- Prep-time: / Cook Time:
- Serves 4
This recipe is from Mary McDougall, who is co-author of, The Starch Solution. The book, which includes more than 100 recipes from Mary, is based on Dr. John McDougall’s eating plan of fueling the body primarily on carbohydrates rather than protein and fats.
According to The Starch Solution, “This dish is made with mild Thai green curry paste sold in Asian markets, natural food stores, and some supermarkets. For a spicier variation, substitute red curry paste for the green, or serve hot sauce on the side. For an especially colorful dish, use Thai purple rice in place of the brown rice.”
From The Starch Solution
Find this recipe and more in the Forks Over Knives Recipe App.
- ⅓ cup vegetable broth
- 1 onion, cut into ½-inch cubed
- 1 red bell pepper, cut into ½-inch cubed
- 1 yellow bell pepper, cut into ½-inch cubed
- 2 cloves garlic, crushed or minced
- 1 to 2 tablespoons Thai green curry paste
- 2 cups coarsely chopped napa cabbage
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup sugar snap peas
- 1 tablespoon regular or reduced-sodium soy sauce
- 4 cups cooked long-grain brown rice
- 1 tomato, cut into ½-inch cubed
- 1 tablespoon coarsely chopped fresh Thai or common (field) basil
- 1 tablespoon coarsely chopped fresh cilantro
- 1 cup almond milk or rice milk
- 1 teaspoon coconut extract
- Place the broth in a large saucepan along with the onion, red and yellow peppers, and garlic.
- Cook over medium heat, stirring occasionally, for 5 minutes. Stir in 1 tablespoon of the curry paste, or up to 2 tablespoons for a spicier dish.
- Add the cabbage, broccoli, cauliflower, snap peas, and soy sauce.
- Mix well, cover, reduce the heat to low, and cook until the vegetables are tender, about 5 minutes.
- Add the rice, tomato, basil, cilantro, almond milk, and coconut extract.
- Stir well, then cook until heated through, 2 to 3 minutes.
- Serve hot, on plates or in bowls, with chopsticks if you like.
Note: Coconut extract mixed into rice milk or almond milk makes a wonderful substitution in recipes calling for coconut milk.
Learn how to cookplant-based meals at home
Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.Join the course
Discover finger-lickin’good food with our app
Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.Get the recipe app
Free 5-Day Meal Plan!
Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!
More from Forks Over Knives
Join our mailing list
Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.
Thank you! You have been successfully subscribed.