Mixed Vegetable Curry with Brown Basmati Rice

For Brown Basmati Rice: Put a small dollop of coconut oil in the bottom of a pan on medium heat.

Add your Basmati rice and lightly toast the grains for about 5-7 minutes.

Transfer your toasted grains into an uncovered saucepan, add your water and vegetable broth and bring to a boil. Once boiling, reduce heat to a simmer, toss your cardamom pods and coconut oil into the saucepan, stir and cover tightly with the lid. The rice will cook down until all of the liquid is gone. Do not stir during the cooking process and do not peek! It will take 30 to 45 minutes, so when the half hour ends, check on the rice by listening to the pot. The rice is done when you can no longer hear the sputter of water. I like to use a glass saucepan for this rice so I can see what the status is. Once water is absorbed, turn off heat and let rice stand for several minutes. Fluff with a fork to finish. Backing up though, after you close the lid on the boiling rice to simmer, you should start your curry.For

Mixed Vegetable Curry: Make a curry paste by mixing the bunch of cilantro leaves (stalks removed), red onion, ginger and garlic in your food processor.Now, make a cashew cream by blending the cashews and pure water together until completely smooth.

Place a small dollop of coconut oil in a pan over medium-high heat.

Transfer your curry paste to this pan and brown the paste.Once golden-browned, add remaining curry ingredients, including your cashew cream, and stir well. Cook over medium heat for about 10 minutes.

Remove sweet potato from oven and chop into small cubes.

Add potato to the curry and cook for another 7-10 minutes.

Serve with your fluffy and delicious Basmati rice. Keeps in the refrigerator for about one week. Just reheat on the stove. Never a microwave. Do you like this recipe?Be a doll and Tweet about it, Pin it and/or share it on Facebook (I bet some folks out there in the world will be thankful you did).Sharing rules and I sure do appreciate it.And because I love YU