1 1/2 cans coconut milk
1/2 cup alomond milk
1/4 cup flour
5 tablespoons curry powder
1 tablespoon cumin
1/2 tablespoon coriander
1/4 tsp cayenne pepper (or more if you like it spicy!)
Directions bring 2 cups water to a boil, add brown rice, bring back to a boil, then cover for about 35 minutes. Finely chop half of one large sweet onion, grate the other half. Heat up 2 tablespoons olive oil and add onion. Fry onion about 20 minutes, until reduced and very soft. Add coconut milk. Stir flour into almond milk, then slowly whisk in -add spices. Heat for four minutes, stirring frequently. When rice is finished ladle sauce on top of rice. I served this with soy "chicken" I bought, but it's better just to have the rice and the sauce. This dinner was very fillng, and delicious! My husband loved everything, except he had chicken with his.
I also made this recipe with shrimp and Quinoa instead of rice, and it was very good!
Quinoa is an ancient grain-like food with more protein than any other grain, it is easy to digest, with a mild flavor, and was complimented very well by the curry.
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