Monday, April 15, 2013

Curry Rice and Cabbage (vegan)

Curry Rice and Cabbage

Recipe By     :Ellen M. Ennis Davis
Source: "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:"http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size : 8
Cuisine: "Vegetable Entrees"
Categories    : Corn Free, Dairy Free, Egg free, Gluten Free, Vegan

2        Tablespoons Coconut Oil
1 1/2 Cups Short Grain Brown Rice
1        Onion -- sliced
3        Cloves Garlic -- minced
2        Teaspoons Mustard Seed
2        Teaspoons Coriander
4        Tablespoons Curry Powder
1        Tablespoon Chinese Chili Garlic Sauce
2        Teaspoons Salt
1/2     Teaspoon Pepper
1/2     Head Cabbage -- sliced 1/3-inch thick
1        Bell Pepper -- chopped
2        Stalks Celery -- sliced
2        Cups Water
2        28 Oz Cans Diced Tomato
1        14 Oz Can Coconut Milk

Heat oil in dutch oven with a lid, Add Rice and toast until golden brown.

Add onions, garlic, mustard seed, coriander, curry powder and stir fry until onions are soft.

Add chili garlic sauce, salt and pepper then cabbage, bell pepper and celery, stir until combined.

Add water, coconut milk and tomatoes and bring to a boil.

Reduce heat, cover and simmer for 45 minutes.

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Per Serving : 361 Calories; 18g Fat (41.1% calories from fat); 7g Protein; 52g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 173mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 Fat.