3/4 cup of coconut milk (w/ 1 tbsp set aside)
1/2 of a small white onion chopped
4 crimini mushrooms sliced
1 cup of broccoli florets
1/2 of a yellow bell pepper cut into large squares
1 small hot house tomato
1/2 of a lemon juiced
3 small cloves of garlic chopped
1 tbsp of light cooking olive or avocado oil
1 tbsp fresh chopped parsley
1 tsp raw honey
1 tsp curry powder
1/2 tsp of garam masala
1/2 tsp of turmeric
1 tsp of sea salt
pinch of cumin
pinch of pepper
1.5 cups of cooked jasmine rice
3/4 cup of water
1. Heat a large nonstick skillet over med-high with half the oil until just before the oil begins to smoke.
2. Add in your mushrooms. Once in the pan, add a pinch of salt and pepper to them. Cook the mushrooms until golden brown on both sides and remove from pan (about 5 minutes). Add a little more oil if the mushrooms soak it all up before they brown.
3. To the same pan, add in your onions. Then the rest of the salt and pepper. Follow this with all of the other dry spices. Cook the spices with the onions until they are nicely toasted and the onions are just starting to brown (about 5 more minutes)
4. In a bowl, pour in 1 tbsp of the coconut milk and the cooked rice. Stir and set aside.
5. Pour the remaining coconut milk into the pan with the curry. Then stir in your water, garlic, honey, parsley and lemon juice. Let this mixture simmer and reduce on medium for 5 min.
6. Taste your sauce and adjust with salt to taste. Add in the broccoli and simmer for another 3-4 min or until all the broccoli becomes bright green.
7. Now take your pieces of bell pepper and place them skin side down directly on your stove top and roast until the skin begins to char. Set aside.
8. To plate, spoon some rice into your bowl, add in the broccoli and sauce. Then top with the mushrooms and peppers. 'Tis lit.