Serves: 8

Ingredients :

2 ½ cps brown Jasmine rice or long grain brown rice, rinsed well, soaked in water for an hour
2 cups chopped onions
2 tablespoons finely grated fresh ginger
1 bell red bell pepper, deseed if desired, cut into 2-inch long strips
1 bell green bell pepper, deseed if desired, cut into 2-inch long strips
1 bell yellow bell pepper, deseed if desired, cut into 2-inch long strips
1 bell orange bell pepper, deseed if desired, cut into 2-inch long strips
4 cloves garlic, pressed or minced
2 tablespoons coconut oil or olive oil
Sea salt to taste
4 tablespoons Thai red curry paste
1 cup water
3 cups packed, thinly sliced kale, discard hard ribs before chopping
2 tablespoons soy sauce or tamari
3 tablespoons coconut sugar or brown sugar
4 teaspoons rice vinegar or fresh lime juice
½ can (from a 14 ounces can) regular coconut milk
To serve:
Chopped fresh cilantro or basil
Red pepper flakes
Chili garlic sauce or sriracha (optional)

Directions :

1. To make rice. Boil a large pot of water over high heat. When water starts boiling, drain the water from the soaked rice and add it to the pot. When the water starts boiling again, turn the heat to low heat and cook until the rice is tender.
2. Turn off the heat. Strain the rice in a colander and add it back into the pot. Keep the pot covered until lunchtime.
3. To prepare curry: Pour oil into a large skillet and let it heat over medium heat. When the oil is hot, add onion and a bit of salt and cook until soft and light pink.
4. Stir in ginger and garlic and cook for some seconds until you get a nice aroma.
5. Stir in all the bell peppers and carrots. Cook for a few minutes until the bell peppers are slightly tender.
6. Stir in curry paste. Stir every now and then for about 2 minutes.
7. Stir in sugar, kale, water, and coconut milk. If you can get Tuscan, dinosaur, or lacinato kale, that would be great.
8. When the mixture starts boiling, turn down the heat to medium heat and cook until the vegetables are cooked as per your preference. Make sure to stir the curry occasionally.
9. Turn off the heat. Add rice vinegar, tamari, salt, and pepper. Mix well. Taste the curry and add more tamari, rice vinegar, or salt if necessary.
10. Garnish with cilantro and red pepper flakes and serve.
11. Serve rice and curry. Serve with sriracha sauce if desired.
12. You can store leftover curry and rice in separate airtight containers in the refrigerator. It can last for about 4 days.