Coconut curry

The jalapenos I used were not at all hot, so I decided to add some cayenne pepper. Make sure you taste your curry before adding the cayenne.

6 cups filtered water

3 cups dried coconut

2 stalks lemon grass, chopped

2 tablespoons extra virgin coconut oil or coconut butter

1 onion, sliced

Sea salt

6 cloves garlic, minced

2 ½ inch piece ginger, minced

1 red jalapeno, seeded and minced

1 green jalapeno, seeded and minced

1 small bunch cilantro

1 small leek, sliced

2 teaspoons turmeric

2 red turnips, cut in ¾ inch wedges

4 cups kabocha squash, cut in ¾ inch pieces

3 small carrots, cut in ½ inch pieces

1 tablespoon arrowroot powder (optional)

2 cups cauliflower florets

2 cups cooked chickpeas

2 teaspoons extra virgin olive oil

2 red peppers, seeded and sliced

Large handful baby spinach leaves

Cayenne pepper to taste

To make coconut milk pour the water and coconut into a blender and blend on high speed for at least 2 minutes. You can do this in two batches if you have a smaller blender.

Place a strainer over a medium sized pot and line with a thin kitchen towel or nut milk bag. Pour the coconut milk into cloth or bag and gently squeeze out as much liquid as possible. Compost the pulp and place the pot over high heat. Add the lemon grass and bring to a boil, cover, lower heat and simmer while you make the curry or for up to 30 minutes. Remove lemon grass with small strainer and discard. Set milk aside.

Warm coconut oil in a large pot over medium-high heat. Add onions and sauté for a few minutes. Add a pinch of salt, the garlic, ginger and jalapenos and cook for another couple of minutes. Finely slice the cilantro stems and add to the pot along with the leeks. Roughly chop the cilantro leaves and set aside.Stir in turmeric then add the turnips, squash and carrots. Pour in homemade coconut milk and bring to a boil. Stir, lower heat, cover and simmer for 5 minutes. Add cauliflower raise heat to bring back to a simmer and cook for another 10 minutes. Stir in chickpeas and continue cooking for a few minutes. Slowly drizzle in arrowroot and gently stir until mixture thickens slightly. Season to taste with salt and add a pinch or two of cayenne pepper if you want it spicier.Warm olive oil in a skillet over medium-high heat, add peppers and a pinch of salt and sauté for a few minutes or until they begin to brown in parts. Remove from heat and add to the curry. Stir in cilantro leaves and spinach until wilted. Remove from heat and serve. Serves 6 to 8 people

Brown jasmine rice blend

If you like you can reduce the amount of jasmine rice and increase the red and wild rice. I just wanted it to be flecked with some color and contrasting textures. Pre-soaking wild rice is of course a great thing to do but it becomes very soft and open and doesn’t look as pretty.

1 ½ cups brown jasmine rice

1 tablespoon red rice

1 tablespoon wild rice

3 cups filtered water, plus more for soaking

3 bay leaves

Pinch sea salt

In a small pot with tight fitting lid, combine jasmine and red rice.

Cover with at least 2 inches of filtered water, cover and soak overnight.

Drain, rinse and drain again. Return to pot and add wild rice, water, bay leaves and salt. Place over high heat and bring to a boil. Cover, lower heat and cook for 50 to 60 minutes, or until all the water is absorbed. Remove from heat and let sit 5 to 10 minutes before serving.

Serves 4 to 6 people