Adaptogenic Yellow Curry


Let's dive into this delicious dish together shall we


1/3 cup of Rice
400ml can coconut milk
2 tbs Gluten Free Soy Sauce
1 tsp Miso Paste
1 tbs Real Maple Syrup
2 tsp Mutha's Mushroom Blend
Handful of cauliflower (chopped up)
Handful of Baby Spinach
1 cup of cherry tomatoes cut in half
Generous Dash of Coriander
* non vegan option - add in 1/3 cup of Yogurt*

 Curry Paste

Juice of 1 lime
4 tsp of M.E's CHILL OUT BLEND
3 cloves garlic
1 long red chili pepper
Black pepper
1 tsp salt

Follow these Steps for Success

1. For curry paste, toss the garlic & chili pepper & the rest of the curry paste ingredients into your high speed blender. Then add into blender 1/2 cup of water & coconut milk to soothe paste. Add more water if needed*

2. Start cooking your regular or coconut rice in rice maker or on stovetop. 

3. On medium-low heat, pour curry paste from blender with a little oil into separate frying pan. Cook this for a couple of minutes

4. Add soy sauce + miso, maple syrup, Mutha's Mushroom Blend & veggies to the paste in frying pan and cook for 10 - 15 minutes

6. Once rice is finished. Serve on top of your rice [drool]