TURMERIC COCONUT MILK VEGETABLE CURRY ENJOY DAN:

TURMERIC COCONUT MILK VEGETABLE CURRY by CHEF DAN:

Serves 4

INGREDIENTS;
1 cup basmati rice

1 (19.5 Oz) can Mae Ploy coconut milk

1/2-cup water

2 heads of broccoli florets, chopped

4 rainbow carrots

1/4-cup tart cranberries

2 teaspoon EACH turmeric powder, and tandoori masala

2 bay leaves

Kosher salt and freshly ground black pepper to taste

2 tablespoon coconut oil

2 cloves garlic, chopped

1/2-shallot, chopped

1 tablespoon lime juice

1/4-cup roasted pine nuts

DIRECTIONS:

1.   In a Copper Chef, square pan over low-heat roast pine nuts until golden brown, set aside.

2.   In the same Copper Chef pan add coconut oil over medium-low heat.

3.   Once it's fully melted and garlic and shallot.

4.   Let simmer until the onion is translucent and garlic starts to turn brown.

5.   Add a pinch of salt.

6.   Add coconut milk and water and bring to a boil.

7.   Let boil for 3-4 minutes.

8.   Add turmeric, and next 2 ingredients and salt and pepper to taste.

9.   Add broccoli, carrots and cranberries and bring to a boil for about 20 minutes, or until vegetable are tender.

10.                Stir in lime juice, and pinch in a of cayenne pepper.

ENJOY DAN:                                  SING SONGS AND PLANT SEEDS