INGREDIENTS
4c chopped white cabbage (or 4 2-handed handfuls, or 8 handfuls)
2 small onions or 1 large, chopped into half moons
1/2 - 1c rice, black/brown/etc
1c green or brown lentils
2 TB fenugreek
2 large carrots, shredded
2 large zucchinis, shredded
1-2c corn
10 dry sun dried tomatoes, sliced finely
1t keens curry
1/2t turmeric
1/4t pepper
1/2t red thai curry paste
1 TB peanut butter
METHOD
1- Boil your black rice, fenugreek and lentils in a pan with ample water. We will drain this after 25 minutes to be rid of the excess arsenic from the rice. Meanwhile prepare your vegetables.
2- Dry fry the onions in a non stick stoneware pan on M-L. stiring frequently Once translucent add curry, turmeric, red thai curry paste, and pepper until fragrant.
3- Add cabbage to the onions, put lid on, and continue cooking stirring occasionally.
4- Once rice, fenugreek and lentils are cooked and drained add to the pot of onions mix (or the other way around, depending on which pot is bigger)
5- Once combined add in the zucchini, stirring frequently. You can now add in the peanut butter and try to incorporate it with the liquid that will naturally, come out of the zucchini.
6- Once the zucchini is started to get translucent add in the corn, carrot and sun dried tomatoes, until warmed through or carrot is desired tenderness.
8- Serve. You can also have this in a sandwich or wrap!
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