Steamed seasonal vegetables with homemade curry, soybean sprouts, and sprouted brown rice.

Name: Steamed seasonal vegetables with homemade curry, soybean sprouts, and sprouted brown rice.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: - 2 carrots, cut into cubes; - 1 broccoli or romanesco cabbage, in florets; - 250g shiitake or button mushrooms; - 200g organic soybean sprouts; - 6 shallots, peeled; - 3 garlic cloves; - 1 piece of ginger; - 1 tablespoon ground turmeric; - 2 tablespoons coconut oil or 125ml coconut milk; - 6 tablespoons sesame oil; - 1 red chili, chopped; - 1 splash of lemon juice; - 4 tablespoons tamari or shoyu; - 1 bunch of chopped cilantro; - 2 cups brown rice, soaked for 12 hours

Appetizers

Difficulty: Easy

Preparation time15 minutes

Cooking time30 minutes

Steamed seasonal vegetables with homemade curry, soybean sprouts, and sprouted brown rice.

Discover a simple and healthy recipe of steamed vegetables with homemade curry sauce and sprouted brown rice. Perfect for a balanced meal, this recipe combines spicy flavors with seasonal ingredients, all in a light and nutritious version.

See the recipe

Ingredients

For the steamed vegetables:

2 carrots, cut into cubes
1 broccoli or romanesco cabbage, in florets
250g shiitake or button mushrooms
200g organic soybean sprouts

For the homemade curry sauce:

6 shallots, peeled
3 garlic cloves
1 piece of ginger
1 tablespoon ground turmeric
2 tablespoons coconut oil or 125ml coconut milk

For the raw Thai sauce:

6 tablespoons sesame oil
1 red chili, chopped
1 splash of lemon juice
4 tablespoons tamari or shoyu
1 bunch of chopped cilantro

For the rice:

2 cups brown rice, soaked for 12 hours

Recipe

Steam the vegetables for 18-20 minutes. Add the soybean sprouts 2 minutes before the end.
Soak 2 cups of brown rice in 4 cups of spring water for 12 hours. Then bring the rice to a boil, reduce the heat, and cook for 10-12 minutes. Let it rest for 20 minutes with the lid on.
For the curry sauce: Steam the shallots, garlic, and ginger for 20 minutes, then blend with the turmeric and coconut oil or coconut milk until you get a creamy sauce.
For the Thai sauce, mix all the ingredients together and set aside.
Serve the rice in bowls, top with curry sauce, add the steamed vegetables, and drizzle with the raw Thai sauce and soybean sprouts on top.

Thank you to Véronique from EAVD school for this recipe.