Green Coconut Curry

The Royal Burgundy beans from my garden were so gorgeous but when they are cooked they lose their color, so I wanted to display them in the picture. The bright purple is an indication of antioxidant activity. Because the purple color shields the beans from the sun, it is high in phytonutrients.

Green Coconut Curry

2 c short grain brown rice

1 yellow onion, sliced

3 stalks celery, sliced at the diagonal for presentation

2 c green beans, halved

1 large yellow squash (or 2 small), cut in matchsticks

1 zucchini, cut in matchsticks

3 small heads broccoli (or 2 large), cut to bite sized pieces

1T peanut butter (natural)

2 T almond butter (natural)

4 cloves garlic, minced

2 tsp fresh ginger, minced

2 tsp liquid aminos (more, if desired)

2 tsp curry seasoning

1 1/2 tsp green curry paste

1 can coconut milk (I use full fat so it's not too watery)

2 T fresh mint, plus more for garnishing if desired

1/4 c fresh basil, plus more for garnishing if desired

3 T cilantro, plus more for garnishing if desired

3 T cashews, for garnish

Cook 2 c (dried) of the rice according to package directions.

Start the yellow onion in 3T water and cook until translucent, then add all other ingredients in order, cooking for 15 minutes more (or until tender but not mushy). We like ours along with potstickers, but that is completely optional.