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Ingredients
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4 cups
Brown rice, cooked
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2
Heaping cups broccoli florets
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1 cup
Carrots, julienned
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1/4
Head purple cabbage, thinly sliced
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6-8
Large crimini mushrooms, sliced
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2 tsp
Olive oil
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Cilantro
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Lime wedges
Green Curry Sauce
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1 cup
Raw cashews
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2 tbsp
Green curry paste
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14oz can
Coconut cream
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1 tbsp
Lime juice
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2 tsp
Fish sauce
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1-2 tsp
Brown sugar
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1/2 tsp
Salt
Method
- To make the curry sauce, combine all ingredients in a Vitamix blender and blend on high until for 2 minutes.
- In a small bowl, coat the mushrooms in the olive oil. Set a pot fitted with a steaming basket and 1 inch of water in it over low heat. Place the broccoli and mushrooms in the basket and steam until the broccoli is tender, about 5 minutes.
- Assemble bowl by layering the veggies over the brown rice and drizzling with curry sauce. Garnish with Toasted coconut, cilantro and a squeeze of lime.