Step 1

Prepare and cook the rice. Rice naturally contains the toxic element arsenic. You can check out different methods discussed on web to reduce the amount of arsenic in your boiled rice. This is the one I use: Rinse the rice until the rinsing water comes out clear. Add 10 cups of water to 1 cup of rice into your cooking pod and bring it to boil. Boil it for about 6 min (8 min for whole grain rice). Pour out the water. Your rice in the cooking pod will be still wet. So, put the cooking pod with the wet rice back on the stove. Keep it on low heat until the remaining water evaporates.

Step 2

In the meantime while you bring the rice to boil:
Wash the garlic, ginger, sweet potatoes and broccoli.
Cut the sweet potatoes into 2cm cubes.
Grate the ginger, squeeze the garlic.
Put the grated ginger, the squeezed garlic, 1 tsp of cumin powder, 1 tsp of turmeric powder, 1/2 tsp of coriander powder and the dried chili into a small bowl and mix it. This will be now your individually freshly made curry paste. Using original ingredients of curry instead of buying curry powder or curry paste gives you more control about the outcome and prevents you from buying unwanted ingredients containing preservatives, sugar etc. This is also a nice option to try out different curry variants by using different spices at this stage.

Step 3

Preheat your cooking pot, medium heat, add 4 tbsp of coconut milk and let it boil.
Add your curry paste and fry it for about 2 min.
Slowly stir it the remaining coconut milk.
Add salt and 600ml of water, the sweet potato cubes, bring it to boil and boil it for about 10 min until the sweet potato cubes are almost soft and ready to eat.
If you want to use your curry as a pre-preparation meal take off this part of the curry at this stage, let it cool down and put it into your freezer. Later when you like to warm it up again, bring it to boil just continue with step 4 in order to use fresh vegetables for your pre-prep meal.

Step 4

While for coconut curry is boiling, cut the broccoli. Slice the stalk into thin slices and the florets into half. Let it boil for about 3 min at medium heat.
Turn down the heat. Squeeze out 1 lime. Stir in the 2/3 of the lime juice and 2/3 of the peanut butter. Let it sit for 2 min. Add some salt, peanut butter and lime juice according to your taste.
Serve the curry. Add the boiled rice on top. Garnish it with fresh basil leaves.
Try out different garnishes like fresh coriander to get different variants of tastes.

Enjoy!

* Nutrition details:

Glycemic load (GL): Indicates how much glucose your meal contains and how this will affect the insulin reaction in your body. You can use a total consumption value of 100g GL per day as orientation. Meaning, if you have 3 meals per day, try to stay below the 33g GL per meal to avoid overconsumption of natural sugar. For example one average banana peeled (100g) comes with a GL of 16. One small portion of white rice (40g uncooked) has a GL of 22.

Protein / 100 kcal: In order to have a filling meal and to ensure to achieve the recommended minimum protein intake of 0.8g protein / kg body weight per day a ration of more than 3g protein / 100 kcal is a good orientation for this indicator for each meal.

Vitamins and minerals: Percentages represent the percentage of recommended daily intake (based on FDA’s Daily Value). Mentioned vitamins and minerals have a particular high nutritional density in this dish. Means, if you would only eat this dish for one day, you would easily exceed the 100% of recommended daily intake for the mentioned mineral or vitamin. Please take into account that these values are just for orientation and might vary depending on your individual situation e.g. if you are a professional athlete, pregnant etc.

Costs: Approx. costs of organic ingredients in Germany