Who doesn’t love a slightly spicy curry bowl? There’s just something soothing about a bowl full of sticky rice, slightly sautéed vegetables and warm coconut milk with a spoonful of green curry paste. Although my Vegan Green Curry Bowls are truly easy to make, they look as if you’ve spent some serious time in the kitchen. The stunning purple sticky rice from Alter Eco Foods grounds this dish and gives it a depth of earthy flavor that I love. I’ve chosen not to include tofu or tempeh in this dish but feel free to boost with any protein of your choice.
Reducing the amount of junk we eat is often challenging, however, I find it useful to follow a simple protocol for staying on track when it comes to eating for life. I typically incorporate a “cleanse” day during my weekly routine by limiting my plant-based protein (tofu, tempeh, beans, lentils, protein powders, supplements, etc.) and increasing my intake of organic veggies. I love eating clean, simple foods that give my digestion a bit of a rest. A cleanse day might consist of a green smoothie, raw salad, raw soup, raw veggie bowl; or warming foods like sautéed veggie bowls and soups (depending upon the season). I don’t deprive myself, instead I eat three meals and may even have a snack. I focus on lots of vegetables! I eat until I feel satisfied. No rules, no counting calories, just focused attention on eating my veggies and chewing every bite.
Alter Eco Foods
Are you drawn to those carefully crafted and creamy truffles at the Whole Foods checkout stand? Well folks, these sweet bites are a product of Alter Eco Foods. Alter Eco is a brand built around the idea that people can (and will) work together across cultures and continents to improve the way food is grown and processed. They believe we all have the right to share in a collective feast of foods that have been carefully grown by people who care. The end result is some pretty amazing products we can all feel good about eating.
Alter Eco Products include: Chocolates, Truffles, Quinoa, Rice, and Sugar
I hope you’ll visit the Alter Eco Foods website and spend a little time reading about the relationships they have nurtured with farmers and co-ops in order to bring us high-quality food.
“Alter Eco is based on the premise that food is fundamental to life – and whole, healthy, delicious food can make life better for people all over the world. By working directly with the small-scale farmers who grow our quinoa, rice, sugar and cacao, helping them institute Fair Trade and Organic practices and assisting them in improving both quality of food and quality of life, we’re creating a system that benefits everyone involved. Our values extend to the flora, fauna and fields – we work with our co-op partners to preserve heirloom grains, replenish and reforest the land. And as a GHG Protocol 3 Carbon Zero business, we offset more carbon than we emit.”
- 1 cup Alter Eco Purple Sticky Rice
- 2 cups water
- pinch of Himalayan sea salt
- 1 tablespoon coconut oil
- 4 heads baby bok choy
- 4 carrots, peeld and sliced
- 1 yellow onion, sliced into thin pieces
- 4 scallions, sliced - include both white and green parts
- 2 teaspoons finely chopped garlic (or to taste)
- 2 cloves garlic, finely chopped
- 1 tablespoon mirin
- 1 tablespoon coconut aminos
- 2 tablespoons black sesame seeds
- 1 mango, sliced
- 2 tablespoons raw pumpkin seeds
- Optional: For added protein, add baked tofu or tempeh
- Meat of one young Thai coconut (or 1 can coconut milk)
- Coconut water from the Thai coconut
- 2 tablespoons Green Curry Paste
- Prepare rice according to package directions, however, I always add a pinch of Himalayan sea salt to my rice before cooking.
- Using a large skillet, heat coconut oil over medium heat. Add sliced onion and carrots. Sauté 3-4 minutes.
- Add 1 tablespoon Mirin, finely chopped garlic and ginger.
- Give a good stir and continue cooking for another minute or two.
- Lay baby bok choy leaves over the top of vegetables and sprinkle with one tablespoon (or to taste) of coconut aminos.
- Cover the pan and let steam for about 1-2 minutes. Just until bok choy begins to soften.
- Raw Coconut Curry Milk
- Using a high-speed blender like a Vitamix, add cleaned coconut meat, coconut water and two tablespoons of green curry paste. Give it a whirl until it's nice and creamy. Feel free to add veggie stock or water to thin out.
- It's totally okay to warm your coconut milk in a saucepan, however, I typically don't. I find the warm rice and veggies create enough heat. No need to use another dish! 🙂
- Spoon rice into four bowls. I like to place my rice just to one side, basically dividing my bowls into thirds.
- Add prepared veggies next to the rice.
- Place coconut curry milk next to the cooked veggies.
- Sprinkle with chopped scallions, sesame seeds and mango slices.
- Not shown: Feel free to add a little cilantro as well.
- vegan, gluten-free, dairy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.