Yellow Curry with Brown Rice

Prep Time: 45 minutes

Yield: 10

Ingredients

• ⅕ teaspoons coriander seeds
• ½ teaspoons cumin seeds
• ⅕ teaspoons whole black peppercorns
• 1 whole jalapeno, stemmed, seeded, and roughly sliced
• 1 whole red bell pepper, sliced
• 3 cloves garlic
• ½ tablespoons sliced ginger
• 3 stalks green onion
• 1 teaspoons turmeric powder
• ⅕ teaspoons sea salt
• 1 ½ tablespoons lemon juice
• 1 ½ tablespoons avocado oil
• 2 tablespoons lime juice
• 1 teaspoons lime zest
• 2 14-oz cans full-fat coconut milk
• 7 cups water
• 5 cups mushrooms (any kind), sliced
• 2 whole bell peppers
• 2 ½ cups vegetable broth
• 2 heads broccoli, chopped
• 2 teaspoons sea salt
• ½ cups fresh basil
• 3 whole limes, sliced into wedges
• 2 whole red onions, sliced
• 3 cups brown rice, rinsed
• 3 cups water

Instructions

1. Add coriander seeds, cumin seeds, and peppercorns to a skillet and toast for 4-5 mins over medium heat.
2. Place seeds in a bag and crush with a rolling pin.
3. Add all ingredients to a food processor or blend. Blend until a paste forms.
4. Heat a dutch oven over medium heat, then add 1/2 cup of the coconut milk.
5. Once the coconut milk is bubbling & starting to evaporate, turn down the heat to medium-low and add all of the curry paste. Let it cook for 3 mins.
6. Add mushrooms and saute for 3-4 mins.
7. Add bell pepper and onions, then the water, vegetable broth, and the remaining coconut milk. Stir to combine.
8. Add the broccoli and sea salt.
9. Bring the curry to a boil, then reduce heat & allow to simmer for 10 mins until the vegetables are tender.
10. Take out 1 cup of broth and blend it with fresh basil in a small blender. Add back to the pot.
11. Lastly, add the peas and cook for a few mins to finish the curry. Serve over brown rice and with a wedge of lime.
12. Add rice and water to instant pot, and set to cook on manual for 15 mins.
13. Allow for 5 mins natural release, then fluff with a fork.

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