Thai Green Curry with Rainbow Veggies
1 cup jasmine rice
1.5-2 cups water
dash of oil
a few hairs of saffron for color
Rinse with water a few times. Then put rice, water, oil, and saffron in a pan and bring to a boil. Reduce heat and simmer. (Don’t forget to check on the rice while you’re cooking the curry!)
dash olive oil
1 tablespoon fresh ginger, cut into long slivers
14 oz. light coconut milk
2 tablespoons green curry paste
1/2 head purple cauliflower, cut into bite sized pieces
5 tiny butter yellow potatoes, thinly sliced
1/2 bunch of farm fresh kale, chopped to 1-inch thick leaves
1 yellow heirloom tomato, sliced into 8-10 pieces
1 red tomato, sliced into 8-10 pieces
Sea salt to taste.
Pre-heat pan. Add oil and ginger; saute briefly. Add coconut milk, curry paste, cauliflower, and potatoes. Bring to a boil. Reduce heat and simmer for 5 minutes. Add kale. Simmer for 3 minutes. Add tomatoes. Add salt. Simmer for another 5 or so minutes until all veggies are cooked.
Enjoy with the lovely yellow-tinted rice!
