Saturday, February 27, 2010

In Living Color

I played with my food today, experimenting with colors and flavors and came up with a yummy concoction.

Curried Veggie Stew

1/2 onion
1 organic red pepper*
3/4 cup broccoli
3/4 cup potatoes
1 cup aduki beans
1 tbsp muchi curry
1/4 tbsp powdered ginger
14 oz of light coconut milk

*Conventional peppers are on the Dirty Dozen list and are one of 12 of the most contaminated produce items. Buying them organic is best (look for peppers with stickers that start with a #9).

Heat the coconut milk, ginger and curry. Add the potatoes and cook for 5 minutes. Mix in the broccoli, onions, and peppers until tender. Toss in and warm up the beans. Serve over brown rice. Say "oh" and "ah." Ask for seconds.

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