INGREDIENTS

•     ( Prep: , Cook: 1 Hour 30 Minutes )

1 cup brown basmati rice, rinsed
2 teaspoons coconut oil or olive oil
1 small white onion, diced
1 tablespoon finely chopped fresh ginger (about a 1-inch nub of ginger, peeled and chopped)
2 cloves garlic, finely chopped
Pinch of salt
½ bunch asparagus, tough ends removed and sliced into 2-inch long pieces (to yield about 2 cups prepared asparagus)
3 carrots, peeled and sliced on the diagonal into ¼-inch wide rounds (to yield about 1 cup sliced carrots)
2 tablespoons of Dangold’s Thai Green Curry spice blend.
1 can (14 ounces) coconut milk (I used full-fat coconut milk for a richer curry)
½ cup water
1 ½ teaspoons coconut sugar or turbinado (raw) sugar or brown sugar
2 cups packed baby spinach, roughly chopped
1 ½ teaspoons rice vinegar or fresh lime juice
1 ½ teaspoons soy sauce** (I used reduced-sodium tamari)
Garnishes: handful of chopped fresh cilantro and red pepper flakes, to taste

DIRECTIONS

1. Bring a large pot of water to a boil before beginning to cook the rice. Continue to boil for 30 minutes, adding the rinsed rice as needed to prevent overflow. Remove it from the heat, drain the rice, and return it to the pot. Set aside for 10 minutes or until ready to serve, covered.
2. Over medium heat, heat a large skillet with deep sides. Add a couple teaspoons of oil once it's hot. Cook the onion, ginger, and garlic for about 5 minutes, stirring frequently, with a sprinkle of salt. Cook for 3 minutes more, stirring occasionally, after adding the asparagus and carrots. Then add the Thai Curry Spice Blend
3. Pour in the coconut milk, along with 12 cups of water and 12 teaspoons of sugar. Bring the mixture to a low boil. Reduce the heat as needed to keep the carrots and asparagus tender and cooked through, about 5 to 10 minutes.
4. When the vegetables are done, stir in the spinach and cook for 30 seconds, or until the spinach has wilted. Remove the curry from the heat and season with soy sauce and rice vinegar. To taste, season with salt and red pepper flakes. Divide the rice and curry into bowls and top with chopped cilantro and red pepper flakes, if desired.