20 min. Coconut Mango Curry Rice

INGREDIENTS: 

Basmati Rice

Mushrooms

Broccoli 

Fresh or frozen mango chunks

 ~1/4 cup canned coconut milk

1 tsp. Curry powder

1/4 tsp. Tumeric powder

1/2 tsp. Garlic powder 

1/4 tsp. Ginger powder

Handful of fresh cilantro (stems removed) 

Pink Himalayan Salt/ Black Pepper 

*Adapt the amount of rice, broccoli, mushrooms & mango to the number of people you need to serve by eyeballing it. I rarely ever cook using exact measurments :) 

Optional Toppings:

Coconut flakes, Avocado slices, Sesame seeds, Siracha sauce

HOW TO: 

• Cook basmati rice according to package directions depending on how many people you need to serve

• Steam broccoli in the microwave or on the stove (cut into pieces, place in a microwave safe bowl with 3 Tbs. of water, cover, and cook on high for 3-4 minutes)

• Heat a few Tbs. of coconut oil in a pan. Bring to high heat and add in mushrooms. Let them sit for 1 min without moving, then reduce to med. heat, and stir until soft.

• Add mango chunks to the pan and stir until warm and soft. Add in the pre-cooked rice and broccoli and stir together.

• Add all of the spices to the pan and mix in the coconut milk 1 Tbs. at a time. You can always add more to make it creamier but you can never remove it if it gets too liquidy so be careful! Stir until you've got your desired consistency.

• Transfer to bowls and top with fresh cilantro leaves. Add any additional toppings you like & enjoy!