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.