled it.
This recipe looks wonderful. However, does the calorie count include the black rice and yogurt? It seems low for all of the ingredients included in a serving. The coconut milk and rice alone add up to about 220 calories per serving in the quantities listed (divided by two).
The calorie count is for the curry alone. I really hope you will like this one, is one of my favorites!
Ana, absolutely amazing! I just made it – and it was simple to cook, your directions were very clear, didn’t have tamari and thai red curry paste so just added chilli and the result is fabulous.
Thank you, will definitely save this recipe.
Thanks so much for the feedback, I’m really happy you liked the recipe and the adjusting you made just adding chilli sounds perfect!
Wow this was yummy and I will be making again and again. I made a few tiny tweaks 1. used a teaspoon of fish sauce instead of tamari as I am not vegetarian. 2.used a can of organic coconut milk instead of water and coconut cream.