This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"If variety is the spice of life, then my life must be one of the spiciest you ever heard of. A curry of a life." -Paul Child
The dried cranberries can be replaced with raisins: golden raisins would be best. The plump sweetness of the dried fruit is a great complement to the spiciness of the curry.
Servings = 4 | Serving size =about 1 1/2 cups soup with 1 cup cooked rice
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe can be divisible by 2.
This recipe makes great leftovers.
|1 cup||brown rice|
|1 tsp||olive oil|
|1 large||white onion (diced)|
|2||ears fresh corn (cut kernels from the cob)|
|1 cup||light coconut milk|
|2 tsp||curry powder|
|1 tsp||garam masala|
|1 tsp||dried marjoram|
|2 tsp||dark sesame oil|
|4 Tbsp||dried sweetened cranberries|
|10||leaves fresh basil (chiffonade)|
Place the 5 cups water in a saucepan over high heat.
When the water boils add the rice, stir, then reduce the heat to a simmer. Partially cover and simmer for 40 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes.
While the rice is cooking, place the olive oil in a large skillet over medium heat.
Add the diced onion and cook for about 5 minutes. Stir frequently.
Add the corn and cook for about 5 minutes. Stir occasionally.
Add the coconut milk, water, curry powder, garam masala, marjoram, honey, and salt.
Stir, cover, and reduce the heat to low.
Simmer for 25 minutes while the rice is cooking. Stir occasionally.
When the rice is done, place it in a large mixing bowl. Add the sesame oil, cranberries, and basil. Toss until well blended.
Divide the rice evenly between four large soup bowls.
Ladle 1 1/2 cups of soup into each bowl.
Serving size = about 1 1/2 cups soup with 1 cup cooked rice
Servings = 4
Amount Per Serving
|Calories 382||Calories from Fat 83|
|% Daily Value|
|Total Fat 8g||15%|
|Saturated Fat 3g||16%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 70g||24%|
|Dietary Fiber 6g||25%|
|Vitamin A 13%||Vitamin C 25%|
|Calcium 5%||Iron 14%|
|Vitamin K 30 mcg||Potassium 617 mg|
|Magnesium 134 mg|